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Crockpot Mississippi Pot Roast

Shredded crockpot Mississippi pot roast in slow cooker with pepperoncini and rich gravy

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Effortlessly delicious slow cooker pot roast with ranch seasoning, au jus gravy, pepperoncini, and butter for tender, flavorful meat that cooks itself.

Ingredients

Scale
  • 2 to 4 pounds chuck roast
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix
  • 8 pepperoncini peppers
  • 1/4 cup pepperoncini juice (optional)
  • 1/2 cup (1 stick) butter

Instructions

  1. Place chuck roast in the bottom of the crockpot.
  2. Sprinkle ranch and au jus mixes on top of roast, distributing evenly.
  3. Add pepperoncini and juice (optional) around the roast.
  4. Place the butter on top of the roast.
  5. Cover and cook on low for 8 hours until meat is fall-apart tender.
  6. Shred the meat with two forks and stir into cooking juices. Serve hot over mashed potatoes, egg noodles, or rice.

Notes

  • No water needed. Ingredients create enough liquid during cooking.
  • Can use pork shoulder or chicken thighs. Adjust cooking time for chicken (4 to 5 hours on low).
  • Skip pepperoncini for milder flavor. Can add carrots or potatoes for complete meal.
  • Don’t lift lid during cooking to maintain temperature and reduce cooking time.

Nutrition