Cozy Crockpot Mississippi Pot Roast Recipe Easy and Perfect for Weeknights
A simple and comforting slow cooker pot roast with tangy pepperoncini peppers, ranch seasoning, and butter, perfect for easy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3 to 4 pounds chuck roast
- 1 oz ranch seasoning packet
- 1 oz au jus gravy mix packet
- 1/2 cup (113 g) unsalted butter
- 7 to 10 pepperoncini peppers
- Optional: 3 to 4 minced garlic cloves
Instructions
- Trim any thick excess fat from the chuck roast, leaving some marbling for flavor. Pat dry with paper towels. (About 5 minutes)
- Sprinkle ranch seasoning and au jus gravy mix evenly over all sides of the roast. Press gently to adhere. Rub minced garlic over the roast if using. (About 5 minutes)
- Place the roast in the slow cooker, fat side up if possible. Scatter pepperoncini peppers around and on top of the roast.
- Cut the butter into slices and place on top of the roast and peppers.
- Cover and cook on low for 8 hours or on high for about 5 hours until the roast is tender and shreds easily.
- Check tenderness with a fork; if tough, cook another hour on low.
- Shred the beef in the crockpot using two forks, mixing with peppers and juices before serving.
Notes
Avoid opening the lid during cooking to prevent heat loss. Add beef broth or water if roast seems dry. For a creamy finish, stir in cream cheese or shredded cheddar at the end. Use slow cooker liners for easier cleanup.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 375
- Sugar: 2
- Sodium: 700
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 4
- Fiber: 1
- Protein: 30
Keywords: Mississippi pot roast, crockpot recipe, slow cooker pot roast, pepperoncini, easy dinner, weeknight meal, comfort food