Description
Mississippi Pot Roast (Classic Slow Cooker Recipe)
Ingredients
Scale
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3–4 lb chuck roast
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1 packet ranch dressing mix
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1 packet au jus gravy mix
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½ cup (1 stick) unsalted butter
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6–8 pepperoncini peppers
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1–2 tbsp pepperoncini juice (optional)
Instructions
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Add the roast to the slow cooker.
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Sprinkle ranch mix and au jus mix evenly over the roast.
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Place butter on top of the roast in chunks.
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Add pepperoncini peppers (and juice if using).
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Cover and cook
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LOW: 8 hours (recommended)
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HIGH: 4–5 hours
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Shred the meat in the slow cooker using two forks and stir into the juices.
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Serve hot over mashed potatoes, noodles, or on sandwich rolls.
Notes
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No need to add water—the roast creates its own gravy.
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For thicker gravy, stir in a cornstarch slurry and cook 15 minutes on HIGH.
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Mild and tangy, not spicy.