Mississippi Pot Roast

With minimal ingredients, this Mississippi Pot Roast comes together in minutes, and slow cooks for hours. Resulting in an extremely tender and crowd-pleasing meal.

Course Main Course

Cuisine American

Keyword mississippi pot roast, pot roast, slow cooker

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Servings servings

Calories 384kcal

Author Dana at ThisSillyGirlsKitchen.com

Ingredients

2.5 pound chuck roast
kosher salt and pepper to taste
1 tablespoon olive oil
1 packet au jus dried seasoning
1 packet dried ranch dressing seasoning
1/2 cup unsalted butter or 1 stick
6-10 peperoncini peppers

Instructions

Cut off any excess fat* off of the chuck roast, and cut it into large manageable chunks. Season on all sides with salt and pepper.
Place the pot** over medium-high heat, add the olive oil and sear the meat on all sides. Do this in batches if necessary. Sear until golden brown.
Place the pot into the slow cooker base. Sprinkle the meat with the au jus and ranch. Add the butter right on top along with the peperoncini peppers. Cook on low for 8 hours until fork tender.

Notes

*Optional

**Place the pot of the Calphalon Precision Control™ Slow Cooker directly on to the stove top. Or, you can use a large, heavy-bottomed skillet.

We like to use a chuck roast for this recipe as it produces tender meat that shreds easily.
Do not cook this on high, this will result in tough meat that will not shred.
You can substitute the roast with chicken and make Mississippi Chicken as well, which is also an amazing recipe that uses the same ingredients.
Searing the roast before slow cooking helps caramelize the outside of the meat and keep the juices in which will produce a richer flavor and color to the dish.
You can keep the roast in the slow cooker and shred it in there and serve or remove and shred and then pour the gravy in a gravy boat to drizzle over the top.

Nutrition