Melt-in-Your-Mouth Mississippi Pot Roast: The 5-Ingredient Slow Cooker Classic
This Mississippi Pot Roast recipe uses just five ingredients in your slow cooker to create incredibly tender, flavorful beef. It is a low-effort dinner that yields a rich, savory roast perfect for weeknight meals.
- Prep Time: 5 min
- Cook Time: 8 hours
- Total Time: 8 hours 5 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 3 to 4 lb beef chuck roast
- 1 packet dry ranch seasoning mix
- 1 packet dry au jus gravy mix
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 1/2 cup pepperoncini peppers, plus 2 tablespoons of the brine
Instructions
- Place the beef chuck roast into the basin of your slow cooker.
- Sprinkle the dry ranch seasoning mix and the dry au jus gravy mix evenly over the top of the roast.
- Arrange the pieces of butter across the top of the roast.
- Pour the pepperoncini peppers and the reserved brine over everything.
- Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the beef is fall-apart tender.
- Remove the roast from the slow cooker and shred it using two forks.
- Return the shredded beef to the slow cooker and stir it into the cooking liquid to coat.
- Serve the tender shredded beef hot, often paired with mashed potatoes or used for pot roast sandwiches.
Notes
- For an even richer sauce, you can thicken the remaining liquid with a cornstarch slurry near the end of the cooking time.
- If you prefer less heat, use fewer pepperoncini peppers, but keep some brine for flavor.
- This recipe is a prime example of a dump and go slow cooker meal for easy weeknight dinners.
Nutrition
- Serving Size: 6 oz cooked beef
- Calories: 410
- Sugar: 2
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 3
- Fiber: 0
- Protein: 48
- Cholesterol: 145