Crockpot Mississippi Pot Roast
Crockpot Mississippi Pot Roast is a slow-cooker classic known for its tender beef, rich savory flavor, and tangy kick from pepperoncini peppers.
Ingredients
- 2 tablespoons olive oil
- 3-4 pound chuck roast
- ½ cup beef broth
- 8 whole pepperoncini
- ¼ cup pepperoncini juice
- 2 tablespoons ranch seasoning
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
Instructions
- Heat the olive oil in a large skillet over medium heat. Season the chuck roast lightly with salt and sear on all sides until browned, about 2–3 minutes per side.
- Transfer the roast to the crockpot and pour the beef broth around it.
- Add the pepperoncini peppers and pepperoncini juice, then sprinkle the ranch seasoning, onion powder, and garlic powder evenly over the roast.
- Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is very tender and easily shreds with a fork.
- Shred the roast directly in the crockpot and stir it into the juices before serving.
Nutrition
Notes
- Choose the right cut: Chuck roast works best because the connective tissue breaks down during slow cooking, creating tender, shred-able beef.
- Low and slow is best: Cooking on low allows the roast to become fall-apart tender; if it’s tough, it likely needs more time.
- Searing adds flavor: Browning the roast first isn’t required, but it adds depth and richness to the final dish.
- Control the tang: Pepperoncini juice adds flavor without heat, start with less if you prefer a milder roast.
- Shred in the pot: Shredding the beef directly in the crockpot helps it absorb the flavorful juices.
- Serving Suggestions: We love having this roast with Garlic Herb Mashed Potatoes or Balsamic Green Beans for a full meal.
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