Description
Toss a handful of pantry staples into the slow cooker, walk away, and come back to tender, buttery, tangy beef that melts apart—this Mississippi Pot Roast is pure comfort food magic.
Ingredients
Scale
- 1 (3‑pound) chuck roast
- ½ (12‑ounce) jar pepperoncini peppers (about 6‑8 peppers)
- ½ (12‑ounce) jar pepperoncini juice (about ½ cup)
- ½ cup (1 stick) unsalted butter
- 1 (1‑ounce) packet au jus gravy mix
- 1 (0.4‑ounce) packet buttermilk ranch dressing mix
- Salt and ground black pepper, to taste
Instructions
- Place chuck roast in the bottom of your slow cooker.
- Sprinkle the au jus gravy mix and ranch dressing mix evenly over the roast.
- Add pepperoncini peppers and pour in the juice.
- Place the stick of butter on top of the roast.
- Sprinkle lightly with salt and pepper.
- Cover and cook on Low for 8 hours (no peeking!).
- Remove roast, shred with two forks, and return to juices.
- Serve hot with your favorite sides.
Notes
For extra flavor, brown the roast briefly before placing in the slow cooker. Add carrots, potatoes or onions around the roast for built‑in sides. Leftovers make amazing sandwiches—pile the shredded beef onto toasted rolls with melty cheese.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 1g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 145mg