Crock Pot Mississippi Pot Roast
User Reviews
5
Crock Pot Mississippi Pot Roast
Description
The Crock Pot Mississippi Pot Roast begins with a 3-pound chuck roast seasoned and cooked in a crock pot alongside ranch seasoning, au jus gravy mix, and pressed garlic. Sliced pepperoncini peppers and their juices are added, lending a mellow heat and tangy flavor to the meat. Cooking on low heat for 6 to 8 hours allows the roast to become tender enough to pull apart easily, integrating fully with the flavorful cooking liquids. The final dish is moist and richly seasoned, benefiting from the combination of savory and slightly piquant ingredients.
This pot roast is traditionally served warm and pairs well with comforting side dishes such as mashed potatoes, sub rolls, or rice, which can soak up the savory juices. Its slow cooker preparation requires minimal active time, making it practical for family dinners or meal prepping.
According to the notes, you can substitute chuck with round roast or beef brisket based on desired texture and shape. The sliced pepperoncini peppers are preferred but whole can be used as well. Ranch seasoning can be homemade or store-bought, and leftovers store well refrigerated for 3 to 4 days or frozen for about a month. Reheating can be done in short microwave bursts or oven-warming under foil.
Ingredients
- 3 lbs chuck roast
- 12 oz Pepperoncini peppers sliced
- 1 oz au jus gravy mix
- 1 ranch seasoning mix
- 4 garlic pressed, cloves
Instructions
- Add chuck roast to cork pot.
- Cover roast with ranch mix, au jus mix, and pressed garlic.
- Add all of the pepperoncini peppers on top and around the roast, Pour 1/2 cup of the juices from the jar over the top and discard the rest.
- Cook on low for 6-8 hours or until the roast is tender and easily pulls apart.
- Pull roast apart. Mix pulled roast back into the juices. Serve warm over mashed potatoes, on sub rolls, or over rice.
Notes
- Substitute chuck roast with round roast for leaner meat or beef brisket for firmer slices.
- You can use whole pepperoncini peppers instead of sliced if preferred.
- Store leftovers in airtight containers in the refrigerator for up to 3-4 days or freeze for up to one month.
- Reheat leftovers in the microwave in short intervals or wrapped in foil in the oven.
- Use store-bought or homemade ranch seasoning mix according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 33g | 66% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 153mg | 6% |
| Potassium | 680mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 36mg | 40% |
| Calcium | 38mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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