Tender Crockpot Mississippi Pot Roast Recipe Easy Perfect Pepperoncini Peppers Meal
A simple, flavorful, and tender Mississippi pot roast cooked low and slow in a crockpot with ranch seasoning and pepperoncini peppers, perfect for effortless and comforting dinners.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3 to 4 pounds beef chuck roast, well-marbled
- 1 packet (about 1 ounce) ranch dressing mix
- 1 packet (about 1 ounce) au jus gravy mix
- 4 tablespoons unsalted butter, sliced into pats
- 6 to 8 pepperoncini peppers with juice (about 1/4 cup or 60 ml)
- Optional: 1 sliced jalapeño for extra heat
- Freshly ground black pepper, to taste
Instructions
- Pat the beef chuck roast dry with paper towels and trim off any large chunks of excess fat, leaving some fat for juiciness. Season lightly with freshly ground black pepper.
- Place the roast in the slow cooker insert, fat side up if possible.
- Sprinkle one packet each of ranch dressing mix and au jus gravy mix evenly over the roast without stirring.
- Place 4 tablespoons of unsalted butter, cut into pats, evenly over the seasoned roast.
- Scatter 6 to 8 whole pepperoncini peppers around and on top of the roast. Pour in about 1/4 cup (60 ml) of the pepperoncini juice.
- Cover and cook on low for 8 hours or on high for 4 to 5 hours until the roast is fork-tender and shreds easily.
- Use tongs to lift the roast; if it feels tough, cook for another 30 minutes and check again.
- Remove the roast and shred the meat using two forks. Return shredded meat to the slow cooker juices to soak up the flavor before serving.
- If the sauce is too thin, mix 1 teaspoon of cornstarch with cold water and stir into the slow cooker. Cook on high for 10-15 minutes to thicken.
Notes
Do not lift the lid during cooking to maintain temperature. Let the roast rest for 10 minutes before shredding to lock in juices. Butter adds richness and balances tanginess. For dairy-free, substitute butter with olive oil or coconut oil. Use gluten-free seasoning packets for gluten-free diet. Sauce can be thickened with cornstarch slurry if too thin.
Nutrition
- Serving Size: About 6 ounces (170
- Calories: 350
- Sugar: 2
- Sodium: 700
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 4
- Fiber: 1
- Protein: 25
Keywords: Mississippi pot roast, crockpot recipe, slow cooker pot roast, pepperoncini peppers, easy dinner, comfort food, ranch seasoning