Mississippi Pot Roast

This 5-ingredient beef recipe is one of my family's favorite comfort food dinners. Fork-tender and flavorful, this easy pot roast recipe comes together in your slow cooker.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 5

Total Time 5 5

Servings servings (about 4 ounces each)

Calories 281kcal

Author Meggan Hill

Ingredients

1 (3 to 4 pound) boneless beef chuck roast (see note 1)
1 cup whole pepperoncini peppers and 1/2 cup of juice from jar, plus more for serving
1 (1 ounce) packet ranch dressing mix (see note 2)
1 (1 ounce) packet au jus gravy mix or brown gravy mix
1 stick butter cut into large pieces (1 stick)

US Customary - Metric

Instructions

Place beef in slow cooker. Top with 1 cup pepperoncini peppers and 1/2 cup pepperoncini juice. Sprinkle au jus gravy mix and ranch dressing mix over beef and peppers. Top with butter pieces.
Cover slow cooker and cook on low until meat is fork-tender, about 5 to 8 hours.
Remove the beef to a rimmed baking sheet and shred with 2 forks, discarding any gristle, large pieces of fat, and pepperoncini. Serve on top of mashed potatoes or as sandwiches, garnishing with pepperoncini as desired.

Notes

Beef roast: This inexpensive cut comes from the shoulder and is marbled with fat. The long cooking time means that fat breaks down into meltingly-tender chunks of beef and plenty of rich, full-bodied juices. Names can vary, so look for any of these labels: pot roast, blade roast, arm roast, or English roast.
Ranch dressing mix: To DIY a packet’s worth of homemade ranch dressing mix, in a small bowl, whisk together 2 Tbsp. powdered buttermilk, 2 ½ tsp. dried parsley, 1 tsp. dried minced onion, 1 tsp. garlic powder, 1 tsp. onion powder, ½ tsp. dill weed, and salt (I like ¼ tsp.). Use immediately or store covered in the refrigerator.
Yield: This recipe makes 12 servings, 3 to 4 ounces, cooked roast per person.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition