Description
Are you ready for a pot roast that’s amazingly juicy, tender, and bursting with flavor? Say hello to this crockpot Mississippi pot roast! It’s an easy dinner that you will love making and eating.
Ingredients
- 2–4 pound chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 8 pepperoncini peppers
- ¼ cup pepperoncini juice (optional)
- ½ cup 1 stick butter
Instructions
- Step: Place chuck roast in the bottom of the crockpot.
- Step: Sprinkle the ranch dressing mix and the au jus gravy mix on top of the roast.
- Step: Pour the pepperoncini juice on top of the roast and place the peppers around the roast.
- Step: Place the stick of butter on top.
- Step: Cook on low for 8 hours. Serve with noodles, mashed potatoes, or rice.
Notes
Slow cooking is best for making pot roast. Allow plenty of time for the roast to cook so that it comes out juicy, tender, and full of flavor. Don’t add water. The fat in the beef and the butter will create enough liquid to cook everything perfectly without diluting the flavor. Add some veggies like cubed potatoes, carrots, or onions around the beef in the crockpot. Store leftovers in an airtight container in the fridge for up to five days or in the freezer for up to three months. Reheat in a skillet over medium heat or in the oven at 325°F for about 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 207 kcal
- Sugar: 0.2 g
- Sodium: 103 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 22 g
- Cholesterol: 78 mg