One of my all time favorite recipes to make in the fall. So easy – only 5 ingredients – cooked in a slow cooker. Ranch dressing mix and pepperoncini peppers kick up the flavor in my pot roast.
Mississippi Pot Roast
Equipment
- 1 large slow cooker
Ingredients
- 1 3 -4 pound boneless beef chuck roast
- 1 1.5 ounce package ranch salad dressing and seasoning mix
- 1 1 ounce au jus gravy mix
- 1 stick – 8 tablespoons butter
- 1 12 ounce jar pepperoncini peppers (including the juice from the jar)
- Mashed potatoes or Kaiser rolls with provolone cheese for service
Instructions
- Place chuck roast in a 6 quart or larger slow cooker.
- Sprinkle ranch salad dressing and seasoning mix and au jus gravy mix over the roast.
- Cut butter into tablespoon size pieces and place on top of the roast.
- Place the pepperoncini peppers on the roast and pour the juice from the jar over the roast.
- Cover slow cooker and cook on low for 8 hours or 5-6 hours on the high setting.
- Use tongs and a fork to shred the roast.
- Serving suggestion: serve with mashed potatoes or serve on toasted Kaiser rolls with slices of provolone cheese melted on top of the roast on the sandwich.
