Slow Cooker Mississippi Pot (Printer-Friendly)
Tender beef slow-cooked with savory, tangy flavors for an effortless, delicious dinner.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
1 (3 to 4 lb) boneless beef chuck roast, well marbled
02 -
5 to 7 pepperoncini peppers with juice
03 -
1 stick (113 g) unsalted butter, cubed
04 -
1 packet (28 g) au jus gravy mix
05 -
1 packet (28 g) buttermilk ranch dressing mix
# Steps to Prepare:
01 -
Heat 2 to 3 tablespoons vegetable oil in a large skillet over medium-high heat. Brown the chuck roast on all sides for 3 to 4 minutes per side for enhanced flavor.
02 -
Place the chuck roast in the slow cooker. Add pepperoncini peppers with juice, cubed butter, au jus gravy mix, and ranch dressing mix on top. No additional liquid needed.
03 -
Cover and cook on LOW for 8 to 10 hours until the meat is fall-apart tender.
04 -
Transfer the roast to a cutting board and loosely cover with foil. Let rest for 10 minutes to redistribute juices for moistness.
05 -
Use two forks to shred the meat. Return shredded beef to the slow cooker and mix with juices. Let sit for 15 to 20 minutes for flavor absorption.
06 -
Serve warm with mashed potatoes, rice, or as a sandwich filling.
# Extra Cooking Tips:
01 -
Bring the roast to room temperature for 30-45 minutes before cooking for even heat distribution and juicier meat.
02 -
For more gravy, add 1 cup beef broth to the slow cooker and thicken juices post-cooking with cornstarch slurry.
03 -
Use a Dutch oven to sear and slow cook at 300°F for 3 to 4 hours if no slow cooker is available.
04 -
For faster results, use an Instant Pot: sear, add 1/2 cup beef broth, and pressure cook for 60-70 minutes with natural release.