Mississippi Pot Roast

This slow cooker Mississippi pot roast recipe is easy to make and yields the most hearty beef dinner with very little prep. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 3

Total Time 3 5

Servings servings

Calories 405kcal

Author Arman Liew

Ingredients

4 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 cup beef broth
15 pepperoncini peppers
6 tablespoons pepperoncini juice liquid the pepperoncini is in
1 ounce ranch seasoning 1 package
1 ounce brown gravy mix 1 package
3 1/2 ounces butter

Instructions

Generously season the meat with salt and pepper from all sides.
Heat the oil in the skillet until smoking hot. Sear the meat from all sides until brown.
Pour the beef broth and pepperoncini juice into the slow cooker. Add beef to the pot, followed by peppers, ranch seasoning, gravy, and butter.
Cook on low heat for 8-9 hours or high for 3-4 hours.
Shred the meat with two forks before serving.

Video

Notes

TO STORE: After it cools, store the leftover pot roast in an airtight container in the fridge for 3-4 days.

TO FREEZE: Transfer the cooled leftovers to a freezer bag and freeze for up to 3 months. Let the leftovers thaw in the fridge before reheating.

TO REHEAT: Reheat the leftover pot roast in the microwave for a few minutes or gently simmer it in a saucepan over medium heat until warmed.

Nutrition