Easy Crock Pot Mississippi Pot Roast
This Mississippi pot roast is tender, juicy, and full of flavor. Only 5 minutes of prep work and it cooks all day in the slow cooker for the perfect dinner.
Equipment
1 large cast iron skillet - or cooking skillet to sear the meat
Ingredients
- 3-4 lb. chuck roast
- ½ packet ranch seasoning
- 1 packet reduced sodium brown gravy mix
- 3 tablespoon unsalted butter
- ¼ cup sliced pepperoncini peppers
- ¼ cup pepperoncini pepper juice
- 2 tablespoons olive oil to sear the meat in
Instructions
- Heat oil in cast iron skillet over medium high heat.2 tablespoons olive oil
- Sear all sides of the roast until browned, about 30 seconds -1 minute per side. Use tongs to move the roast into the bottom of the crock pot.3-4 lb. chuck roast
- Top the roast with remaining ingredients including butter, gravy mix, ranch packet, pepperoncini peppers and pepper juice.½ packet ranch seasoning, 1 packet reduced sodium brown gravy mix, 3 tablespoon unsalted butter, ¼ cup sliced pepperoncini peppers , ¼ cup pepperoncini pepper juice
- Cook on low for 7-8 hours
- Shred with 2 forks. The roast should easily shred. If the meat is still tough to pull apart, it will need more cook time.
- Enjoy!
Notes
Serve over mashed potatoes, rice or egg noodles.
You can use the excess liquid in the crockpot to drizzle over the meat when serving.
Store leftovers in fridge up to 4 days and in freezer for up to 6 months.
Nutrition
Calories: 389kcalCarbohydrates: 2gProtein: 58gFat: 17gSodium: 457mg
Tried this recipe?Let me know how it was!