Mississippi Pot Roast

A simple 5-ingredient pot roast recipe made in the slow cooker.

Course Main Course

Cuisine American

Keyword crockpot, pot roast

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Calories 575kcal

Author Emma Chapman

Equipment

slow cooker

Ingredients

2.5 pounds chuck roast
1 tablespoon ranch mix
1 tablespoon au jus gravy mix
2 tablespoons butter
4 pepperonicini peppers

Instructions

In a slow cooker, add the chuck roast. Sprinkle on the ranch mix and gravy mix.
Slice up the butter and place the pieces over the top of the roast.
Then add the peppers and maybe a small splash (like 1 tablespoon) of juice from the pepper jar.
Cook on low for 8 hours, or on high for 4 hours.
Serve hot. This pot roast will be tender enough you can easily shred it with a fork.

Notes

I typically use a 2.5-pound chuck roast for this recipe as this size is easy to find and works well for my family. However, if you want to cook a 3-4 pound roast, you can still use the same cook times as above. Just increase the ranch mix, gravy mix and butter amount as well.

If you have time to cook on low (for 8 hours), this is what I recommend. But the higher heat and shorter cook time will also work well in case you want this for lunch OR maybe forgot to turn the slow cooker on in the morning.

I usually use chuck roast for this recipe, but other cuts of meat of a similar size can work well too.

Nutrition