Crockpot Mississippi Pot Roast
A tender and flavorful slow-cooked roast with ranch dressing mix, au jus gravy mix, and pepperoncini peppers, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 3-4 lbs chuck roast Best cut for tenderness and flavor.
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter Cut into slices.
- 5-6 pieces pepperoncini peppers Adds tanginess and heat.
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- Season the chuck roast evenly with salt and pepper.
- Place the seasoned roast into the crockpot.
- Sprinkle the ranch dressing mix evenly over the roast.
- Sprinkle the au jus gravy mix over the roast.
- Top the roast with slices of unsalted butter.
- Scatter the pepperoncini peppers around the roast.
- Cover the crockpot with the lid.
Cooking
- Cook on low for about 8 hours or on high for about 4 hours.
Serving
- Shred the roast with two forks inside the crockpot.
- Stir the shredded meat with the cooking juices.
- Serve warm, optionally drizzling cooking juices over the meat.
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Notes
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to 3 months. Consider adding vegetables for a one-pot meal or try different cuts of meat.