Classic Mississippi Pot Roast in the Slow Cooker
A chuck roast cooks 8 to 10 hours on LOW with ranch mix, au jus mix, butter and pepperoncini, and is done at 200 to 205°F in the centre.
Classic Mississippi Pot Roast in the Slow Cooker
Course: Main CourseDifficulty: Easy8
servings10
minutes9
hoursA chuck roast cooks 8 to 10 hours on LOW with ranch mix, au jus mix, butter and pepperoncini, and is done at 200 to 205°F in the centre.
Ingredients
3 to 4 lb boneless chuck roast
1 packet (about 1 oz) ranch seasoning mix
1 packet (about 1 oz) au jus gravy mix
1/2 cup (1 stick) unsalted butter, cut into pats
8 to 10 whole pepperoncini peppers
2 tbsp pepperoncini brine from the jar
1/2 tsp black pepper
Cooked mashed potatoes, rice or egg noodles, to serve
Extra pepperoncini, to garnish
1/4 cup water, only if the pot looks dry
Directions
- Pat the chuck roast dry and set it in the bottom of a 6-quart slow cooker.
- Sprinkle the ranch mix and the au jus mix evenly over the top of the roast.
- Add the black pepper.
- Lay the butter pats over the roast.
- Tuck the pepperoncini around the sides and pour the brine around the meat, not over it.
- Cover and cook on LOW for 8 to 10 hours without lifting the lid.
- In the last hour, push a thermometer into the thickest part. The roast is done at 200 to 205°F.
- Shred the beef in the pot with two forks and stir it through the juices.
- Let it sit 10 minutes with the lid on so it takes up the sauce.
- Serve over mash, rice or noodles with extra pepperoncini.
Notes
- The packets are salty, so use unsalted butter. Do not add broth, because the pot loses almost nothing to evaporation. Leftovers keep 3 to 4 days.
Why no broth
The pot loses almost nothing to evaporation, and the roast makes its own juices. Adding broth would dilute the sauce.
The packets are salty, so unsalted butter keeps the dish balanced.
Classic Mississippi Pot Roast: swaps and mistakes
Rice, mash or egg noodles all work underneath. A rump roast can replace chuck, though it is leaner. Do not open the lid often, because each peek loses heat.
Pour the brine around the meat, not over it, so the rub stays put.
Serving and keeping
Mashed potatoes and green beans fit the plate. Leftovers keep in the juices. Reheat slowly so the beef stays tender, and spoon extra juices over each portion.
One mistake to skip
Pouring the brine over the meat, which washes the rub off. Pour it around the sides. Also resist adding broth. The pot loses almost nothing to evaporation, so the roast makes plenty of juice by itself.
This is a hands-off pot, so plan the sides while it cooks. A green vegetable on the side cuts the richness.
Classic Mississippi Pot Roast in the Slow Cooker at a glance
- Prep time: 10 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 10, led by to 4 lb boneless chuck roast, packet (about 1 oz) ranch seasoning mix, packet (about 1 oz) au jus gravy mix, (1 stick) unsalted butter
Tips for Classic Mississippi Pot Roast in the Slow Cooker
The packets are salty, so use unsalted butter. Do not add broth, because the pot loses almost nothing to evaporation. Leftovers keep 3 to 4 days.
Classic Mississippi Pot Roast in the Slow Cooker FAQ
How long does Classic Mississippi Pot Roast in the Slow Cooker take?
Classic Mississippi Pot Roast in the Slow Cooker takes 9 hours of cooking after 10 minutes of prep.
How many people does Classic Mississippi Pot Roast in the Slow Cooker serve?
This recipe makes 8 servings.
What do I need to make Classic Mississippi Pot Roast in the Slow Cooker?
10 ingredients, led by to 4 lb boneless chuck roast, packet (about 1 oz) ranch seasoning mix, packet (about 1 oz) au jus gravy mix, (1 stick) unsalted butter. Amounts are in the recipe card above.
