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Mississippi Pot Roast

The famous 5-ingredient Mississippi pot roast made in the crockpot: chuck roast, ranch seasoning, au jus mix, butter and pepperoncini, cooked until tangy and fall-apart tender.
Print Recipe
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lb boneless beef chuck roast (1.4 to 1.8 kg)
  • 1 packet dry ranch seasoning mix 1 oz
  • 1 packet au jus gravy mix 1 oz
  • 4 tbsp unsalted butter (55 g), up to 8 tbsp for the original
  • 6 to 8 whole pepperoncini peppers plus 2 tbsp brine

Method
 

  1. Place the chuck roast in a 6-quart slow cooker.
  2. Sprinkle the ranch mix and au jus mix evenly over the top.
  3. Set the butter on top of the roast and scatter the pepperoncini and brine around it. Do not add water.
  4. Cover and cook on LOW for 8 to 9 hours, until the roast shreds easily.
  5. Shred the beef in the juices with 2 forks and stir to coat.

Notes

Cook time is for LOW. On HIGH, cook 5 to 6 hours. No added liquid needed.