Crock Pot Mississippi Pot Roast Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
8
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Calories
382 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Mississippi Pot Roast Recipe
Description
This recipe starts with placing a beef chuck roast in a slow cooker alongside pepperoncini peppers, quartered onion, minced garlic, ranch seasoning, and pieces of butter. Water mixed with beef bouillon and Worcestershire sauce forms the cooking liquid. Slow cooking for 4-8 hours on low or high results in beef so tender it easily shreds with a fork.
The combination of ranch seasoning and pepperoncini imparts a tangy and savory flavor profile, complemented by the butter's richness. After cooking, a cornstarch slurry thickens the cooking liquid into a gravy that coats the shredded beef, enhancing moisture and flavor.
Serve this pot roast over mashed potatoes, rice, or egg noodles to enjoy a comforting and hearty meal. The slow cooker method offers hands-off cooking and ensures consistent tenderness.
Ingredients
- 1 cup water
- 2 teaspoons beef bouillon powder or paste
- 1 teaspoon Worcestershire sauce
- 3-4 pound beef chuck roast
- 16 ounces Pepperoncini , drained
- 1 white onion , quartered
- 2 cloves garlic , minced
- 2 tablespoons ranch seasoning dry
- 4 tablespoons butter cut into pieces, unsalted
To thicken gravy:
- 1 tablespoon cornstarch or arrowroot
Instructions
- In the bottom of the slow cooker, whisk together the water, beef bouillon and Worcestershire sauce until smooth (or close to smooth).
- Place the chuck roast in the middle and surround it with the pepperoncini, onion and garlic.
- Sprinkle the ranch seasoning on top of the roast. No need to massage in, just sprinkle it and go. Top the roast with the cubed butter pieces.
- Place the lid on and set for 8 hours on low or 4 hours on high. Depending on the size of your roast, this could take a little more or a little less. You'll know it is done when you can easily shred off a piece with your fork.
- Remove roast and set aside on a cutting board.
- Ladle out 1/4 cup of the liquid and whish with cornstarch. Return this slurry back to the slow cooker and whisk in until it starts to thicken. Keep on the warm setting.
- Shred the beef and then return to sauce to coat.
- Serve over mashed potatoes, rice or egg noodles.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 34g | 68% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 129mg | 43% |
| Sodium | 705mg | 29% |
| Potassium | 730mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 48mg | 53% |
| Calcium | 43mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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