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Mississippi Pot Roast - featured image

Slow Cooker Mississippi Pot Roast: Easy Fall-Apart Tender Beef

  • Author: Saly
  • Total Time: 6 hours 13 minutes
  • Yield: 6 servings 1x

Description

A simple, dump-and-go slow cooker recipe featuring a chuck roast with ranch dressing mix, au jus mix, butter, and pepperoncini peppers for fall-apart tender beef and rich gravy.

Ingredients

Scale
  • 3–4 pounds boneless chuck roast
  • 1/2 cup (115g) unsalted butter
  • 1 packet (1 oz / 28g) dry ranch dressing mix
  • 1 packet (1 oz / 28g) dry au jus gravy mix
  • 1 small jar (6–8 peppers) pepperoncini peppers, drained
  • 1 tablespoon pepperoncini liquid
  • Optional: 1/2 cup red wine or beef broth
  • Optional: 1 teaspoon garlic powder

Instructions

  1. Trim any large chunks of hard white fat from the chuck roast and pat dry.
  2. Place the roast in the bottom of a 6-quart slow cooker.
  3. Place the stick(s) of butter on top of the roast.
  4. Sprinkle the dry ranch dressing mix and dry au jus gravy mix evenly over the roast.
  5. Add the drained pepperoncini peppers on top and pour in 1 tablespoon of the pepperoncini liquid.
  6. Cover and cook on LOW for 6-8 hours or on HIGH for 4-5 hours, until the meat is fork-tender.
  7. Remove the roast to a cutting board and shred using two forks, discarding any large pieces of fat or connective tissue.
  8. Strain the cooking juices into a saucepan (optional: discard peppers and large herb bits).
  9. Simmer the juices on the stovetop. For thicker gravy, whisk in a slurry of 1 tablespoon cornstarch and 1 tablespoon cold water and cook for 1-2 minutes.
  10. Return the shredded beef to the slow cooker or serving bowl and pour the gravy over the top. Toss to coat and serve.

Notes

Do not rush the cook time; low and slow is necessary for tenderness. Ensure you use pepperoncini peppers, not jalapeños or banana peppers, for the correct flavor profile. Leftovers make excellent sandwiches. Store in the refrigerator for up to 4 days or freeze for up to 3 months.

  • Prep Time: 5 minutes
  • Cook Time: 6-8 hours
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: Approx. 1 cup shredd
  • Calories: 450
  • Sugar: 1
  • Sodium: 900
  • Fat: 32
  • Saturated Fat: 16
  • Carbohydrates: 5
  • Protein: 35

Keywords: slow cooker, pot roast, chuck roast, easy dinner, comfort food, fall apart tender, beef recipe, meal prep

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Find it online: https://warmdinnerrecipes.com/slow-cooker-mississippi-pot-roast-easy-fall-apart-tender-beef/