Slow Cooker Mississippi Pot Roast
Rich and decadent, the internet-famous pot roast that is to die for.
Prep Time15 mins
Cook Time10 hrs
Total Time10 hrs 15 mins
- 4 lb. chuck roast 3-5 lbs will work
- 2 Tbsp. vegetable oil
- ½ tsp. pepper
- 1 oz. ranch packet
- .87 oz. brown gravy packet See substitutions in notes below
- ½ cup salted butter (1 stick)
- 8 peperoncini peppers Can use more if desired
- ¼ cup peperoncini juice
Season the meat with pepper add the roast.
Set a large skillet to medium-high heat, once hot, add the oil.
Sear on all sides.
Place the roast in the slow cooker.
Add the ranch packet and brown gravy packet on top of the roast.
Add the stick of butter, peppers and pepper juice.
Cover and cook on LOW for 8-10 hours or HIGH for 6. Do not open the lid while the roast cooks.
Shred with two forks and serve.
Calories: 443kcal | Carbohydrates: 2g | Protein: 35g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 150mg | Sodium: 453mg | Potassium: 623mg | Fiber: 1g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 4mg