Description
Tender, flavorful Mississippi Pot Roast made easy in the slow cooker! Chuck roast slow-cooked with ranch, au jus, pepperoncini, and butter for a melt-in-your-mouth family favorite.
Ingredients
Scale
- 3–4 pound chuck roast
- 1 packet (1 ounce) ranch dressing mix
- 1 packet (1 ounce) au jus gravy mix
- 1/2 cup (4 ounces) pepperoncini peppers, with juice
- 1 stick (1/2 cup) unsalted butter
- Salt and pepper to taste
- 1 onion, quartered (Optional)
- 2 carrots, chopped (Optional)
- 2 celery stalks, chopped (Optional)
- Mashed potatoes or egg noodles, for serving (Optional)
Instructions
- Prepare the Roast: Pat the chuck roast dry with paper towels. Season generously with salt and pepper on all sides. If using, chop the onion into quarters, and chop the carrots and celery into roughly 1-inch pieces.
- Sear the Roast (Optional but Recommended): Heat a large skillet or Dutch oven over medium-high heat. Add 1-2 tablespoons of oil. Sear the roast for 3-4 minutes per side, until browned. Remove from skillet and set aside. If using vegetables, add them to the skillet and cook for 5-7 minutes, until softened and browned slightly.
- Slow Cook: Place the seared roast (or seasoned roast) into your slow cooker. Spread the sautéed vegetables around the bottom, if using. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast. Add the pepperoncini peppers, including the juice. Place the stick of butter on top of the roast.
- Cook: Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours. The roast is ready when it’s fork-tender and easily shreds.
- Shred and Serve: Carefully remove the roast from the slow cooker and place it on a cutting board. Use two forks to shred the roast into bite-sized pieces. Return the shredded roast to the slow cooker and stir it into the sauce. Let simmer for another 15-20 minutes.
- Serve hot over mashed potatoes, egg noodles, or on toasted buns. Garnish with fresh parsley, if desired.
Notes
- Spice it up: Add a pinch of red pepper flakes to the slow cooker.
- Make it healthier: Use a leaner cut of beef or skim off some of the fat from the sauce after cooking.
- Add more vegetables: Add potatoes, sweet potatoes, or mushrooms.
- Use a different cut of beef: Use a brisket or round roast.
- Adjust the pepperoncini: Reduce the amount of pepperoncini peppers and juice.
- Thicken the sauce: Whisk together a tablespoon of cornstarch with two tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
- Instant Pot: Sear the roast, then add all ingredients to the Instant Pot. Cook on high pressure for 60-75 minutes, followed by a natural pressure release for 15 minutes.
- Serving Suggestions: Mashed Potatoes, Egg Noodles, Rice, Toasted Buns, Coleslaw, Green Beans, Corn on the Cob.
- Storage Instructions: Refrigerate leftovers in an airtight container for up to 3-4 days. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Microwave, skillet over medium heat, or bake in the oven at 350°F (175°C) until heated through. Reheat in the slow cooker on low heat.
- Troubleshooting:
- Roast is dry: Add beef broth or water to the slow cooker.
- Sauce is too thin: Thicken with cornstarch slurry.
- Roast is not tender: Cook longer.
- Too salty: Add sugar or vinegar.
- Too tangy: Reduce pepperoncini.
- Prep Time: 15 minutes
- Cook Time: 240 minutes