Description
This Slow Cooker Mississippi Pot Roast is an ultra-tender, flavorful main course made with a chuck roast, ranch and onion soup mixes, butter, and pepperoncini. The easy set-it-and-forget-it method yields juicy, shreddable beef that’s perfect for busy weeknights or family gatherings.
Ingredients
Units
Scale
Beef & Seasonings
- 3 lbs. chuck roast
- 2 tbsp. vegetable oil
- 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
Mixes & Dairy
- 1 package ranch dressing mix
- 1 package onion soup mix
- 1 stick butter
Other Ingredients
- 6–8 pepperoncini
Instructions
- Sear the Roast: Heat the vegetable oil in a large skillet over high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. This adds rich flavor and helps seal in juices.
- Season & Prepare for Slow Cooking: Transfer the seared roast to your slow cooker. Sprinkle with sea salt and ground black pepper. Evenly coat with ranch dressing mix and onion soup mix.
- Add Butter & Pepperoncini: Place the stick of butter on top of the roast. Add the pepperoncini around and on top of the beef for tangy, mild heat and flavor.
- Slow Cook: Cover the slow cooker with the lid and cook on LOW for 8 hours. Avoid opening the lid during cooking so heat and moisture stay inside.
- Shred & Serve: Once cooked, the beef should be fall-apart tender. Use two forks to shred the roast directly in the slow cooker and mix well with the juices before serving.
Notes
- For best flavor, do not skip searing the roast before slow cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Great for sandwiches or served over mashed potatoes or rice.
- Each serving amounts to approximately 10 Freestyle SmartPoints (serving size: 10 portions).
Nutrition
- Serving Size: 1/8 to 1/9 of recipe
- Calories: 470 kcal
- Sugar: 1g
- Sodium: 950mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 130mg
