Description
Crock-Pot Mississippi Pot Roast is a tender, juicy beef chuck roast slow-cooked to perfection with rich and tangy flavors from ranch dressing mix, au jus gravy, and tangy pepperoncini peppers. This effortless, comforting meal is perfect for a cozy dinner and pairs wonderfully with mashed potatoes, rice, egg noodles, or sandwich rolls.
Ingredients
Main Ingredients
- 2 ½ pounds beef chuck roast
- ¼ cup unsalted butter
- ¼ cup pepperoncini juice
- ½ cup sliced pepperoncini or 8 whole jarred pepperoncini peppers
- 1 packet dry ranch dressing mix (about 1 ounce)
- 1 packet au jus gravy mix or brown gravy mix (about 1 ounce)
For Serving
- Mashed potatoes, rice, egg noodles, or sandwich rolls
Instructions
- Prepare the Roast: Place the 2 ½ pounds beef chuck roast into the bottom of your Crock-Pot slow cooker, ensuring it lays flat for even cooking.
- Add Seasonings and Juices: Sprinkle the dry ranch dressing mix and au jus gravy mix evenly over the top of the roast to coat it well.
- Add Pepperoncini and Butter: Pour ¼ cup of pepperoncini juice over the roast, then add the ½ cup of sliced or whole pepperoncini peppers on top. Finally, evenly place the ¼ cup unsalted butter over the roast and peppers.
- Cook the Roast: Cover with the lid and cook on low heat in the Crock-Pot for approximately 5 hours, or until the beef is tender and pulls apart easily with a fork.
- Serve and Enjoy: Once cooked, shred or slice the roast as desired. Serve hot over mashed potatoes, rice, egg noodles, or inside sandwich rolls for a delicious meal.
Notes
- For best flavor, use a well-marbled beef chuck roast.
- If you prefer a spicier roast, use additional pepperoncini peppers or pepperoncini juice.
- You can substitute the au jus gravy mix with brown gravy mix based on availability and taste preference.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely for sandwiches or over vegetables.
