Crock Pot Mississippi Pot Roast
The impressively flavourful and impossibly tender Crock pot Mississippi Pot Roast is the world's easiest (and I'd argue best) pot roast in existence. You don't even have to brown the beef first!
Ingredients
- 4 pounds Beef Top Round Roast or Beef Chuck Roast
- 1 packet ranch dressing mix or 3 tablespoons homemade ranch dressing mix
- 1 packet au jus gravy mix 1 ounce
- 1 jar whole or sliced pepperoncini 12 ounces
- 8 tablespoons butter 1 stick, or 4 ounces, cut into 1-inch pieces
Instructions
- Add the beef roast to the crock pot. Scatter the ranch dressing and au jus mix over the roast, pour in the full jar of pepperoncini, and arrange the butter over the top of the roast.
- Put the lid in place, and cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours, or until fall apart tender. Use tongs to transfer the beef roast to a heat-proof mixing bowl and break it into bite sized pieces. Strain the cooking liquid and pepperoncini over the roast.
- Serve the pot roast with its juices over mashed potatoes with gravy or in sandwiches with cheese, pickled onions, pickles, and lettuce.
Nutrition
Calories: 342kcalCarbohydrates: 2gProtein: 40gFat: 18gSaturated Fat: 9gTrans Fat: 1gCholesterol: 137mgSodium: 392mgPotassium: 622mgFiber: 1gSugar: 1gVitamin A: 280IUVitamin C: 1mgCalcium: 37mgIron: 4mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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