Slow Cooker Mississippi Pot Roast
Servings: 8 servings
Equipment
Ingredients
- 3 pounds beef chuck roast trimmed
- 1 tablespoon olive oil
- 1 (1-ounce) packet ranch dressing mix
- 1 (1-ounce) packet au jus gravy mix
- ½ cup unsalted butter cold
- 12 to 16 whole pepperoncini peppers plus ¼ cup brine
Instructions
- Heat olive oil in a large skillet over medium-high heat. Pat the roast dry and sear until deeply browned, about 3 to 4 minutes per side. Transfer the roast to a 4- to 6-quart slow cooker.
- Sprinkle the ranch dressing mix and au jus gravy mix over the top. Add the pepperoncini peppers and pour the pepperoncini brine around the roast. Place the butter on top.
- Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the beef is fork-tender and shreds easily.
- Shred the roast directly in the slow cooker using two forks. Stir the shredded beef into the cooking juices, then serve over mashed potatoes, rice, egg noodles, or sandwich rolls.
Notes
Chuck roast: A 3-pound chuck roast is ideal, but a roast between about 2½ and 4 pounds will work. Larger roasts may need additional cooking time. Chuck roast is my first choice because the marbling helps it become tender and easy to shred.
Bottom or top round: Bottom round or top round can be used, but they are leaner than chuck roast and may not turn out quite as tender. If using one of these, cook until the beef is fork-tender rather than relying only on the stated cook time.
Searing: Searing adds extra browned flavor, but the roast can be cooked without searing.
Pepperoncini: Use anywhere from 6 to 16 whole pepperoncini peppers, depending on how mild or tangy and pepper-forward you like the roast. Keep the lid closed: Avoid opening the slow cooker while the roast cooks. Each time you lift the lid, heat escapes and the cooking time can increase.
Shredding: For the lowest-effort option, shred the roast directly in the slow cooker with two forks. You can also transfer it to a cutting board or large plate before shredding if you want more room to work or prefer to remove any larger pieces of fat before returning the beef to the cooking juices.
Storage: Store leftover pot roast with some of the cooking juices in an airtight container in the refrigerator for 3 to 4 days. Reheat individual portions in the microwave. Freeze in a freezer-safe container for up to 3 to 4 months. Thaw overnight in the refrigerator before reheating.
