Mississippi Pot Roast
This simple slow cooker Mississippi pot roast is incredibly tender and flavorful - perfect for any evening meal or special occasion!
Ingredients
- 6 tablespoons unsalted butter divided
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 to 3 pounds beef chuck roast boneless
- 1 tablespoon onion flakes minced
- 1 packet Ranch seasoning mix
- 1 packet Au Jus seasoning
- 6 to 10 pepperoncini whole
Instructions
- Heat 1 to 2 tablespoons of butter in a skillet over medium-high heat.
- Lightly salt and pepper each side of the pot roast (see note about salt). Add the meat to the skillet and sear each side of the roast until browned.
- Transfer the browned roast to the crockpot and pour all the excess butter and browned bits from the skillet into the crockpot.
- Sprinkle minced onions over the meat.
- Add contents of ranch seasoning and au jus packets.
- Top with remaining butter, cut into pieces. Add pepperoncini to the pot and place the lid on top.
- Cook on low heat for 8 hours or until meat falls apart easily when pulled with a fork.
- Shred the meat into large chunks and stir everything together.
- Serve with chopped parsley for garnish, if desired.
Notes
PRO TIP: If your beef is frozen, make sure to thaw the frozen roast first or it won’t cook correctly in the slow cooker.
PRO TIP: Be aware of the salt content you’re adding to the slow cooker. If you want to use salted butter, don’t add salt to the meat before browning it. Choose low sodium options for the ranch seasoning and/or au jus packets if available to have more control over the salt level in the finished dish.
PRO TIP: You can skip the step of browning the pot roast before adding it to the slow cooker. The browning step adds additional flavor and also helps lock in the juices.
PRO TIP: This is cooked slowly and on low heat for a nice tender pot roast. Cooking it on the high setting will take less time, but the pot roast will not be as tender.