Cozy Crockpot Mississippi Pot Roast Recipe Easy Tangy Pepperoncini Meal
A comforting and easy slow cooker Mississippi pot roast featuring tender chuck roast infused with tangy pepperoncini peppers and buttery ranch seasoning. Perfect for busy nights and cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 8 hours (low) or 4-5 hours (high)
- Total Time: 8 hours 10 minutes (low) or 4 hours 15 minutes (high)
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 3 to 4 pounds chuck roast
- 1/2 cup unsalted butter (115 grams)
- 1 packet ranch seasoning mix (about 1 ounce / 28 grams)
- 1 packet au jus gravy mix (about 1 ounce / 28 grams)
- 1 jar pepperoncini peppers (about 7 ounces / 198 grams)
- 1/4 cup pepperoncini juice (about 60 ml)
- 3 to 4 garlic cloves, minced (optional)
- Salt and black pepper to taste
Instructions
- Trim and season the chuck roast: Pat the roast dry with paper towels to ensure better browning (optional but recommended). Season lightly with salt and pepper. This step takes about 5 minutes.
- Layer the slow cooker: Place the roast in the bottom of the crockpot. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the top of the roast for full flavor coverage.
- Add butter and pepperoncini: Slice the unsalted butter into pats and arrange them on top of the roast. Then pour the entire jar of pepperoncini peppers along with about 1/4 cup (60 ml) of the juice over the roast. If using garlic, sprinkle the minced cloves evenly now.
- Set the slow cooker: Cover and cook on low for 8 hours or on high for about 4 to 5 hours. The low setting is best for tender, juicy meat. Avoid opening the lid during cooking to keep the temperature consistent.
- Check for doneness: After cooking, test the roast with a fork; it should shred easily. If it resists, cook for another 30 to 60 minutes on low.
- Shred the meat: Remove the roast carefully and shred using two forks. Return the shredded meat to the crockpot and stir to coat in the flavorful sauce.
- Serve and enjoy: Spoon the tender meat with some of the pepperoncini peppers and sauce over mashed potatoes, rice, or roasted vegetables for a complete meal.
- Optional: If the sauce seems too thin, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook on high for 15 minutes until thickened.
Notes
Browning the roast before slow cooking adds extra flavor and helps seal in juices but is optional. Use pepperoncini juice to tenderize the meat and add tang. Avoid opening the lid during cooking to maintain temperature. Let the roast rest for 10 minutes before shredding to keep it moist. For thicker sauce, add a cornstarch slurry and cook on high for 15 minutes. Can be adapted for Instant Pot (60-75 minutes high pressure with natural release).
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 350400
- Sugar: 2
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 46
- Fiber: 12
- Protein: 35
Keywords: Mississippi pot roast, crockpot recipe, slow cooker, pepperoncini, easy dinner, comfort food, tangy pot roast