Name: Slow Cooker Mississippi Pot Roast
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs Beef Chuck Roast; 1 packet Ranch Dressing Mix; 1 packet Au Jus Gravy Mix; 0.5 cup Unsalted Butter; 6 pieces Jarred Pepperoncini Peppers; 2 tbsp Pepperoncini Juice

"This legendary Mississippi Pot Roast is a buttery, savory masterpiece that requires minimal effort for maximum flavor. The combination of ranch seasoning, au jus, and tangy pepperoncinis creates a rich gravy that transforms beef into a fork-tender delight."

1 Ingredients

Qty	Item
3 lbs 1.36 kg	Beef Chuck Roast
1 packet 28 g	Ranch Dressing Mix
1 packet 28 g	Au Jus Gravy Mix
0.5 cup 113 g	Unsalted Butter
6 pieces 6 pieces	Jarred Pepperoncini Peppers
2 tbsp 30 ml	Pepperoncini Juice

2 Instructions

Place the chuck roast into the bottom of the slow cooker insert. Do not add any extra water or broth.

Evenly sprinkle the dry ranch dressing mix and the au jus gravy mix over the top of the beef.

Place the whole stick of butter directly on top of the seasoned roast.

Arrange the pepperoncini peppers around the butter and pour the juice into the pot.

Cover and cook on low for 8 hours (or 4-5 hours on high) until the meat is tender enough to shred with a fork.

Once cooked, shred the beef using two forks, discarding any large pieces of fat. Stir the shredded meat back into the juices before serving.

·
For a deeper flavor profile, sear the chuck roast in a hot skillet with a little oil for 3-4 minutes per side before placing it in the slow cooker.
·
Use unsalted butter to prevent the roast from becoming overly salty, as the seasoning packets contain significant sodium.
·
If you enjoy a bit of heat, slice the pepperoncinis before adding them to release more of their spicy vinegar flavor.
·
Serve the finished beef over creamy mashed potatoes, buttered noodles, or cauliflower rice for a low-carb option.

? Frequently Asked Questions

Do I need to add water to the slow cooker?

No, do not add water. The meat, butter, and juice will create a rich, concentrated gravy as it cooks.

Can I use a different cut of meat?

Chuck roast is the best choice because its fat content ensures a tender result, but rump roast or brisket can also be used.

Is this recipe spicy?

It has a mild tang from the peppers, but it is generally not considered 'hot.' You can omit the peppers if you are very sensitive to spice.

Can I make this in an Instant Pot?

Yes, cook on high pressure for 60-80 minutes with a natural pressure release for 15 minutes, but add 1/2 cup of beef broth to help the pot reach pressure.

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