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Mississippi Pot Roast

Print Recipe
Fork-tender beef with tangy pepperoncini, sliced onion, and plenty of savory juices to spoon over mashed or roasted potatoes.
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings 6 servings

Equipment

  • 6-quart slow cooker

Ingredients

  • 3–4 pounds boneless beef chuck roast
  • 1 packet ranch seasoning about 1 ounce
  • 1 packet brown gravy mix about 0.87 ounce
  • 6 pepperoncini peppers
  • 1/4 cup pepperoncini brine
  • 4 tablespoons unsalted butter
  • Mashed or separately roasted potatoes for serving
  • 1/2 medium yellow onion thinly sliced

Instructions

  • Spread the sliced onion in the bottom of the slow cooker and place the roast on top. Sprinkle the ranch seasoning and gravy mix over it, then add the peppers, brine, and butter.
  • Cover and cook on low for 8–10 hours, until the beef pulls apart easily with a fork. If it still resists, give it more time.
  • Lift out the roast and remove any large pieces of fat. Skim excess fat from the cooking juices, then return the shredded beef to the pot.
  • Serve the meat, onions, and juices with mashed potatoes or potatoes roasted separately until golden. Taste before adding salt; the seasoning packets bring plenty of their own.

Notes

Serves 6–8. Cook on low for 8–10 hours, until fork-tender. Card times use the upper estimate. Start with thawed meat.