Crock Pot Mississippi Pot Roast
Ingredients
1 beef chuck roast (3–4 lbs / 1.5–2 kg)
1 packet ranch seasoning mix
1 packet au jus gravy mix
6–8 pepperoncini peppers
1/2 cup pepperoncini juice (optional, for extra flavor)
1/2 cup unsalted butter (1 stick)
Instructions
Place the chuck roast in the slow cooker (no need to brown first, but you can if you’d like extra flavor).
Sprinkle the ranch seasoning mix evenly over the roast.
Sprinkle the au jus gravy mix on top.
Add the pepperoncini peppers around the roast and pour in the pepperoncini juice if using.
Place the stick of butter on top of the roast.
Cover and cook:
LOW for 8 hours, or
HIGH for 4–5 hours
Once tender, shred the meat with two forks and mix it into the juices.
Serve over mashed potatoes, rice, noodles, or on sandwich rolls.
Tip
Add carrots and baby potatoes during the last 4 hours for a full one-pot meal.
