Slow Cooker Mississippi Pot Roast
This five Ingredient pot roast is the perfect comfort meal for fall or winter!
Servings: 8 servings
Equipment
- 1 6-quart slow cooker
- knife
- cutting board
- 2 forks
Ingredients
- 3-4 pounds chuck roast boneless, trimmed of excess fat
- 1 packet au jus mix
- 1 packet ranch seasoning mix
- ¼ cup unsalted butter cubed
- 8-10 whole pepperoncini peppers
- ¼ cup pepperoncini pepper juice optional
Instructions
- Prepare your chuck roast by trimming off any excess pieces of fat, then place into the bottom of the slow cooker.
- Sprinkle the au jus and ranch seasonings over the top of the roast.
- Add the cubed butter and pepperoncini on top of and around the roast.
- Pour in the pepperoncini juice (optional).
- Cover and cook on low for 8 hours, OR on high for 4-5 hours.
- Check that the roast has reached 165 degrees, then shred using two forks and serve.
Notes
Leftovers can be refrigerated for 2-3 days, or frozen for up to three months.