Description
Mississippi Pot Roast is a set-it-and-forget-it slow cooker meal with tender, flavorful beef, salty-savory seasoning, and minimal effort. Perfect for busy weeknights or potlucks.
Ingredients
1 (3-4 pound) chuck roast
1 packet (1 oz) ranch dressing mix
1 packet (1 oz) au jus gravy mix
1/2 cup (1 stick) unsalted butter
5–6 pepperoncini peppers
Optional: 2 tablespoons pepperoncini brine
Instructions
1. Place chuck roast in the slow cooker.
2. Sprinkle ranch dressing and au jus gravy mixes evenly over the top.
3. Add butter and pepperoncini peppers. Add optional brine.
4. Cover and cook on LOW 8 hours or HIGH 5-6 hours.
5. Shred meat directly in slow cooker and mix with juices.
Notes
Cool to room temperature before storing.
Refrigerate up to 4 days, freeze up to 3 months.
Use low-sodium ranch for lighter version.
Banana peppers or apple cider vinegar can replace pepperoncini.
Chuck roast is preferred; lean cuts may be dry.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2 g
- Sodium: 1150 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 135 mg