Description

This simple Mississippi Pot Roast recipe has delicious tender beef with a flavorful rich and savory gravy all slow cooked to perfection!! So easy to prepare as a set it and forget it recipe, letting the slow cooker do its magic until the beef is falling apart. Serve this hard to resist juicy pot roast over mashed potatoes, pasta or rice with green beans and cornbread.

Ingredients

4 pound beef chuck roast

1-2 tablespoons avocado oil

2 sweet onions, sliced 1-inch thick

3-5 cloves garlic, minced

1 ounce packet ranch dressing mix

0.87 ounce packet brown gravy mix

1 cup sliced pepperoncini peppers (or 8 whole peppers), plus 1/2 cup juice from jar

1 stick unsalted butter

1 1/2 cups beef broth

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Instructions

Heat a cast iron skillet over medium-high heat. Once the skillet is hot, add the avocado oil and sear the meat for about 5-8 minutes on both sides until browned.
Transfer the seared roast into the slow cooker and place the onion slices all around.
Sprinkle the roast with the dried ranch dressing mix and brown gravy mix.
Top the roast with slices of butter and minced garlic. Then add the pepperoncini juice and beef broth. You can choose to add the pepperoncini peppers now and sprinkle it on top or add them in during the last 1-2 hours of cooking time. I like to add them in later so they don’t get too soft.
Cover the slow cooker and then cook on LOW for 8-10 hours until the meat is tender and easily breaks apart. You may also cook on HIGH for 6-8 hours, or until the meat is tender and easily breaks apart.
Once tender, shred the roast with two forks and mix it into the gravy.
Garnish with chopped parsley if desired. Serve over mashed potatoes or rice. Enjoy!

Notes

Storage and reheating instructions:

Make sure you allow the roast to cool before covering with a lid. Store any leftovers using an airtight container (with the gravy in with the meat to prevent it drying out) in the fridge for 3 to 4 days.

This crockpot pot roast recipe freezes well, first allow it to cool completely. Store using a freezer-safe container for up to 3 months.

Thaw overnight in the fridge before reheating.

Reheat in a sauce pan on the stove by bringing it to a boil then reduce the heat to simmer for about 20 minutes or until heated through. You can also use a microwave-safe dish with 30 second intervals in the microwave until heated through.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American