Crockpot Mississippi Pot Roast
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
8
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Course
Main Course
Crockpot Mississippi Pot Roast
Description
This recipe begins by seasoning a 3-4 pound beef chuck roast with salt and pepper, then searing it in oil to lock in juices and develop a golden-brown exterior. The roast is placed in a slow cooker with butter, ranch and au jus seasoning packets, and beef stock. Pepperoncini peppers and some of their brine add acidity and mild heat. The roast cooks on low for about 8 hours until tender enough to shred easily.
The finished roast is removed and shredded, then returned to the slow cooker with the cooking liquids and remaining peppers. The sauce is strained and simmered separately if desired to thicken or serve as gravy. This dish offers a rich, savory flavor with a balance of spices and tang from the peppers, delivering tender beef ideal for sandwiches or hearty dinners.
For simplicity, the gravy step can be skipped by returning the shredded meat and sliced peppers to the slow cooker with the cooking juices.
Ingredients
- 3-4 pound beef chuck roast
- 2 tablespoons canola oil or olive oil
- 1 packet ranch seasoning mix 1 ounce
- 1 packet au jus seasoning mix 1-ounce
- 4 tablespoons butter
- 1 jar Pepperoncini peppers 16-ounces; stems removed and brine reserved, whole
- 2 cups beef stock
- salt
- black pepper
Instructions
- Pat meat dry with paper towel and season all sides liberally with salt and pepper.
- Heat a large pan or dutch oven over medium high heat for 5 minutes. Add oil to the pan, allowing it to heat for 1-2 minutes before carefully adding the meat to the pan. Sear each side and edge of the meat until golden brown, about 3-5 minutes per side.
- Turn a 6-quart slow cooker on low and add butter. Once butter has melted, and half of the ranch seasoning and half of the au jus seasoning to crockpot once butter has melted and let the seasonings bloom for 2-3 minutes.
- Add the roast to the slow cooker and sprinkle with the remaining seasonings.
- Add half of the pepperoncinis and about ¼ cup of the pepper brine over the meat. Cover and cook on low for 8 hours.
- After 8 hours, transfer the meat to a large bowl and shred.
- Meanwhile, strain the liquid from the crock into a medium sized sauce pot, returning any solids to the slow cooker along with the shredded meat. Slice the remaining pepperoncinis and add to the meat.
- Add the beef stock to the sauce pot. Add as much of the remaining pepper brine as you’d like, to taste. Simmer over medium-high heat until the liquid has reduced and thickened into a thin gravy.
- Serve Mississippi pot roast over mashed potatoes or buttered egg noodles with gravy.
Notes
- After shredding, you may return the meat and sliced pepperoncinis to the crockpot with the cooking liquid to skip making separate gravy.
- Use canola or olive oil for searing the roast.
- Retain pepperoncini brine to add flavor during cooking.
User Reviews
Overall Rating
4.5
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