Five-Ingredient Mississippi Pot Roast
Chuck, ranch mix, au jus mix, butter and pepperoncini, cooked 8 to 10 hours on LOW. Five ingredients, each with one job.
Five-Ingredient Mississippi Pot Roast
Course: Main CourseDifficulty: Easy8
servings5
minutes9
hoursChuck, ranch mix, au jus mix, butter and pepperoncini, cooked 8 to 10 hours on LOW. Five ingredients, each with one job.
Ingredients
3 to 4 lb chuck roast
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup butter
8 to 10 pepperoncini plus 2 tbsp brine
1/2 tsp black pepper
1/4 cup water, optional
Pinch of garlic powder, optional
Cooked rice, to serve
Chopped parsley, to garnish
Directions
- Set the chuck roast in a 6-quart slow cooker.
- Open both packets and shake them over the meat so it is evenly coated.
- Add the butter on top.
- Scatter in the pepperoncini and pour the brine around the sides.
- Add the black pepper and, if you like, the garlic powder.
- Cover and cook on LOW for 8 to 10 hours.
- Check that the centre reads 200 to 205°F before you lift the lid for good.
- Shred the beef with two forks directly in the pot.
- Stir in the juices and let it rest for 10 minutes.
- Serve over rice, topped with parsley and extra pepperoncini.
Notes
- Each ingredient has a job, so do not swap salted butter in without cutting the brine. The roast keeps 3 to 4 days in the fridge in its juices.
Why five ingredients are enough
Each one has a job. The ranch gives herbs, the au jus gives deep depth, the butter adds richness, and the pepperoncini bring tang.
Chuck has plenty of collagen, which melts into the juices.
Five-Ingredient Mississippi Pot Roast: swaps
Unsalted butter is the best choice, because the packets and brine already carry salt. Skip salted butter unless you cut the brine.
A bit of water helps only if your slow cooker runs dry.
Serving and keeping
Cooked rice soaks up the juices. The roast keeps well in the refrigerator in its juices. Reheat gently, adding a splash of the juices to keep it moist.
One mistake with this roast
Swapping in salted butter without cutting the brine. The packets are already salty, and the pepperoncini brine adds more. Check the center temperature before you lift the lid for good, since the roast is not done until it reads 200 to 205°F.
A handful of green beans or a crisp salad balances the richness well.
Five-Ingredient Mississippi Pot Roast at a glance
- Prep time: 5 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 10, led by to 4 lb chuck roast, packet ranch seasoning mix, packet au jus gravy mix, butter
Tips for Five-Ingredient Mississippi Pot Roast
Each ingredient has a job, so do not swap salted butter in without cutting the brine. The roast keeps 3 to 4 days in the fridge in its juices.
Five-Ingredient Mississippi Pot Roast FAQ
How long does Five-Ingredient Mississippi Pot Roast take?
Five-Ingredient Mississippi Pot Roast takes 9 hours of cooking after 5 minutes of prep.
How many people does Five-Ingredient Mississippi Pot Roast serve?
This recipe makes 8 servings.
What do I need to make Five-Ingredient Mississippi Pot Roast?
10 ingredients, led by to 4 lb chuck roast, packet ranch seasoning mix, packet au jus gravy mix, butter. Amounts are in the recipe card above.
Part of: 6 Mississippi Pot Roast Recipes That Shred
