Easy Crock Pot Mississippi Roast
Tender, juicy Mississippi Roast slow-cooked with ranch, au jus, and pepperoncinis. A no-fuss comfort food favorite your family will love!
Ingredients
- 2 –3 lb chuck roast – This cut is perfect for slow cooking thanks to its marbling. It becomes fork-tender after hours in the Crock Pot.
- 2 tbsp ranch seasoning mix 1 packet – Adds herby, tangy depth. You can use store-bought or homemade ranch mix.
- 2 tbsp au jus gravy mix 1 packet – Enhances beefy richness with savory umami flavor.
- ½ cup pepperoncini juice from the jar – Adds tanginess and just a hint of spice.
- 8 –10 whole pepperoncinis – Mild peppers that infuse flavor without overpowering heat.
- ¼ cup butter cubed – Brings richness and helps meld the flavors together.
Instructions
- Step 1: Prepare the Roast
- Place the chuck roast in the bottom of your slow cooker. No need to sear it (though you can if you want extra flavor).
- Step 2: Season the Meat
- Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the top.
- Step 3: Add Pepperoncini
- Pour the pepperoncini juice over the roast, then scatter whole pepperoncinis around it.
- Step 4: Butter on Top
- Place cubed butter directly on the roast.
- Step 5: Slow Cook
- Cover with the lid and cook on LOW for 8 hours, or until the beef is fork-tender.
- Step 6: Shred & Serve
- Use two forks to shred the beef in the Crock Pot, mixing it into the flavorful juices. Serve hot.