Slow Cooker Mississippi Pot Roast is tender and delicious in a tangy brown gravy. A true dump and go recipe, it’s an easy dinner the whole family will love!
Ingredients
- 3-4 pound chuck roast
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 packet (1 ounce) ranch seasoning
- 1 packet (.6 ounce) au jus gravy mix
- 1/4 cup (4 tablespoons) butter
- 4-5 pepperoncini peppers with 1/2 cup of juice
Instructions
- Season the roast on both sides with the salt and pepper and place into a slow cooker, at least 6 quarts in size.
- Sprinkle the ranch and au jus packets on top of the roast. Slice the butter and place it on top of the roast. Pour the pepperoncini juice around the roast and then add the peppers.
- Cook on low for 8 hours until tender and fork shreddable. Shred the roast with two forks and place back into the slow cooker with the juice. If you want a thicker gravy, whisk together 2 tablespoons of cornstarch together with 2 tablespoons of water and whisk it into the gravy. Cook another 15-20 minutes until thickened.
- Serve over mashed potatoes or noodles with the gravy spooned over top.
Recipe Notes
If you want a thicker gravy: Whisk together 2 tablespoons of cornstarch together with 2 tablespoons of water and whisk it into the gravy. Cook another 15-20 minutes until thickened. Alternately, if you’re making this a day ahead of time, we like to separate the gravy and the beef so that we can skim the fat off of the gravy the next day. Then pour the gravy into a pot, using a cornstarch slurry to thicken and then pour over warmed, shredded beef.
Store: Store leftover pot roast in an air tight container in the refrigerator for up to 4 days.
Freeze: You can also freeze leftover pot roast in containers or freezer bags for up to 4 months.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
