Slow Cooker Mississippi Pot Roast
This Slow Cooker Mississippi Pot Roast is the easiest and most delicious pot roast you'll ever make! This popular recipe is FULL of flavor!
Servings: 8 servings
Equipment
- Silicone Pot Holder Trivet Mats - Hot Pads Spoon Rest, Multipurpose Trivet for Hot Dishers Heat Resistant Food Grade Silicone Set of 4
Ingredients
- 1 chuck roast 3-4 pounds
- 1 packet dry Ranch dressing mix 1 oz.
- 1 packet dry au jus gravy mix 1 oz.
- 6 tablespoons Challenge butter cut into slices
- 6 - 8 pepperoncini peppers
Instructions
- Place the chuck roast in the slow cooker.
- Sprinkle the dry Ranch dressing and au jus packets evenly over the top of the roast.
- Place the butter and pepperoncini peppers evenly over the top.
- Cover with a lid and cook on LOW heat for 8-10 hours (HIGH heat 4-5 hours) or until the meat shreds easily with two forks.
- Discard any large fatty pieces, if applicable, before serving.
- Serve the shredded meat with juices from the slow cooker, if desired.
Notes
- Serve with mashed potatoes (my personal favorite), rice, or noodles. To keep this recipe a low-carb option, try it over mashed cauliflower or with cauliflower rice!
- If you like, you can add some of the juice from the pepperoncini peppers for extra flavor.
- For an easy all-in-one-meal, you can also add potatoes and carrots to be cooked with the meat.
Nutrition
Calories: 396kcal | Carbohydrates: 2g | Protein: 33g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 140mg | Sodium: 584mg | Potassium: 586mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 310IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 4mg
