Go Back
Plated Mississippi Pot Roast garnished with herbs and served with side dishes.
Paula

Mississippi Pot Roast Recipe

This Mississippi Pot Roast recipe is the only slow cooker beef recipe you will ever need, resulting in fall-apart tender, buttery, tangy beef.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 10 Portionen
Course: Main Course
Cuisine: American
Calories: 418
Ingredients Method

Ingredients
  

Classic Ingredients
  • 3 to 4 lbs beef chuck roast
  • 1 packet 1 oz ranch seasoning mix
  • 1 packet 1 oz au jus gravy mix
  • ½ cup 1 stick / 8 tbsp unsalted butter
  • 8 to 10 whole pepperoncini peppers jarred
Optional Add-Ins
  • 1 lb baby potatoes
  • 1 lb baby carrots
  • 1 large onion cut into wedges
  • 4 to 6 garlic cloves
  • 2 tbsp pepperoncini brine

Method
 

  1. Pat the chuck roast completely dry with paper towels and season with black pepper.
  2. Sear the roast in a skillet with hot oil for 3-4 minutes on each side until browned.
  3. Place the seared roast in a slow cooker and sprinkle ranch seasoning and au jus mix on top without mixing.
  4. Nestle whole pepperoncini peppers around the roast and place the stick of butter on top.
  5. Cover and cook on low for 8 hours without lifting the lid.
  6. After cooking, shred the roast using forks and mix with au jus; skim excess fat before serving.