Pot roast is a pretty easy dish to love. A cut of inexpensive beef is slowly braised in flavorful liquid until it’s melt-in-your-mouth tender, then served alongside potatoes, pasta, or crusty bread for sopping up all the rich gravy. We love it so much that we rarely riff on it, but we’ll make an exception for this Mississippi pot roast. It’s a five-ingredient slow cooker version that tastes nothing like the classic, but trust us when we say you’ll fall in love with it all the same.
Slow Cooker Mississippi Pot Roast
We initially discovered Mississippi pot roast on Reddit, where it’s amassed somewhat of a cult following. It involves a seemingly strange combination of seasoning packets, butter, and pepperoncini peppers, which transform into a spicy, tangy sauce as they cook. This certainly isn’t your grandmother’s pot roast, but it’s much, much easier — and it just may become your new favorite.
Serves6 to 8
Prep time: 15 minutes
Cooking time: 5 hours to 8 hours
Ingredients
- 1 (3 to 4-pound) boneless beef chuck roast
- 1 (1-ounce) packet
ranch salad dressing & seasoning mix
- 1 (1-ounce) packet
au jus gravy mix (or 2 (.6-ounce) packets)
- 8 tablespoons
(1 stick) unsalted butter
- 1 (12-ounce) jar
pepperoncini peppers
Options for serving: mashed potatoes, mashed cauliflower, sandwich rolls, and provolone cheese
Equipment
6-quart or larger slow cooker
Cutting board
Tongs
Small strainer
Instructions
Add the chuck roast to a slow cooker. Place a 3- to 4-pound boneless beef chuck roast in a 6-quart or larger slow cooker.
Add the seasoning packets. Sprinkle the chuck roast with 1 packet ranch salad dressing and seasoning mix and 1 (1-ounce) packet au jus gravy mix.
Add the butter, pepperoncini, and brine. Cut 1 stick butter into cubes and place on top of the roast. Pour 1/2 cup brine from a jar of pepperoncini peppers and pour this over the roast. Add 10 to 12 pepperoncini peppers.
Cover and cook on LOW for 8 hours. Cover and cook until the beef is very tender, about 8 hours on the LOW setting, or 5 to 6 hours on the HIGH setting.
Use tongs to shred the roast and serve. Shred the roast into bite-sized pieces with tongs. Serve the pot roast over mashed potatoes or pile onto rolls and top with provolone cheese.
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