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Mississippi Pot Roast Recipe
Try this slow cooker Mississippi Pot Roast recipe where hearty chuck roast is cooked with butter, pepperoncini peppers, Ranch dressing mix and gravy mix until so flavorful and tender. The Slow Cooker breaks down the roast until it's easily shredded with a fork and the gravy perfectly coats the meat and any side dishes.Serve on a bed of mashed potatoes and salad, or on a slider or hamburger bun. This is such a satisfying and versatile meal!
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 8 servings
Calories: 386 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3-4 lbs chuck roast
- ½ tsp ground black pepper or to taste
- 1/4 cup beef broth, low-sodium
- 2 Tbsp olive oil
- 1 packet Ranch dressing mix (1 oz or 3 Tbsp) *see notes for GF
- 4 Tbsp unsalted butter
- 6 Pepperoncini peppers or added to taste
- 1 packet au jus mix or substitute with brown gravy mix *see notes for GF
- 2 garlic cloves minced
Instructions
- Season the chuck roast with pepper on both sides.
- In a large skillet, heat 2 Tbsp oil. Once hot, sear and brown the beef for 2-3 minutes per side.
- In a slow cooker bowl, add the beef broth. Then, add the seared beef, and top with ranch mix, au jus powder, minced garlic, pepperoncini, and sliced butter.
- Cook on low heat for about 7-9 hours, or on high heat for 4-6 hours or until fork-tender (a thinner piece of meat will cook faster and a thicker cut will take longer).
- Shred the beef and add back into the slow cooker, gently mix until combined with the buttery gravy.
Cup of Yum
Notes
- *Ranch can vary in salt content so add salt to taste at the end. We used Hidden Valley Ranch Homestyle Seasoning Dip and Salad Dressing Mix.
- *For Gluten-free diets, check the label on the ranch seasoning and au jus or gravy mixture to ensure they are marked as gluten-free.
- -Storing Leftovers - After cooking, cool and move to an airtight container or freezer-safe zip-top bag. Refrigerate for up to 4 days or freeze for up to 3 months.
- -To Reheat, thaw in the fridge overnight, then place the meat back into the slow cooker and heat until heated through, or place in a covered pan in the oven until warm.
Nutrition Information
Calories
386kcal
(19%)
Carbs
3g
Protein
33g
(66%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
132mg
(44%)
Sodium
416mg
(17%)
Potassium
605mg
(17%)
Fiber
0.3g
(1%)
Sugar
0.2g
(0%)
Vitamin A
223IU
(4%)
Vitamin C
6mg
(7%)
Calcium
34mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 386
% Daily Value*
| Calories | 386kcal | 19% |
| Carbs | 3g | |
| Protein | 33g | 66% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 416mg | 17% |
| Potassium | 605mg | 13% |
| Fiber | 0.3g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 34mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.