Easy Slow Cooker Mississippi Pot Roast
Ingredients
The roast
-
3-4
pounds
chuck roast
-
1
tablespoon
vegetable oil
-
¼
cup
water
The flavorings
-
8-10
pieces
pepperoncini
-
½
cup
pepperoncini juice
-
¼
cup
butter
-
1
ounce
ranch dressing mix
-
1
ounce
au jus gravy mix
Instructions
- Optionally sear the roast in a hot dutch oven with vegetable oil until browned.
- Transfer the roast to the slow cooker and deglaze the dutch oven with water, pouring it over the roast.
- Add the pepperoncini, pepperoncini juice, butter, ranch dressing mix, and au jus gravy mix to the slow cooker.
- Cover and cook on low for 6-8 hours until the meat is tender.
- Shred the roast with forks and remove large pieces of fat.
- Serve the shredded meat over mashed potatoes.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
548
Total fat
30g
Total carbohydrates
10g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
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