The Easiest Melt-in-Your-Mouth Mississippi Pot Roast (5-Ingredient Slow Cooker Magic)
You need this stress-free Mississippi Pot Roast recipe for a deeply satisfying, tender beef dinner. Made with just five simple ingredients in your slow cooker, this recipe delivers fall-apart meat and rich flavor every time.
- Prep Time: 10 min
- Cook Time: 8 hours
- Total Time: 8 hours 10 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 3 to 4 lb beef chuck roast
- 1 (1 oz) packet dry ranch seasoning mix
- 1 (1 oz) packet dry au jus gravy mix
- 1 stick (8 tablespoons) unsalted butter, cut into pieces
- 1/2 cup pepperoncini peppers, plus 2 tablespoons of the brine
Instructions
- Place the beef chuck roast in the bottom of your slow cooker.
- Sprinkle the dry ranch seasoning mix and the dry au jus gravy mix evenly over the roast.
- Arrange the pieces of butter on top of the roast.
- Pour the pepperoncini peppers and the brine over everything.
- Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
- Remove the roast from the slow cooker and shred the meat using two forks.
- Return the shredded beef to the slow cooker and stir it into the cooking liquid until fully coated.
- Serve the tender beef immediately over mashed potatoes or on French bread for sandwiches.
Notes
- For extra flavor, you can sear the roast on all sides in a hot skillet before adding it to the slow cooker.
- If you prefer less tang, reduce the number of pepperoncini peppers used.
- This shredded beef freezes well for future weeknight meals.
Nutrition
- Serving Size: 6 oz shredded beef
- Calories: 450
- Sugar: 3
- Sodium: 750
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 4
- Fiber: 1
- Protein: 52
- Cholesterol: 150