Shocking 1 Mississippi Pot Roast Magic
You will love this easy, flavorful Mississippi Pot Roast made right in your slow cooker. It is a comforting, crowd-pleasing meal perfect for a busy weeknight or a gathering. Let your slow cooker do the work!
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6-8 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 3-4 pound beef chuck roast
- 1 packet dry onion soup mix
- 1 packet dry ranch dressing mix
- 1 (10.5 ounce) can cream of mushroom soup
- 1/2 cup beef broth
- 1/2 cup pepperoncini peppers (plus a little juice for extra tang)
- 1 stick (8 tablespoons) unsalted butter, cut into pats
Instructions
- Place the beef roast in the bottom of your slow cooker.
- Sprinkle the dry onion soup mix and the dry ranch dressing mix evenly over the top of the roast.
- In a separate bowl, whisk together the cream of mushroom soup and the beef broth until smooth. Pour this mixture over the roast.
- Arrange the pepperoncini peppers around the roast.
- Place the pats of butter evenly over everything.
- Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the meat is fork-tender.
- Shred the meat with two forks directly in the slow cooker juices. Serve hot over mashed potatoes, egg noodles, or with crusty bread.
Notes
- For an even richer flavor, you can use a mix of pepperoncini juice and beef broth for the liquid base.
- If you prefer less heat, use fewer pepperoncini peppers or skip them entirely, using only the juice for flavor.
- This roast freezes very well. Cool completely before storing in an airtight container.
Nutrition
- Serving Size: 6 ounces cooked meat
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 150mg
