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slow cooker beef delight

Crockpot Mississippi Roast

The famous five-ingredient pot roast: chuck roast slow-cooked with ranch seasoning, au jus mix, butter and pepperoncini until tender and tangy.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American, Southern
Ingredients Method Notes

Ingredients
  

  • 3 lb boneless beef chuck roast
  • 1 tablespoon vegetable oil for searing (optional)
  • 1 packet (1 oz) dry ranch seasoning mix
  • 1 packet (1 oz) au jus gravy mix or brown gravy mix
  • 4 tablespoons unsalted butter cut into pieces
  • 6 to 8 pepperoncini peppers plus 2 tablespoons of their brine

Method
 

  1. Sear (optional): Pat the roast dry and brown it in the oil in a hot skillet for 3 to 4 minutes per side.
  2. Season: Put the roast in a 6 quart slow cooker. Sprinkle the ranch mix and au jus mix evenly over the top.
  3. Top: Place the butter on the roast and scatter the pepperoncini and brine around it. Do not add any other liquid.
  4. Cook: Cover and cook on LOW for 8 hours or on HIGH for 4 to 5 hours, until the beef shreds easily.
  5. Shred and serve: Shred the beef with two forks and stir it into the juices. Serve over mashed potatoes, rice or egg noodles, or on toasted rolls.

Notes

No extra liquid: the roast releases plenty of juice. Adding water or broth dilutes the flavor.
Saltiness: both seasoning packets are salty, so use unsalted butter and don't add salt until you taste it at the end. A low-sodium au jus mix helps too.
Heat level: whole pepperoncini give a mild tang. For more heat, slice a few open or add extra brine.
Storage: refrigerate in the juices for 3 to 4 days or freeze for up to 3 months. Reheat until steaming hot (165°F).