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Delicious Crock Pot Mississippi Pot Roast with Pepperoncini and ranch dressing mix.

Mississippi Pot Roast

A cozy, hands-off dinner made in the crock pot with tender beef, tangy pepperoncini, and rich buttery flavors.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece Chuck roast (about 3 to 4 pounds) Best choice for juicy results.
  • 1 packet Ranch seasoning mix
  • 1 packet Au jus gravy mix
  • 6-8 tablespoons Butter Adjust to taste.
  • 5-10 peppers Pepperoncini peppers Plus a splash of the juice for extra tang if desired.
  • to taste dash Black pepper Optional, since seasoning packets are flavorful.

Method
 

Preparation
  1. Place the chuck roast in the bottom of your crock pot.
  2. Sprinkle the ranch seasoning and au jus mix over the top.
  3. Place the butter right on top of the roast.
  4. Add the pepperoncini peppers around the roast, adding 1 to 3 tablespoons of pepperoncini juice for more tang.
  5. Cover and cook on low for 8 hours or high for 4 to 5 hours, until it shreds easily with a fork.
  6. Once done, shred the beef right in the slow cooker and stir so the meat soaks up the buttery, savory juices.

Notes

Serve over mashed potatoes, rice, egg noodles, or on sandwich rolls. Leftovers improve in flavor, especially in sandwiches or over rice.