Slow Cooker Mississippi Pot Roast

Tender beef and rich gravy come together in this Mississippi Pot Roast for a meal that feels cozy and comforting.

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Prep: 10

Cook: 8

Total: 8 10

Serves: 8

Set the chuck roast into the bottom of your slow cooker.
Sprinkle the ranch seasoning and au jus gravy mix evenly over the top of the meat.
Pour the pepperoncini juice over the roast if using, then place the whole pepperoncini around the roast.
Add the stick of butter right on top.
Cover and cook on LOW for 8 hours, or until the roast is fall-apart tender.
Shred the meat directly in the crockpot or transfer it to a cutting board. Serve with mashed potatoes, rice, or noodles.

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Low and slow is key. This roast gets tender only with long cooking time, so resist the urge to rush it.
No added liquid needed. The butter, beef juices, and peppers create plenty of flavorful cooking liquid.
Try different proteins. This same method works with pork shoulder or boneless chicken thighs if you want a change.
Add veggies if you want a full meal. Potatoes, carrots, and onions can be tucked around the roast before cooking.
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days, or freeze up to 3 months.
Reheating: Warm gently in a skillet over medium heat, or cover with foil and bake at 325°F for about 20 minutes.

Nutrition info is auto-calculated and meant to be an approximation only.

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