Crockpot Mississippi Pot Roast
A savory and tender pot roast made in a slow cooker with ranch dressing mix and pepperoncini peppers, perfect for family dinners.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Total Time: 490 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 3–4 lb Chuck Roast
- 1 Packet Ranch Dressing Mix
- 1 Packet Au Jus Gravy Mix
- 1/2 Cup Unsalted Butter
- 5–6 Pepperoncini Peppers
- Salt and Pepper to Taste
Instructions
- Nestle the chuck roast into the slow cooker.
- Generously sprinkle the ranch dressing mix and au jus gravy mix over the roast.
- Toss the pepperoncini peppers on top.
- Pour the room temperature butter over the roast.
- Sprinkle salt and freshly cracked pepper according to taste.
- Cover and cook on low for 8 hours or high for 4 hours until the meat shreds easily.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 850mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 110mg
Find it online: https://us.recipesfood.org/crockpot-mississippi-pot-roast/
