Slow Cooker Mississippi Pot Roast Recipe
This Slow Cooker Mississippi Pot Roast is made with just 3 steps and 10 minutes of prep! Throw it together in your slow cooker and come back to a deliciously tender and flavorful roast a few hours later.
Servings: 6
Calories: 835kcal
Ingredients
- 4 pound chuck roast
- 1 1-ounce packet au ju gravy
- 1 1-ounce packet ranch seasoning
- 4 tablespoons unsalted butter
- 4 peperoncìnì peppers
Instructions
- Place roast inside the slow cooker. Sprinkle au ju and ranch seasonings on top of the roast. Top the roast with butter and pepperoncini.
- Cover and cook on low for 8-10 hours.
- Shred roast with two forks and serve.
Notes
Browning the Roast
If you want to make this roast extra tasty, brown the meat before you add it to your slow cooker. This step is not required (and does add extra time), but it makes it yummier.
When browning the roast, I don't recommend using olive oil as it tends to burn on high heat. Instead, I recommend using vegetable oil or avocado oil with a very hot pan.
Next, you will know your meat is browned when it moves easily in the pan. If it feels like it's sticking, let it brown for a little while longer. It should only take 30-60 seconds to brown on each side when using a hot pan.
Try not to move the meat around when letting it brown. Instead, heat the pan and oil, stick the meat in the pan, and resist the urge to touch it until the underside is nicely browned.
Cutting the Cook Time
The recipe calls for cooking the roast on low for 8-10 hours. However, you can cook your roast on high for 4 hours if you need it done more quickly. You can also leave it in your crock pot for longer if your pot has an automatic switch to keep it warm after it cooks.
Leftovers
Leftovers can be stored in the refrigerator, for up to 3 days.
Nutrition
Serving: 1g | Calories: 835kcal | Carbohydrates: 7g | Protein: 76g | Fat: 57g | Saturated Fat: 24g | Polyunsaturated Fat: 29g | Trans Fat: 3g | Cholesterol: 272mg | Sodium: 1387mg | Fiber: 1g | Sugar: 3g