Mississippi Pot Roast
A simple slow cooker pot roast with ranch, au jus, and pepperoncini for a flavorful, hands-off meal.
- Prep Time: 10 min
- Cook Time: 8 hours
- Total Time: 8 hours 10 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 3–4 lb chuck roast
- 1 packet ranch seasoning
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter
- 5–6 pepperoncini peppers
- 1/4 cup pepperoncini juice
Instructions
- Place the chuck roast in the slow cooker.
- Sprinkle ranch seasoning and au jus mix over the roast.
- Add butter on top.
- Place pepperoncini peppers around the roast and pour in the juice.
- Cover and cook on low for 8 hours or high for 5-6 hours.
- Shred the meat and serve.
Notes
- Use MSG-free ranch and au jus mixes if preferred.
- Serve on sandwiches or over mashed potatoes.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg