Mississippi Pot Roast (Slow Cooker)
Mississippi Pot Roast is a slow cooker comfort food classic made with chuck roast, ranch seasoning, au jus gravy mix, and pepperoncini peppers.
Servings: 8 Servings
Calories: 420kcal
Ingredients
- Olive Oil for searing
- 4 lb Chuck Roast
- 2 Cups Beef Stock
- 10 Pepperoncini Peppers
- 2 tablespoon Pepperoncini Pepper Juice from the jar
- 1 Ranch Dressing Mix Packet
- 1 Italian Beef Au Jus Gravy Mix Packet
Instructions
- Heat some olive oil in a cast-iron skillet over high heat and sear all sides of the chuck roast.
- Once the roast has been seared, place it in the slow cooker.
- Pour the beef stock over the roast, then add in the pepperoncinis.
- Pour a little of that pepperoncini juice over the top as well.
- Sprinkle the ranch seasoning and the au jus packet over the top of the roast.
- Place the lid on the slow cooker, set it to low, and cook for about 8 hours.
- Once cooking is complete, remove the lid and Using two forks or shredding claws, go ahead and shred the beef directly in the slow cooker.
- As you shred it, mix it back into the juices so it soaks up all that flavor.
- Serve it hot over a loaded baked potato, creamy mashed potatoes, or alongside your favorite roasted vegetables.
Video
www.youtube.com/watch?v=KGwDCgWQrYg
Notes
- Don’t skip the sear — it adds a deep, rich flavor that makes a big difference.
- Cook low and slow for the most tender results.
- Use a well-marbled chuck roast for the best texture.
- You can add a splash of pepperoncini juice for extra tang.
- Let the roast rest slightly before shredding for better texture.
Nutrition
Calories: 420kcal | Carbohydrates: 1g | Protein: 45g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 314mg | Potassium: 896mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 5mg