Crockpot Mississippi Pot Roast
Classic Crockpot Mississippi Pot Roast with tender, flavorful beef.
Ingredients
- 4 lb chuck roast
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 packet 1 oz ranch seasoning mix
- 1 packet 1 oz au jus gravy mix
- ½ cup unsalted butter
- 8 –10 pepperoncini peppers
- ¼ cup pepperoncini juice
- ¾ cup low-sodium beef broth
- 1 medium onion sliced
- 3 cloves garlic minced
- Optional: Fresh parsley chopped
- Suggested Pairings: Mashed potatoes red wine
Instructions
- Season roast with salt, pepper; sear in oil 2–3 min per side (optional).
- Whisk ranch mix, au jus mix, pepperoncini juice, broth; taste and adjust.
- Place onion, garlic in crockpot; add roast, sauce, butter, and pepperoncini.
- Cook on low 8–10 hours or high 5–6 hours until tender.
- Shred beef; rest in sauce 10–15 min.
- Serve on a white ceramic platter with parsley, potatoes, and wine.
Notes
- Sear for richer flavor.
- Store in fridge 4 days or freeze 3 months.
- Try a gluten-free or tangy mustard variation.
- Pair with green beans.