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Slow Cooker Mississippi Pot Roast
Six ingredients and eight hours and you’ll be enjoying an absolutely flavor-packed fall-apart roast. Do not be tempted to add beef broth or any other liquid to this slow cooker Mississippi pot roast. It will make it’s own gravy just fine by itself.
Course Main
Cuisine American
Keyword crockpot, pot roast, slow cooker, southern
Prep Time 5 minutes minutes
Cook Time 8 hours hours 10 minutes minutes
Total Time 8 hours hours 15 minutes minutes
Servings 8
Calories 413 kcal
Heat a large skillet or Dutch oven over medium-high heat.
Season the roast with the Cajun seasoning and add to the skillet. Brown on all sides, then transfer to a crockpot set on low.
Sprinkle the top of the roast with the au jus and ranch dressing seasoning mixes.
Place the stick of butter on top of the roast.
Add the pepperoncinis to the crockpot and cover.
Cook on low for 8 hours. Remove roast (be careful, it'll want to fall apart on you!) and chop or shred as desired.
Return meat to the crockpot then serve over mashed potatoes, mashed cauliflower, bread, on sandwiches, you name it!
Calories: 413 kcal | Carbohydrates: 1 g | Protein: 33 g | Fat: 31 g | Saturated Fat: 16 g | Trans Fat: 2 g | Cholesterol: 148 mg | Sodium: 141 mg | Potassium: 614 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 840 IU | Vitamin C: 8 mg | Calcium: 36 mg | Iron: 4 mg