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The Easiest 5-Ingredient Melt-in-Your-Mouth Mississippi Pot Roast

A mound of tender, shredded Mississippi pot roast topped with sliced pickled jalapeños and parsley.
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Welcome! You will make incredibly tender beef using just five simple ingredients in your slow cooker. This Mississippi Pot Roast recipe delivers maximum flavor with minimal effort, making it a perfect comfort food classic for any weeknight dinner.

Ingredients

Scale
  • 3 to 4 lb beef chuck roast
  • 1 packet dry ranch seasoning mix
  • 1 packet dry au jus gravy mix
  • 1 (10 oz) jar pepperoncini peppers, with juice
  • 1 stick (8 tablespoons) unsalted butter, cut into pats

Instructions

  1. Place the chuck roast in the bottom of your slow cooker.
  2. Sprinkle the dry ranch seasoning mix and the dry au jus gravy mix evenly over the top of the roast.
  3. Pour the pepperoncini peppers and about 1/2 cup of the pepperoncini juice over the roast. Do not drain the juice.
  4. Arrange the pats of butter evenly over the top of the roast.
  5. Cover the slow cooker and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the beef is fall-apart tender.
  6. Remove the roast from the slow cooker and shred the beef using two forks. Discard any large pieces of fat.
  7. Return the shredded beef to the slow cooker and stir it into the cooking liquid until it is coated.
  8. Serve the shredded beef hot, often over mashed potatoes or on sandwich rolls.

Notes

  • For extra flavor, use a roast that is well-marbled.
  • If you prefer a thicker sauce, remove the roast and mix 2 tablespoons of cornstarch with 1/4 cup of cold water. Stir this slurry into the liquid in the slow cooker and cook on HIGH for 15 minutes until thickened.
  • This recipe is excellent served with creamy garlic cheddar mashed potatoes.

Nutrition

Find it online: https://frostedfancies.com/mississippi-pot-roast-recipe-easy-tender/