Description
A simple and flavorful Mississippi pot roast that cooks effortlessly in a slow cooker or Instant Pot, perfect for busy nights.
Ingredients
Scale
- 3–4 pounds chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1 stick butter
- Handful of pepperoncini peppers with brine
Instructions
- Place the chuck roast in the slow cooker.
- Sprinkle the ranch seasoning and au jus mix over the roast.
- Place the stick of butter on top of the roast.
- Add the pepperoncini peppers and a splash of their brine.
- Cover and cook on low for 8 hours or high for 4-5 hours until tender.
- For Instant Pot: Sear the roast first, then add the seasoning mixes, butter, peppers, and 1 cup of beef broth, sealing the lid and cooking on high pressure for 60 minutes with a natural release for 15 minutes.
Notes
Save leftovers by shredding and storing with juices. Freezes well.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg