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–+ servings
The roast has been pulled apart and returned to the crockpot in this top down photo. The meat is resting in it's juices, almost ready to serve.
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Slow Cooker Mississippi Pot Roast

A shockingly simple list of ingredients is transformed with slow heat into the show-stopping Mississippi Pot Roast.
Prep Time5 minutes
Cook Time8 hours
Total Time8 hours 5 minutes
Course: Main Course
Cuisine: American
Servings: 8
Author: Mary Younkin

Ingredients

  • 3-4 pounds chuck roast
  • 6-8 whole pepperoncini (This is about half of a 12-ounce jar.)
  • approximately half the liquid from the jar of pepperoncini
  • ¼ cup butter cut into 1-inch pieces
  • .1 ounce au jus gravy mix (1 packet)
  • .4 ounces buttermilk ranch dressing mix (1 packet)
  • 1 teaspoon freshly ground black pepper adjust to taste

Instructions

  • Combine the chuck roast, pepperoncini, juice from the jar of pepperoncini, butter, au jus gravy mix, ranch mix, and black pepper in the slow cooker.
  • Cover and cook on low until the roast is fork-tender, about 8 hours. When the meat can be easily pulled apart, turn the crock-pot off and pull the meat into bite-sized pieces. Let the meat rest in the juices until ready to serve.

Nutrition

Calories: 370kcal | Carbohydrates: 3g | Protein: 33g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 610mg | Potassium: 595mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 235IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 4mg