Mississippi Pot Roast Recipe
A tender, shreddable chuck roast slow cooked with ranch seasoning, au jus mix, butter, and pepperoncini. No searing and no added liquid, just five ingredients and a crock pot.
Servings 6 servings
Calories 574kcal
Equipment
- 6-quart or larger oval slow cooker
- 2 forks
Ingredients
- 3 to 4 lbs beef chuck roast , boneless or bone-in
- 1 ounce ranch seasoning mix packet (or 2 tablespoons homemade ranch seasoning)
- 1 ounce au jus gravy mix packet (or 2 1/2 tablespoons homemade au jus gravy mix)
- 4 tablespoons unsalted butter
- 6 to 8 whole jarred pepperoncini
Instructions
- Place the chuck roast in the slow cooker.
- Sprinkle the ranch seasoning and au jus mix evenly over the top of the roast.
- Place the butter on top of the roast. Arrange the pepperoncini around it.
- Cover and cook on HIGH or LOW until the beef pulls apart easily with a fork (see the cooking time chart in the post): about 4 to 4½ hours on HIGH for a roast about 1.5 inches thick, or 6 to 7 hours for a thick roast.
- If the roast resists the forks, cover and cook 30 to 60 minutes longer.
- Shred the beef with two forks, in the pot or on a cutting board, removing the bone (if any) and any large pieces of fat or gristle. Skim the fat from the juices.
- Stir the shredded beef into the juices. Taste, and add salt only if needed.
Notes
- Liquid: Don't add water or broth. The roast and butter make their own juices.
- Timing: Thickness matters more than weight. A flat roast gets tender much sooner than a tall one. See the cooking time chart in the post for HIGH and LOW times.
- Gravy: Skim the fat from the juices. Simmer the remaining juice with 1 cup beef broth, whisk in 1 tablespoon cornstarch mixed with 1 tablespoon cold water, and simmer a few minutes until thickened.
- Tang: For a tangier roast, add up to 1/4 cup pepperoncini brine with the peppers (untested; I didn't use any).
- Salt: The au jus mix is very salty. For less sodium, use a brown gravy packet or half the au jus packet.
- Storage: Refrigerate with the juices in an airtight container for up to 4 days, or freeze for up to 3 months.
- Reheating: Warm on the stove over medium-low or in the microwave until hot, adding a splash of water if needed.
Nutrition
Calories: 574kcal | Carbohydrates: 4g | Protein: 44g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 177mg | Sodium: 1140mg | Potassium: 781mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 297IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 5mg
