Mississippi Pot Roast
Dump all the ingredients into a crock pot and 8 hours later dinner is served.
Prep Time 5 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 5 minutes mins
Course Dinner, Main Course
Cuisine American
Servings 8
Calories 538 kcal
3 lbs. beef chuck roast 1 pkt. au jus gravy mix 1 pkt. ranch seasoning 8 tbsp. butter unsalted 8 oz. pepperoncini peppers half of a 16 oz. jar
To a 5-7 qt. slow-cooker, add the roast and top with the gravy mix, ranch seasoning, butter, half of the pepper brine and 12 peppers.
Cook on low for 8 hours or until the meat pulls apart easily with a fork.
Serve with mashed potatoes, rice, or pasta.
https://youtu.be/iUJ-0O0nCX8
If you wanted to make this in an Instant Pot, use the conversion of 20 minutes (on high-pressure) per pound of meat e.g. three pound roast will take an hour.
Calories: 538 kcal Carbohydrates: 1 g Protein: 29 g Fat: 46 g Saturated Fat: 21 g Trans Fat: 3 g Cholesterol: 153 mg Sodium: 229 mg Potassium: 463 mg Fiber: 1 g Sugar: 1 g Vitamin A: 370 IU Vitamin C: 1 mg Calcium: 34 mg Iron: 3 mg
Keyword beef, easy meals, Mississippi Pot Roast, pot roast, slow cooker