Description
This Crockpot Mississippi Pot Roast is a comforting and flavorful slow-cooked beef dish that combines tender chuck roast with zesty ranch dressing mix, savory au jus, and tangy pepperoncini peppers, enriched with butter for a melt-in-your-mouth finish. Perfect for a hearty family meal with minimal prep.
Ingredients
Scale
Beef
- 3-4 lb chuck roast
Seasonings and Flavorings
- 1 packet ranch dressing mix (about 1 oz)
- 1 packet au jus mix (about 1 oz)
- 1 jar (16 oz) pepperoncini peppers, with juice
- 1/2 cup (1 stick) butter
Instructions
- Prepare the roast: Place the 3-4 lb chuck roast directly into the crockpot, making sure it sits flat for even cooking.
- Add seasoning mixes and peppers: Sprinkle one packet each of ranch dressing mix and au jus mix evenly over the top of the roast. Pour the entire jar of pepperoncini peppers along with their juice over the roast to add tangy flavor and moisture.
- Add butter: Cut the 1/2 cup of butter into slices and place them on top of the roast to melt during cooking, adding richness and helping tenderize the meat.
- Cook low and slow: Cover the crockpot with its lid and cook the roast on the low setting for 6 to 8 hours, or until the meat is fork-tender and shreds easily.
- Serve: Once cooked, shred or slice the roast and spoon the flavorful juices over the top. Serve with your preferred sides like mashed potatoes or vegetables.
Notes
- Cooking time may vary depending on the size and thickness of the roast.
- You can adjust the number of pepperoncini peppers based on your preferred level of tang and spiciness.
- Optional: Use the cooking juices as a gravy or thicken slightly for serving.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
