Mississippi Pot Roast

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Mississippi Pot Roast is going to be your new favorite crockpot meal! Add some beef, seasoning packets, a little butter, and some pepperoncini peppers in the slow cooker, and let it do all the work! You'll be rewarded with fall-apart-tender meat in a luxurious gravy.

Course Dinner, lunch, Main Course, Sandwich

Cuisine American

Keyword Mississippi Pot Roast

Prep Time 20 minutes

Cook Time 7 hours

Total Time 7 hours 20 minutes

Servings servings

Calories 433kcal

Author Chelsea Lords

Cost $15.36

Equipment

6-quart or larger slow cooker

Ingredients

2 tablespoons olive oil
1 (3 lbs.) boneless beef chuck roast
1 (1 oz) Ranch salad dressing & seasoning mix (Note 1)
1 (1 oz) Au Jus gravy mix
4 tablespoons unsalted butter
10 pepperoncini peppers (plus 1/2 cup of brine/surrounding liquid)
For serving: mashed potatoes or crusty sandwich rolls and Provolone cheese

US - Metric

Instructions

PREP BEEF: Remove beef from packaging and pat all over with a paper towel to thoroughly dry. We don't need to season the meat here because there is so much salt in the seasoning mixes!
CHAR BEEF: See Note 2. Warm 2 tablespoons of olive oil in a large Dutch oven (or oven-safe, heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, load in the beef. Brown for about 5 minutes or until you get a nice crust and it releases easily from the pan when lifted. Flip and brown for another 5 minutes. Don't skip this step-- we are adding layers of flavor here. Once the beef is nicely seared with a good crust, remove it from the Dutch oven and place it in the slow cooker. Reduce heat to low and pour 1/2 cup pepperoncini brine into the Dutch oven. Stir and scrape off any browned bits left behind (loads of flavor!), and then scrape every bit into the slow cooker.
SEASON: In the slow cooker, sprinkle the entire packages of ranch and au jus seasoning mixes right over the beef.
FINISH: Add the 4 tablespoons butter (cut into 1 tablespoon pieces) and 10-12 pepperoncini peppers. No need to add any extra liquid beyond this.
COOK: Cover and cook on LOW for 7-9 hours or until beef is very tender and succulent. Alternatively, cook on high for 5-7 hours. (we don't find the beef as tender when cooked on high, but it works.)
SHRED: Use tongs to remove the roast to a plate. Shred with two forks, discarding any fatty bits, and then return shredded meat to the liquid. Mix through. Serve the pot roast over mashed potatoes or pile onto rolls and top with Provolone cheese. (Note 3)

Video

Notes

Note 1: Seasoning packets. We like Hidden Valley Ranch®'s seasoning mix best in this recipe -- be sure to get the "salad dressing and seasoning mix," not their other varieties. We've found other brands to lack flavor or be too salty. McCormick® makes our favorite au jus seasoning packet.

Note 2: Slow cooker with sauté function. If you have a slow cooker with a sauté function, brown the chuck roast right in that base. After browning, remove the chuck roast to a separate plate and deglaze the bottom of the slow cooker with the 1/2 cup pepperoncini brine. Then return the chuck roast and continue on with the recipe.

Note 3: Pot roast sandwiches. We love piling the leftover meat on a buttered bun, topping it with Provolone cheese, and broiling it in the oven until toasty and cheese is melted. Dip the sandwich in the juices left behind in the crockpot.

Nutrition