Mississippi Pot Roast (TNT)

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A crockpot filled with a chuck roast, seasoning, peperoncini peppers, and sliced butter

Mississippi Pot Roast

Our Mississippi Pot Roast cooks all day in the slow cooker, making for a tender, flavorful roast that is perfect over mashed potatoes. This is such an easy recipe, but we think it's the best pot roast out there!
Prep10 minutes
Cook8 hours
Total8 hours 10 minutes
Serves

Ingredients

  • 3-4 pounds chuck roast
  • 1 tablespoon oil
  • 1 packet ranch seasoning mix
  • 1 packet au jus seasoning
  • ¼ cup butter
  • 6 pepperoncini peppers plus ½ cup juice from jar

Instructions

  • Heat the oil in a large, heavy bottomed skillet, such as cast iron and then add the roast and sear on all sides.
     
  •  Place the roast in a 6 quart crockpot and sprinkle on the ranch and au jus seasoning.
     
  •  Slice the butter into 4 pieces and arrange over the pot roast. Top with the peppers and pour the juice from the jar into the bottom of the crockpot.
     
  •  Cover and cook on high for 4 hours or low for 8 hours. Continue cooking until pot roast easily shreds apart with a fork – this may take more or less time depending on how hot your crockpot runs.
     
  •  Remove the pot roast from the slow cooker and shred or slice. Spoon juices from the crockpot over the roast before serving.

Tips & Notes:

Be sure to use ranch seasoning and not ranch dip mix as the dip has a lot more sodium and will make for a much saltier dish.
The peppers do not make this spicy. You may serve them with the roast or discard them after cooking.  Gail's Notes:  This is awesome! One of my favorite pot roast recipes for sure!

 

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