Classic Mississippi Pot Roast Crockpot
This classic Mississippi Pot Roast is slow-cooked to perfection in a Crockpot, resulting in incredibly tender, flavorful beef with minimal effort. It's a comforting meal that's perfect for family dinners.
Equipment
- Large skillet
- Crockpot
- Two forks
Ingredients
Main Ingredients
- 3-4 pounds chuck roast
- 1 oz packet au jus gravy mix
- 1 oz packet ranch dressing mix
- 1/2 cup (1 stick) salted butter
- 1/2 cup pepperoncini peppers whole or sliced
- 1-2 tablespoons olive oil
Optional Ingredients
- 1/4 cup pepperoncini juice
- Salt and pepper to taste
Instructions
Cooking Steps
- Heat olive oil in a large skillet over medium-high heat and sear the chuck roast on all sides until well browned, then transfer it to your Crockpot.
- Evenly sprinkle the au jus gravy mix, then the ranch dressing mix, over the top of the seared roast.
- Place the stick of butter on top of the roast, arrange pepperoncini peppers around and on top, and optionally pour in pepperoncini juice.
- Cover the Crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is incredibly tender.
- Once cooked, use two forks to shred the beef directly in the Crockpot, allowing it to soak up juices, then stir well to combine.
- Taste the shredded roast and adjust seasoning with salt or pepper if needed, although the mixes usually provide sufficient flavor.
Notes
For an even richer flavor, you can choose a chuck roast with good marbling. The pepperoncini peppers add a subtle tang and mild spice, but don't make the roast overtly spicy. This dish is fantastic served over mashed potatoes, rice, or with crusty bread.