Slow Cooker Mississippi Pot Roast

Slow Cooker Mississippi Pot Roast

Slow Cooker Mississippi Pot Roast is pure comfort food! This from scratch version uses no seasoning packets but it is super easy to make!

Course Main Dishes

Cuisine American

Keyword beef, crockpot, pot roast, slow cooker

Prep Time 5 minutes

Cook Time 8 hours

Servings

Calories 562kcal

Ingredients

2 1/2 pound chuck roast
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon granulated garlic
1 tablespoon oil
3/4 cup low-sodium beef broth
6 tablespoons unsalted butter cut into small cubes
12 whole whole pepperoncini peppers
2 tablespoons pepperoncini liquid
1 tablespoon cornstarch
1 tablespoon cold water

Ranch Sauce

1/3 cup mayonnaise
2 teaspoons buttermilk
1 teaspoon dried dill
1 teaspoon dried chives
1/2 teaspoon black pepper

Instructions

Season chuck roast on both sides with salt, pepper and garlic powder. Heat oil in a large pot over medium heat. Sear the chuck roast on all sides until a brown crust forms, about 3 minutes per side.
Remove roast from the pot and place in slow cooker. Pour beef broth into the pot you seared the roast in. Scrape up any of the brown bits that have stuck to the bottom of the pan. Pour beef broth over the top of the roast in the slow cooker.
Whisk together all of the ranch ingredients together in a bowl.
Spread the ranch over the roast. Place the cubed butter on top. Scatter the pepperoncini around the roast and drizzle with the pepperoncini liquid. Cover and cook on low for 6 - 8 hours.
After roast has cooked, remove the roast and pepperoncini. Whisk together cold water and cornstarch. Pour mixture into the slow cooker and let cook for 5 - 10 minutes or until gravy thickens.
Return the roast and peppers to the gravy. You can also put the roast on a plate and spoon the gravy over the top.

Notes

When seasoning the roast, I used half the salt, pepper and granulated garlic on one side and seasoned the other side with the remainder.

If you don't have granulated garlic you can substitute garlic powder. Don't use garlic salt for the granulated garlic. It might make the final dish too salty.

If the gravy starts to separate, just whisk it together again.

The roast pulls apart really easily so if you stir it into the gravy it's going to be in very small shredded pieces. If you want bigger pieces of roast I recommend pouring the gravy over the roast.

Nutrition information for estimation purposes only.

Nutrition