Description
This Mississippi pot roast recipe delivers tender, juicy beef with a tangy pepperoncini kick using simple pantry staples like ranch seasoning, au jus mix, butter, and beef broth. Cooked low and slow in a slow cooker, the roast becomes fall‑apart tender in just eight hours, perfect for weeknight meals or meal‑prep. The dish is rich, flavorful, and requires minimal effort, making it an ideal comfort food for families and busy cooks alike. Serve with mashed potatoes or crusty bread to enjoy the bit
Ingredients
Scale
- 3–4 pounds chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1 cup beef broth
- 1 stick unsalted butter
- 5–6 pepperoncini peppers
Instructions
- Place the chuck roast in the slow cooker.
- Sprinkle the ranch seasoning and au jus gravy mix over the roast.
- Pour the beef broth around the meat.
- Top with the stick of butter and the pepperoncini peppers.
- Cover and cook on low for 8 hours or high for 4 hours.
Notes
- For extra richness
- skim the fat from the surface of the cooking liquid before serving. Leftovers reheat well with a splash of beef broth to keep the meat moist.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Beef
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: mississippi pot roast, slow cooker pot roast, easy beef recipe, comfort food dinner, ranch seasoning recipe, how to make mississippi pot roast, beef roast leftovers, hearty dinner ideas