Tender Crockpot Mississippi Roast
A classic slow cooker favorite that delivers melt-in-your-mouth beef and a rich savory gravy, perfect for busy weeknights.
Ingredients
Main ingredients
- 1 each 3 to 4-pound beef chuck roast Trim excess fat if desired.
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1 teaspoon garlic powder For seasoning.
- 1 teaspoon black pepper Freshly ground to taste.
- 240 ml beef broth Add around the roast.
- 4 tablespoons unsalted butter Cut into pats.
- 100 g pepperoncini Add around and on top of the roast.
Instructions
Preparation
- Pat the beef chuck roast dry with paper towels to remove excess moisture and trim any large chunks of fat.
- Sprinkle the ranch seasoning mix evenly over all sides of the roast, followed by the au jus gravy mix, garlic powder, and black pepper.
- Optional: Sear the roast in a skillet with a tablespoon of oil over medium-high heat for 2-3 minutes per side until browned.
- Place the roast in the slow cooker and scatter the pepperoncini peppers around and on top of the roast.
- Pour the beef broth around the roast and add the pats of butter on top of the roast.
Cooking
- Cover the slow cooker and cook on low for 8 hours or on high for 4-5 hours until the meat is fork-tender.
Serving
- Carefully remove the meat and peppers from the slow cooker and place on a serving platter.
- Whisk the cooking liquid to combine with melted butter and seasoning. Skim off excess fat if desired.
- For thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the cooking liquid, cooking on high for 10 minutes.
- Slice or shred the roast and serve with the savory gravy and pepperoncini.
Notes
Leftovers store well up to 4 days in the refrigerator or can be frozen for 3 months.
Nutrition
Serving: 200gCalories: 400kcalCarbohydrates: 4gProtein: 30gFat: 27gSaturated Fat: 11gSodium: 800mg
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