Description
This Slow Cooker Mississippi Pot Roast is a flavorful, tender, and juicy roast made with just a few simple ingredients. It’s the perfect set-it-and-forget-it meal for busy days.
Ingredients
- 3–4 lbs chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/2 cup (1 stick) unsalted butter
- 5–6 pepperoncini peppers
Instructions
- Place the chuck roast into the slow cooker.
- Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
- Place the stick of butter on top of the roast.
- Add the pepperoncini peppers on and around the roast.
- Cover and cook on low for 8 hours or until the meat is tender and easily shredded.
- Shred the meat with two forks and mix it with the juices in the slow cooker before serving.
Notes
- You can add more pepperoncini for extra tang and heat.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- This dish pairs well with mashed potatoes, rice, or rolls.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 445
- Sugar: 1g
- Sodium: 980mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 125mg
