Description
This Crockpot Mississippi Pot Roast delivers melt-in-your-mouth beef with almost zero effort, making it a perfect hearty comfort meal for busy weeknights.
Ingredients
- 3 pounds beef chuck roast
- 1 packet (1 ounce) dry ranch dressing mix
- 1 packet (1 ounce) dry au jus gravy mix
- 1/4 cup unsalted butter
- 8 whole pepperoncini peppers
- 2 tablespoons pepperoncini juice
Instructions
- Step: Place the beef chuck roast into the bottom of a 6-quart slow cooker.
- Step: Sprinkle the dry ranch seasoning mix and the dry au jus gravy mix evenly over the top of the meat.
- Step: Place the butter (whole or sliced) on top of the seasoned roast.
- Step: Add the pepperoncini peppers around the meat and pour in the pepperoncini juice.
- Step: Cover and cook on low for 8 hours until the beef is fork-tender.
- Step: Shred the beef using two forks, removing any excess fat, and stir into the remaining juices before serving.
Notes
Choose a chuck roast with good marbling for the most tender results. Do not add extra water as the meat will release its own juices. Leftovers can be stored in an airtight container for up to four days.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 2 g
- Sodium: 890 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 145 mg