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A black plate with mashed potatoes and shredded Mississippi Pot Roast overtop.
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Mississippi Pot Roast

My favorite Sunday meal, bonus points because it's made in the slow cooker, it takes 5 minutes to prep, and it tastes INCREDIBLE!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours
Total Time 6 hours 5 minutes
Servings 8 servings
Calories 462kcal

Equipment

Ingredients

  • 1 3 lb chuck roast
  • 1/2 cup water
  • 1 oz packet dry ranch seasoning
  • 1 oz packet au juice
  • 5-6 pepperoncini peppers
  • 6 tablespoons unsalted butter sliced into 6 slices

Instructions

  •  To a large slow cooker add the water. Place the chuck roast in the water then sprinkle the dry ranch seasoning and dry au juice seasoning over the roast. Add the pepperoncini to the slow cooker.
  • Lastly, place the butter slices over the meat.
  • Cover and cook on low for 8-9 hours. 
  • Remove lid and shred the meat. Serve over mashed potatoes if desired.

Notes

Store leftovers in an airtight container in the fridge for 4-5 days. 
Do not add extra salt -- there is salt in the seasoning packets you'll use that will be enough for the meat. 
Do not cook on high. Cook on low — this will give you the best results. 

Nutrition

Calories: 462kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 269mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 5.2mg | Calcium: 3mg