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Crockpot Mississippi Pot Roast

A simple, comforting dish combining beef with zesty ranch dressing and au jus gravy, cooked to perfection in a slow cooker.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds chuck roast Choose a well-marbled roast for best flavor.
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix
  • 1 cup pepperoncini peppers Jarred or pickled.
  • 1/2 cup unsalted butter Adds richness to the dish.
  • to taste Salt and pepper Adjust as needed.

Method
 

Preparation
  1. Place the chuck roast in the slow cooker.
  2. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
  3. Add the pepperoncini peppers and pour the juice from the jar over the meat.
  4. Place the unsalted butter on top of the roast.
Cooking
  1. Cook on low for 8 hours or until the meat is tender and easily shreds with a fork.
  2. Serve with the juices from the pot.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. To prepare ahead, season the meat the night before or combine seasoning mixes in advance.