Description
Fork-tender Crockpot Mississippi Pot Roast made with chuck roast, ranch seasoning, au jus, butter, and pepperoncini. Simple prep, big cozy flavor.
Ingredients
3–4 lb beef chuck roast, excess fat trimmed
1 packet ranch seasoning mix (1 oz)
1 packet au jus gravy mix (1 oz)
8 tbsp unsalted butter (1/2 cup), cut into pieces
8–10 whole pepperoncini peppers, plus 1/4 cup brine
1/2 cup low-sodium beef broth (optional, for more gravy)
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp neutral oil (optional, for searing)
Fresh parsley, chopped (optional, for serving)
Instructions
1. Pat the chuck roast dry. Sprinkle with garlic powder and onion powder on both sides.
2. Optional: Heat oil in a skillet over medium-high. Sear roast 2–3 minutes per side until browned.
3. Place roast in a 6-quart slow cooker. Sprinkle ranch seasoning and au jus mix evenly over the top.
4. Add pepperoncini peppers and pour in 1/4 cup pepperoncini brine. If you want more gravy, add beef broth.
5. Dot the top with butter pieces. Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until fork-tender.
6. Transfer roast to a cutting board. Shred with two forks, discarding large fat pieces.
7. Return shredded beef to the slow cooker and toss with the juices. Taste and adjust seasoning if needed.
8. Serve over mashed potatoes, rice, or on toasted rolls. Garnish with parsley if desired.
Notes
For thicker gravy, whisk 1 tbsp cornstarch with 1 tbsp cold water and stir into hot juices; simmer until slightly thickened. Use low-sodium options if sensitive to salt. Mild or hot pepperoncini both work—adjust brine to taste.