Slow Cooker Mississippi Pot Roast
Servings: 6 -8 sercings
Calories: 574kcal
Equipment
Ingredients
- 3-4 pounds Chuck Roast
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 envelope 0.4 oz. Ranch dressing (I like using the Buttermilk recipe restaurant-style, but any Ranch dressing in the powder will work)
- 1 envelope 1 oz. Au Jus Gravy
- ½ cup 8 tablespoons unsalted butter, cubed (if you have salted it can be used as well, the result might be a bit saltier)
- 5-9 pepperoncini Why use such a big range? It will change the final flavor with spicy
- 1 tablespoon pepperoncini juice OPTIONAL
- ⅓ cup of beef broth optional (low sodium or regular)
Instructions
- Place the chuck roast into the slow cooker.
- In a small bowl, mix the salt, ground pepper, garlic, and dry mustard.
- Sprinkle the seasoning on the roast in the slow cooker.
- Add the ranch dressing, the whole envelope, and the Au Jus gravy envelope.
- Cut the butter into pieces and place on top of the roast.
- Add the pepperoncinis and place them on the roast.
- Add pepperonici juice and beef broth.
- Cook on high for 5 hours or low for 8 hours.
- Once the roast is tender. Carefully take the roast out of the slow cooker into a large bowl, and the pepperoncini out in a separate bowl. With 2 forks shred the beef into pieces.
- Place the beef back into the slow cooker and mix it with the sauce.
- Leave in the slow cooker until ready to serve.
- Serve over mashed potatoes!
Nutrition
Serving: 1g | Calories: 574kcal | Carbohydrates: 5g | Protein: 57g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 191mg | Sodium: 1355mg | Fiber: 1g | Sugar: 3g