Crockpot Mississippi Pot Roast
A savory and effortless slow-cooked pot roast infused with rich flavors of ranch and pepperoncini, perfect for family dinners.
Ingredients
Main Ingredients
- 3-4 lbs beef chuck roast Ideal for tenderness
- 1 packet ranch dressing mix Provides flavor
- 1 packet au jus gravy mix Adds savory depth
- 5-6 pepperoncini peppers
- 1/2 cup unsalted butter Cut into slices
- Salt and pepper To taste
Instructions
Preparation
- Place the beef chuck roast in the slow cooker.
- Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
- Add the pepperoncini peppers on top of the roast.
- Cut the butter into slices and place on top.
- Cover and cook on low for 8 hours or until the meat is tender and shreds easily.
Serving
- Serve with mashed potatoes or on rolls for sandwiches.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stove or microwave.