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Easy Mississippi Pot Roast Crockpot Recipe

Easy Mississippi Pot Roast Crockpot Recipe
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Experience the ultimate comfort food with this slow-cooked Mississippi Pot Roast. This dish transforms an affordable beef chuck roast into an incredibly tender, melt-in-your-mouth meal by braising it with a unique blend of tangy pepperoncini peppers, savory ranch seasoning, and rich brown gravy. Perfect for busy weeknights, this hands-off recipe fills your home with an inviting aroma and delivers a deep, complex flavor profile that ensures every bite is as satisfying as the last.

Ingredients

Scale

4 pound beef chuck roast
2 tbsp olive oil
2 sweet onions, sliced 1-inch thick
4 cloves garlic, minced
1 ounce packet ranch dressing mix
0.87 ounce packet brown gravy mix
1 cup sliced pepperoncini peppers with juice
1 stick unsalted butter
1 1/2 cups beef broth

Instructions

Heat a cast iron skillet over medium-high heat with olive oil and sear the roast on all sides until deep brown.
Place sliced onions and minced garlic at the bottom of the slow cooker.
Place the seared chuck roast on top of the onions.
In a small bowl, combine the ranch dressing mix and brown gravy mix, then sprinkle evenly over the roast.
Pour the beef broth and the pepperoncini peppers with some juice around the sides of the roast.
Place the stick of butter on top of the roast.
Cover and cook on low for 7 to 8 hours until the beef is fork-tender.
Shred the meat with two forks and stir into the cooking juices before serving.

Notes

Ensure you sear the meat well to develop the crust, as this adds depth to the final gravy. Use a low-sodium beef broth to control the final saltiness, as the seasoning packets contain significant sodium. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://paulakitchen.com/mississippi-pot-roast-crockpot-recipe/