Crock Pot Mississippi Pot Roast Recipe

This family-friendly six-ingredient ten-minute pot roast recipe is bursting with flavor from the ranch seasoning mix. It is easily made in a crockpot or Dutch Oven. For a complete meal, serve over mashed potatoes, rice, or Amish egg noodles.

Course main meal beef

Cuisine Southern

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Prep Time 10

Cook Time 8

Servings servings

Calories 536kcal

Author Beth Pierce

Ingredients

2 tablespoons vegetable oil or canola oil
3-4 lbs. beef chuck roast or rump roast
1 ounce dry ranch seasoning
1 ounce dry au jus gravy mix
½ (16 ounce) jar pepperoncini with juice
6 tablespoons butter cut in 1 tablespoon increments

Instructions

Heat oil over medium heat in a heavy skillet or Dutch Oven. Add the chuck roast and sear on both sides.
Place the chuck roast in a slow cooker. Sprinkle with dried ranch seasoning and dried au jus mix. Pour pepperoncini peppers and their juice over the top. No other liquid needs to be added. Place butter on top of the roast.
Cover and cook on low for about 8 hours or high for 5 hours. Use two forks to shred the meat.

Notes

Store in an air-tight container for up to 3 days. Reheat on the stove on low or in the microwave at a reduced power.

Nutrition