0 from 33 votes
EASY Slow Cooker Mississippi Pot Roast
You've never had pot roast like this! Melt in your mouth, fork tender Slow Cooker Mississippi Pot roast.
Prep Time
10 mins
Cook Time
8 hrs
Servings: 9
Calories: 296 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3.5 pounds chuck eye roast (trimmed)
- 1 tablespoon vegetable oil
- 1 cup beef stock
- 1.25 ounces onion soup mix
- 1 ounce ranch sesasoning mix
- 1/4 cup salted butter (cubed)
- 8 Pepperoncini peppers
Instructions
- Heat the oil in a large skillet over medium heat.
- Sear the chuck eye roast on both sides to brown.
- Remove the roast and place it in a slow cooker.
- Add 1 cup of beef broth, onion soup mix and ranch seasoning over the roast.
- Add the cubed butter on top of the roast.
- Place the pepperoncini around the roast.
- Cover and cook on low for 8-9 hours or on high for about 6-7 hours.
- Shred with a fork and serve.
Cup of Yum
Notes
- The calories shown are based on the recipe serving 9, with 1 serving being 1/9 of the beef. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition Information
Calories
296kcal
(15%)
Carbohydrates
6g
(2%)
Protein
39g
(78%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
114mg
(38%)
Sodium
3306mg
(138%)
Potassium
594mg
(17%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
188IU
(4%)
Vitamin C
87mg
(97%)
Calcium
504mg
(50%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 296
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 6g | 2% |
| Protein | 39g | 78% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 114mg | 38% |
| Sodium | 3306mg | 138% |
| Potassium | 594mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 87mg | 97% |
| Calcium | 504mg | 50% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.