Slow Cooker Mississippi Pot Roast

Name: Slow Cooker Mississippi Pot Roast
Total time: 485 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 3 -4 pounds chuck roast; 6 -8 whole pepperoncini ((This is about half of a 12-ounce jar.)); approximately half the liquid from the jar of pepperoncini; ¼ cup butter (cut into 1-inch pieces); .1 ounce au jus gravy mix ((1 packet)); .4 ounces buttermilk ranch dressing mix ((1 packet)); 1 teaspoon freshly ground black pepper (adjust to taste)

A shockingly simple list of ingredients is transformed with slow heat into the show-stopping Mississippi Pot Roast.

⏱️ 485 min 🔪 Prep: 5 min 🔥 Cook: 480 min 📊 Hard 👁️ 21 views

👨‍🍳 Start Cooking

Foto: Barefeet In The Kitchen

Ingredients

8 servings

3 -4 pounds chuck roast
6 -8 whole pepperoncini ((This is about half of a 12-ounce jar.))
approximately half the liquid from the jar of pepperoncini
¼ cup butter (cut into 1-inch pieces)
.1 ounce au jus gravy mix ((1 packet))
.4 ounces buttermilk ranch dressing mix ((1 packet))
1 teaspoon freshly ground black pepper (adjust to taste)

Steps

Combine the chuck roast, pepperoncini, juice from the jar of pepperoncini, butter, au jus gravy mix, ranch mix, and black pepper in the slow cooker.
Cover and cook on low until the roast is fork-tender, about 8 hours. When the meat can be easily pulled apart, turn the crock-pot off and pull the meat into bite-sized pieces. Let the meat rest in the juices until ready to serve.