Mississippi Pot Roast (Slow Cooker Recipe)
User Reviews
5
Mississippi Pot Roast (Slow Cooker Recipe)
Description
This recipe for Mississippi Pot Roast uses a 3- to 4-pound beef chuck roast cooked in a slow cooker with ranch dressing mix, au jus gravy mix, pepperoncini peppers, their juice, and salted butter. The roast is seasoned primarily with the seasoning packets and doesn't require additional salt. The mixture of tangy peppers and seasoned gravy enhances the beef's flavor as it slowly cooks until it easily pulls apart with a fork.
The slow cooking method at low heat for 8 to 10 hours (or on high for 5 to 6 hours) results in meat with a tender, shreddable texture infused with the spices. Butter melts into the juices for richness, and the pepperoncini peppers lend subtle heat and acidity that balance the savory flavor.
This pot roast pairs well with classic sides like mashed potatoes or cooked vegetables. It also makes excellent sandwiches served on toasted rolls with melted provolone cheese and a thin layer of mayonnaise. The shredded meat can be broiled briefly to melt the cheese for a hot, flavorful sandwich.
Optionally, browning the roast in oil before slow cooking develops extra flavor via searing. Season the meat with pepper before searing but avoid added salt as the seasoning mixes supply sufficient saltiness. Using butter rather than oil in the slow cooker adds richness to the final dish.
Ingredients
- 1 (3- to 4-pound) beef chuck roast
- 1 packet Ranch dressing mix
- 1 packet au jus gravy mix
- 8-10 Pepperoncini peppers + 1/4 cup juice from the jar
- 1/4 cup butter salted
Instructions
- Place roast in a large slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix over the roast. Add the pepperoncini peppers and juice from the pepperoncini pepper jar along with the butter.
- Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the beef shreds easily with a fork. Serve with mashed potatoes or on toasted buns with provolone cheese for sandwiches.
Notes
- Season the roast with black pepper before searing but do not add salt since the seasoning packets contain enough salt.
- Sear the roast on all sides in a hot skillet with oil before placing in the slow cooker to enhance flavor.
- Serve the finished roast on toasted ciabatta rolls spread lightly with mayonnaise and topped with melted provolone cheese under the broiler for sandwiches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 27g | 9% |
| Protein | 43g | 86% |
| Fat | 34g | 52% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 146mg | 49% |
| Sodium | 746mg | 31% |
| Potassium | 626mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 411IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 178mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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