Description
A rich and tender Crock-Pot Mississippi Pot Roast made with beef chuck roast, butter, pepperoncini, ranch seasoning, and gravy mix. Slow cooked until fall apart tender, this roast delivers bold savory flavor and pairs perfectly with mashed potatoes, rice, egg noodles, or soft sandwich rolls.
Ingredients
2 and a half pounds beef chuck roast
a quarter cup unsalted butter
a quarter cup pepperoncini juice
half a cup sliced pepperoncini or 8 whole jarred pepperoncini peppers
1 packet dry ranch dressing mix
1 packet brown gravy mix or au jus gravy mix
mashed potatoes, rice, egg noodles, or sandwich rolls for serving
Instructions
1. Place the chuck roast flat in the bottom of a 6 quart slow cooker.
2. Place the butter on top of the roast. Add the pepperoncini around and on top of the meat, then pour in the pepperoncini juice. Sprinkle the ranch mix and gravy mix evenly over the roast.
3. Cover and cook on low until the meat is tender and falls apart.
4. Tilt the slow cooker slightly and skim the greasy layer from the surface with a spoon or blot with a folded paper towel held with tongs.
5. Shred the beef with two forks and remove large pieces of fat.
6. Serve hot over mashed potatoes, rice, egg noodles, or sandwich rolls.
Notes
Skimming the fat helps create a smoother sauce and improves the final taste.
Check the roast at the five hour mark. Cooking too long can make the meat stringy.
Taste the sauce before adding any extra salt because the seasoning packets already contain salt.
Choose your serving base depending on the texture you want. Mashed potatoes are creamy, rice absorbs the juices well, and sandwich rolls create a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American