Classic Mississippi Pot Roast: Melt-in-Your-Mouth Slow Cooker Beef
Make the best Mississippi Pot Roast with minimal effort. This slow cooker recipe delivers incredibly tender, juicy shredded beef using just five simple ingredients for a comforting family dinner.
- Prep Time: 10 min
- Cook Time: 8 hours
- Total Time: 8 hours 10 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 3 to 4 lb beef chuck roast
- 1 packet dry ranch seasoning mix
- 1 packet dry au jus gravy mix
- 1 stick (8 tablespoons) unsalted butter, cut into pats
- 1/2 cup pepperoncini peppers, plus 2 tablespoons of the juice
Instructions
- Place the beef chuck roast into the basin of your slow cooker.
- Sprinkle the dry ranch seasoning mix evenly over the top of the roast.
- Sprinkle the dry au jus gravy mix evenly over the roast.
- Arrange the pats of butter across the top of the roast.
- Pour the pepperoncini peppers and their juice around the roast in the slow cooker. Do not stir.
- Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4 hours.
- Once cooked, remove the roast and shred the beef using two forks. Return the shredded beef to the slow cooker and stir it into the cooking liquid until fully coated.
- Serve the melt in your mouth roast hot over mashed potatoes, rice, or on buns for sandwiches.
Notes
- For extra flavor, you can sear the roast on all sides in a hot skillet before placing it in the slow cooker.
- If you prefer less tang, reduce the number of pepperoncini peppers used.
- This recipe is perfect for busy weeknights because the prep time is under 10 minutes.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked beef)
- Calories: 380
- Sugar: 2
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 4
- Fiber: 1
- Protein: 40
- Cholesterol: 120