Crockpot Mississippi Pot Roast
A comforting and flavorful pot roast cooked slowly in a slow cooker, featuring tender meat and minimal ingredients. Perfect for family dinners and leftovers.
Ingredients
- 3-4 pounds Chuck roast
- 6-8 pieces Whole pepperoncini
- ½ jar Juice from the jar of pepperoncini
- ¼ cup Butter, cut into 1-inch pieces
- 1 ounce Au jus gravy mix (1 packet)
- 4 ounces Buttermilk ranch dressing mix (1 packet)
- 1 teaspoon Freshly ground black pepper
Instructions
- Gather all your ingredients. Cut the chuck roast into manageable pieces if needed.
- Place the chuck roast in the slow cooker. Add the whole pepperoncini, the juice from the jar, butter, au jus gravy mix, ranch dressing mix, and freshly ground black pepper. Mix gently to ensure the roast is well coated.
- Cover the slow cooker and set it to low. Cook for about 8 hours or until the roast is fork-tender.
- Once done, turn off the slow cooker and carefully pull the meat apart into bite-sized pieces using two forks.
- Let the shredded meat rest in the juices until ready to serve. This will keep it moist and flavorful.
- Serve warm and enjoy!
Notes
- For best results, keep the roast low and slow to maintain juiciness.
- Use fresh ingredients for added flavor.
- Adjust the spice level by modifying the amount of pepperoncini used.
- Let the shredded meat soak in the juices to enhance moisture and taste.
- Leftovers can be used in sandwiches or tacos.
Nutrition
Calories: 350kcalCarbohydrates: 2gProtein: 35gFat: 20gSaturated Fat: 10gSodium: 800mg
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