Description
Make a tender, flavorful pot roast using a slow cooker with this simple Mississippi recipe.
Ingredients
Scale
- 3 to 4 lb beef chuck roast
- 1 packet dry ranch seasoning mix
- 1 packet dry au jus gravy mix
- 1 stick (8 tablespoons) unsalted butter, cut into pats
- 1 cup pepperoncini peppers, whole (with 1/4 cup juice reserved)
Instructions
- Place the chuck roast in the bottom of your slow cooker.
- Sprinkle the ranch seasoning mix and the au jus gravy mix evenly over the roast.
- Arrange the pats of butter over the top of the roast.
- Pour the reserved pepperoncini juice over the roast. Do not add the peppers yet.
- Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the meat is very tender.
- About 30 minutes before serving, add the whole pepperoncini peppers to the slow cooker.
- Remove the roast from the slow cooker and shred it using two forks. Skim any excess fat from the liquid remaining in the slow cooker.
- Return the shredded meat to the liquid to coat it thoroughly before serving.
Notes
- For extra flavor, you can sear the roast in a hot skillet with a little oil before placing it in the slow cooker.
- If the sauce seems too thin, you can thicken it by mixing 2 tablespoons of cornstarch with 3 tablespoons of cold water and stirring this slurry into the hot liquid during the last 30 minutes of cooking.
- This roast pairs well with mashed potatoes or egg noodles to soak up the juices.
- Prep Time: 10 min
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6 oz cooked meat
- Calories: 450
- Sugar: 3
- Sodium: 750
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 5
- Fiber: 1
- Protein: 45
- Cholesterol: 140