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Crockpot Mississippi Pot Roast

A flavorful and tender pot roast cooked low and slow in a crockpot, featuring ranch seasoning, au jus gravy, and pepperoncini peppers.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3-4 pounds chuck roast
  • 1 packet ranch seasoning mix
  • 1 packet au jus gravy mix
  • 1/2 cup unsalted butter
  • 1/2 cup pepperoncini peppers (including the juice)
  • to taste Salt and pepper

Method
 

Preparation
  1. Place the chuck roast in the crockpot.
  2. Sprinkle the ranch seasoning and au jus gravy mix evenly over the roast.
  3. Place the butter on top of the roast to melt and add richness.
  4. Pour the pepperoncini peppers and their juice over the entire mixture.
  5. Cover the crockpot and cook on low for 8 hours or on high for 4 hours until the roast is fork-tender.
  6. Once the cooking time is complete, shred the meat using two forks and spoon the juices over the top before serving.

Notes

Store leftover meat in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it wrapped tightly to prevent freezer burn. Searing the roast before cooking is optional but enhances flavor.