Description
A comforting slow-cooked Mississippi pot roast that’s tender and flavorful, perfect for busy weeknights.
Ingredients
Scale
- 2–3 lbs beef chuck roast
- 1 packet ranch seasoning
- 1 packet au jus gravy mix
- 1/2 cup water
- 5–6 pepperoncini peppers
- 1/4 cup butter
Instructions
- Place the beef chuck roast in the crockpot.
- Sprinkle the ranch seasoning and au jus gravy mix over the roast.
- Pour in the water and add the pepperoncini peppers on top.
- Cut the butter into pieces and place it on top of the roast.
- Cover and cook on low for 8 hours or on high for 4 hours until the roast is tender.
- Shred the meat with two forks and stir it back into the juices before serving.
Notes
Resist the urge to lift the lid too often during cooking. For thicker gravy, use cornstarch and cold water to thicken the juices before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 120mg