This is the BEST Mississippi Pot Roast recipe! Made in the slow cooker, it is ultra tender, extra juicy, and full of rich beefy flavor. All of that with only 5 ingredients and 5 minutes of prep!
Prep Time5 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs5 minutesmins
Servings: 8servings
Calories: 320kcal
Ingredients
3lbschuck roast
12ozsliced pepperoncini peppers
1ozau jus gravy mix
1ranch mix
4garlic clovespressed
Instructions
Add chuck roast to cork pot.
Cover roast with ranch mix, au jus mix, and pressed garlic.
Add all of the pepperoncini peppers on top and around the roast, Pour 1/2 cup of the juices from the jar over the top and discard the rest.
Cook on low for 6-8 hours or until the roast is tender and easily pulls apart.
Pull roast apart. Mix pulled roast back into the juices. Serve warm over mashed potatoes, on sub rolls, or over rice.
Notes
Substitutions:
Chuck roast – You can substitute a round roast which is a little bit more lean, but less tender, or a beef brisket which is still tender but holds together better if you want to slice it.
Sliced pepperoncini peppers – I prefer to use sliced pepperoncini peppers, but whole can also be used.
Ranch mix– I used Hidden Valley Ranch seasoning mix, but you can also use homemade ranch mix.
How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to a month
How to Freeze: Freezing before or after cooking are both great options for pot roast. Read the "freezer" instructions in the original post above. How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.