Five ingredients, zero fuss, and the most tender, flavor-packed pot roast you’ll ever make. This slow cooker Mississippi pot roast earned its legendary status for a reason — tangy pepperoncini, savory ranch and au jus seasonings, and butter melt into a rich, shreddable roast that falls apart at the touch of a fork.
Why You’ll Love This Recipe
- Just 5 ingredients and 5 minutes of prep.
- Melt-in-your-mouth tender every single time.
- Amazing piled on rolls, over mashed potatoes, or with rice.
Ingredients
Serves 8.
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- 1 (3 to 4 lb) beef chuck roast
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix
- ½ cup (1 stick) unsalted butter
- 6–8 whole pepperoncini peppers, plus ¼ cup of their juice
Instructions
- Place the chuck roast in the slow cooker.
- Sprinkle the ranch seasoning and au jus mix evenly over the roast.
- Place the butter on top of the roast, arrange the pepperoncini around it, and pour in the pepperoncini juice.
- Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the roast shreds easily with a fork.
- Shred the beef right in the slow cooker and stir it through the rich cooking juices.
- Serve piled over mashed potatoes, on toasted rolls, or with the juices spooned over rice.
