Crockpot Mississippi Pot Roast
Crockpot Mississippi Pot Roast is absolute comfort food! Serve this tangy pot roast with potatoes or egg noodles for a meal the whole family will love.
Servings 8
Ingredients
- 3 to 4 pounds beef chuck roast
- 2 tablespoons canola or olive oil
- 4 tablespoons butter
- 1 (1-ounce) packet ranch seasoning mix or 3 tablespoons homemade ranch seasoning
- 1 (1-ounce) packet au jus seasoning mix
- 1 (16-ounce jar) whole pepperoncini peppers stems removed and brine reserved
- 2 cups beef stock
- Salt & pepper to taste
Instructions
- Pat meat dry with paper towel and season all sides liberally with salt and pepper.3 to 4 pounds beef chuck roast, Salt & pepper
- Heat a large pan or dutch oven over medium high heat for 5 minutes. Add oil to the pan, allowing it to heat for 1-2 minutes before carefully adding the meat to the pan. Sear each side and edge of the meat until golden brown, about 3-5 minutes per side.2 tablespoons canola or olive oil
- Turn a 6-quart slow cooker on low and add butter. Once butter has melted, and half of the ranch seasoning and half of the au jus seasoning to crockpot once butter has melted and let the seasonings bloom for 2-3 minutes.4 tablespoons butter, 1 (1-ounce) packet ranch seasoning mix, 1 (1-ounce) packet au jus seasoning mix
- Add the roast to the slow cooker and sprinkle with the remaining seasonings.
- Add half of the pepperoncinis and about ¼ cup of the pepper brine over the meat. Cover and cook on low for 8 hours.1 (16-ounce jar) whole pepperoncini peppers
- After 8 hours, transfer the meat to a large bowl and shred.
- Meanwhile, strain the liquid from the crock into a medium sauce pot, returning any solids to the slow cooker along with the shredded meat. Slice the remaining pepperoncinis and add to the meat.
- Add the beef stock to the sauce pot. Add as much of the remaining pepper brine as you’d like, to taste. Simmer over medium-high heat until the liquid has reduced and thickened into a thin gravy.2 cups beef stock
- Serve Mississippi pot roast over mashed potatoes or buttered egg noodles with gravy.
Notes
If you want to skip making the gravy, simply add the meat and sliced pepperoncinis back into the slow cooker with the cooking liquid after shredding.
If you prefer your food a bit milder, simply use a bit less of the pepper brine when cooking the roast or cut back on how many of the sliced peppers you add at the end.
