With minimal ingredients, this Mississippi Pot Roast Recipe 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, Mississippi Pot Roast Recipe, pot roast, slow cooker
Cut off any excess fat off of the chuck roast, and cut it into large manageable chunks.
2.5 pound chuck roast
Place a large skillet the over medium-high heat, add the olive oil, and once hot sear the meat on all sides. Do this in batches if necessary, do not crowd the pan. Sear until golden brown.
1 tablespoon olive oil
Place the meat into the bottom of an 8-quart slow cooker.
Sprinkle the meat with the au jus and ranch. Add the butter right on top along with the peperoncini peppers. Cook on low for 8-10 hours or on high for 4-5 hours until fork tender.
1 packet au jus dried seasoning, 1 packet dried ranch dressing seasoning, 1/2 cup unsalted butter, 6-10 peperoncini peppers
Notes
Sear The Meat for Best Results: Searing the meat on medium-high heat before slow cooking adds depth to the flavor.
Don’t Rush: Cook on low to ensure the meat becomes tender and flavorful.
Thicken the Sauce: Use a fat separator to create a rich gravy from the cooking liquids.
Let It Rest: Allow the roast to rest before slicing or shredding for juicier meat.
Add Veggies Late: If adding vegetables, put them in during the last 2 hours of cooking to avoid overcooking.
Adjust to Taste: Feel free to tweak the amount of ranch and au jus seasoning according to your preference.