Crock-Pot Mississippi Pot Roast

https://meganvskitchen.com/crock-pot-mississippi-pot-roast/

Crock-Pot Mississippi Pot Roast

Tender, juicy, slow-cooked beef roast packed with rich, tangy flavor from ranch seasoning, au jus, and pepperoncini—perfect for an effortless, comforting meal.

Prep Time 10

Cook Time 5

Total Time 5 10

Servings Servings

Ingredients

2 ½ pounds beef chuck roast
¼ cup unsalted butter
¼ cup pepperoncini juice
½ cup sliced pepperoncini or 8 whole jarred pepperoncini peppers
1 packet dry ranch dressing mix
1 packet au jus gravy mix or brown gravy mix
mashed potatoes, rice, egg noodles, or sandwich rolls for serving

Instructions

Place the chuck roast flat in the bottom of a 6-quart slow cooker.
Place the butter directly on top of the roast. Add the pepperoncini peppers around and on top of the meat, then pour in the pepperoncini juice. Sprinkle the ranch dressing mix and au jus mix evenly over the roast.
Cover and cook on low for 5–6 hours, or until the meat is fall-apart tender.
Once cooked, tilt the slow cooker slightly and use a spoon to skim off the greasy layer from the top. You can also use a folded paper towel held with tongs to blot excess grease from the surface.
Use two forks to shred the beef. Discard any large pieces of fat.
Serve hot over mashed potatoes, rice, egg noodles, or pile it onto sandwich rolls.

Notes

Don't skip skimming the fat: This roast creates a rich, buttery sauce—and also a greasy layer on top. Skimming it off (with a spoon or paper towel held by tongs) makes a huge difference in taste and texture.

Don’t overcook: Most chuck roasts are tender by the 5–6 hour mark on low. If cooked too long, the meat can get dry and stringy.

Nutrition