Slow Cooker Mississippi Pot Roast
ID: a5502380...
An incredibly easy and flavorful 5-ingredient pot roast made in a slow cooker. It features tender chuck roast infused with ranch seasoning, au jus gravy, savory butter, and a tangy kick from pepperoncini peppers.
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🍳 Cooking Flow
Place the beef chuck roast in the slow cooker. → Sprinkle the ranch and au jus seasoning packets over the meat. → Add the pepperoncini brine, peppers, and place the stick of butter on top. → Cover and slow cook on low for 8-10 hours. → Shred the tender beef with forks and serve.
Cooking Steps
Brief Cooking Order
Place the beef chuck roast in the slow cooker. → Sprinkle the ranch and au jus seasoning packets over the meat. → Add the pepperoncini brine, peppers, and place the stick of butter on top. → Cover and slow cook on low for 8-10 hours. → Shred the tender beef with forks and serve.
Introduction
An incredibly easy and flavorful 5-ingredient pot roast made in a slow cooker. It features tender chuck roast infused with ranch seasoning, au jus gravy, savory butter, and a tangy kick from pepperoncini peppers.
Step 1
Place the 3 lb chuck roast into the bottom of the slow cooker.
Step 2
Sprinkle the ranch dressing mix packet evenly over the top of the chuck roast.
Step 3
Sprinkle the au jus gravy mix packet evenly on top of the ranch seasoning layer.
Step 4
Pour about half a jar of the pepperoncini pepper brine into the slow cooker, and add around 12 pepperoncini peppers around and on top of the roast.
Step 5
Place one whole stick of butter directly on top of the seasoned roast.
Ingredients List
Important Notes
This dish is naturally quite salty. If your chuck roast is less than 3 lbs, consider using only 3/4 of the ranch and au jus packets to prevent it from becoming overly salty.
It is highly recommended to serve this roast with starch like mashed potatoes, roasted potatoes, or rice to help soak up and balance the salty gravy.
To easily remove excess fat, let the cooked roast cool down and refrigerate it overnight. The next day, simply scrape off the solidified fat layer from the top.
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