Crockpot Mississippi Pot Roast
A flavorful, tender beef pot roast cooked in a zesty ranch and au jus mix, perfect for meal prepping and family dinners.
Ingredients
Main Ingredients
- 3 pounds Beef Chuck Roast Juicy and full of flavor, perfect for slow cooking.
- 1 packet Ranch Dressing Mix Adds a creamy, tangy element.
- 1 packet Au Jus Gravy Mix Enhances the umami flavor.
- 1 cup Water The base to create a savory broth.
- 5 pieces Pepperoncini Peppers Provides tangy heat.
Seasoning
- to taste Salt Essential for seasoning.
- to taste Pepper Essential for seasoning.
Instructions
Preparation
- Trim excess fat from the beef chuck roast.
- Season the roast generously with salt and pepper.
- Gather ranch dressing mix and au jus gravy mix.
- Prepare your crockpot by ensuring it’s clean and set on low heat.
- Grab your pepperoncini peppers.
Cooking
- Place the seasoned beef in the crockpot.
- Sprinkle ranch dressing mix and au jus gravy mix over the roast.
- Pour water around the roast.
- Add pepperoncini peppers on top.
- Cover and cook on low for 8 hours or high for 4 hours.
Serving
- Remove the roast from the crockpot and let it rest.
- Shred the beef using two forks.
- Serve the shredded beef warm, drizzled with cooking liquid.
- Consider serving with veggies or greens.
Notes
For richer flavor, consider searing the roast before slow cooking. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.