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Mississippi pot roast in a slow cooker

Crock Pot Mississippi Pot Roast

Kelly
Perfectly tender and juicy, The New York Times calls this Mississippi Pot Roast “The Roast that Owns the Internet.”
5 from 1 vote
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 435 kcal

Ingredients
  

  • 3 lb chuck roast (1.4kg)
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix or dry onion soup mix
  • 1 stick butter 4oz, 113g
  • 8 pepperoncini peppers

Instructions
 

  • Heat a large skillet on high heat until very hot. If the pan isn’t hot enough the roast will stew instead of brown.
  • Dry roast with paper towels and sprinkle with pepper.
  • Add oil to hot skillet.
  • Add roast to skillet and allow to brown without flipping, about 2-3 minutes.
  • Flip to other side and brown for another 2-3 minutes. If your roast is taller instead of flatter, brown on all sides.
  • Transfer meat to slow cooker.
  • Sprinkle packets of dry ranch dressing and au jus or onion soup mixes over pot roast.
  • Top with a stick of butter then place peppers on and around roast.
  • Cover and cook on low for 8 hours.
  • Shred meat with 2 forks and serve.

Notes

  • I highly recommend searching for the au jus packet as the flavor is much more what we are going for here.

Nutrition

Calories: 435kcalCarbohydrates: 6gProtein: 33gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 148mgSodium: 894mgPotassium: 630mgFiber: 1gSugar: 0.4gVitamin A: 410IUVitamin C: 8mgCalcium: 41mgIron: 4mg
Keyword crock pot roast, mississippi roast
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