The Ultimate 5-Ingredient Slow Cooker Mississippi Pot Roast
This recipe delivers tender, fall-apart beef using just five simple ingredients in your slow cooker. It is the definition of an easy Crockpot dinner that tastes like you spent hours cooking.
- Prep Time: 5 min
- Cook Time: 8 hours
- Total Time: 8 hours 5 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 3–4 lb beef chuck roast
- 1 packet dry ranch seasoning mix
- 1 packet dry au jus gravy mix
- 1 stick (8 tablespoons) unsalted butter, cut into pieces
- 1/2 cup pepperoncini peppers, plus 2 tablespoons of the juice
Instructions
- Place the beef chuck roast into the basin of your slow cooker.
- Sprinkle the dry ranch seasoning mix and the dry au jus gravy mix evenly over the top of the roast.
- Arrange the pepperoncini peppers around the roast. Pour the pepperoncini juice over everything.
- Place the pieces of butter evenly over the top of the roast.
- Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
- Remove the roast from the slow cooker and shred the meat using two forks. Discard any large pieces of fat.
- Return the shredded beef to the slow cooker and stir it into the cooking liquid until the meat is coated.
- Serve the Mississippi Pot Roast hot over mashed potatoes or on buns for sandwiches.
Notes
- For a richer gravy, remove the cooked liquid from the slow cooker and simmer it on the stovetop. Thicken with a cornstarch slurry if desired.
- This recipe is naturally low carb and fits well into Keto Pot Roast Options.
- If you prefer a spicier flavor, substitute the pepperoncini peppers with sliced jalapeños.
Nutrition
- Serving Size: 6 oz cooked meat
- Calories: 450
- Sugar: 2
- Sodium: 750
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 4
- Fiber: 1
- Protein: 50
- Cholesterol: 150