Description
A classic Crock-Pot Mississippi Pot Roast recipe featuring tender, slow-cooked beef chuck roast with a tangy pepperoncini and ranch dressing mix, perfect for a comforting meal served over mashed potatoes, rice, noodles, or on sandwich rolls.
Ingredients
Main Ingredients
- 2 1/2 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
- 1 packet au jus gravy mix (or brown gravy mix)
Serving Suggestions
- Mashed potatoes, rice, egg noodles, or sandwich rolls for serving
Instructions
- Prepare the Roast: Place the chuck roast flat in the bottom of a 6-quart slow cooker, ensuring even contact with the surface.
- Add Flavorings: Place the ¼ cup unsalted butter directly on top of the roast. Surround and cover the meat with the pepperoncini peppers, then pour in the ¼ cup pepperoncini juice. Evenly sprinkle the dry ranch dressing mix and au jus gravy mix over the top of the roast.
- Slow Cook: Cover the slow cooker with its lid and cook the roast on low heat for 5 to 6 hours, or until the beef is tender enough to fall apart easily.
- Remove Excess Fat: When cooking is complete, tilt the slow cooker slightly and skim off the greasy layer from the surface using a spoon. Alternatively, use a folded paper towel held with tongs to blot away excess grease for a leaner result.
- Shred the Meat: Use two forks to shred the beef into bite-sized pieces, discarding large pieces of fat for a clean texture.
- Serve: Serve the shredded pot roast hot, spooned over mashed potatoes, rice, egg noodles, or piled generously onto sandwich rolls for a hearty meal.
Notes
- For best flavor, use a 6-quart slow cooker to ensure the roast cooks evenly.
- If you prefer less spice, reduce the amount of pepperoncini peppers or juice.
- To reduce fat further, you can chill the shredded beef and remove solidified fat before reheating.
- This recipe easily doubles for larger groups—adjust cooking time as needed.
- Leftovers store well refrigerated for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
