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

Cook Time 8 10

Total Time 8 15

Servings

Calories 413kcal

Author Based on a recipe from Roux B Doo

Equipment

Ingredients

3 pound beef chuck roast
1 tablespoon Cajun seasoning I used our homemade seasoning
1 packet au jus gravy mix
1 packet Hidden Valley Original Ranch Seasoning and Salad Dressing Mix
1 stick unsalted butter
8 peperoncini whole

Instructions

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 for 15 minutes to reheat.

Notes

Serve over mashed potatoes, mashed cauliflower, bread, on sandwiches, you name it!

Nutrition