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Master viral comfort food with this Slow-Cooker Mississippi Pot Roast, featuring chuck roast cooked with ranch seasoning, au jus mix, butter, and pepperoncini peppers. Requiring only 5 minutes of prep, the slow cooker transforms simple ingredients into an ultra-tender, savory roast with tangy depth. It is foolproof comfort food at its finest.
Prep Time
5 min
Per serving
510kcal
Calories
42g
Protein
4g
Carbs
36g
Fat
1g
Sugar
Cook Time
480 min
Servings
6 people
Difficulty
easy
Follow step-by-step with voice guidance.
1. Place beef chuck roast in the center of your slow cooker insert.
2. Sprinkle dry ranch seasoning packet evenly over the top of the roast.
3. Sprinkle dry au jus gravy mix packet evenly over the ranch seasoning.
4. Place butter slices directly on top of the seasoned roast.
5. Scatter whole pepperoncini peppers around and on top of the roast.
6. Cover with lid and cook on low heat for 8 hours (do not add extra water).
7. Once cooked, shred the tender roast using two forks directly in the juices.
8. Serve warm over mashed potatoes or egg noodles.
Do Not Add Water: The butter, meat juices, and pepperoncini brine create ample braising liquid. Use Real Butter: Real butter is essential for creating the rich, velvety gravy base. Control Heat: Use mild pepperoncini peppers for savory tang without excessive heat.
The butter, beef fat, and pepperoncini brine combine during slow cooking to create plenty of delicious pan juices.
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