Description
Slow cooker Mississippi pot roast bowl is a cozy Southern classic made with chuck roast, ranch seasoning, butter, and pepperoncini for a rich, melt-in-your-mouth dinner.
Ingredients
1 (3–4 lb) chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1/4 cup unsalted butter (cut into pieces)
4–6 whole pepperoncini peppers
Optional: 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
Serving suggestions: mashed potatoes, rice, egg noodles, parsley, crusty bread
Instructions
Place the chuck roast into the bottom of the slow cooker.
Sprinkle ranch and au jus seasoning mixes evenly over the roast.
Add the butter pieces and place pepperoncini peppers on top of the meat.
Cover and cook on LOW for 8 hours or HIGH for 5–6 hours, until roast is fork-tender.
Shred the roast using two forks directly in the pot.
If the sauce is too thin, mix cornstarch and water in a small bowl, stir into the sauce, and cook uncovered on HIGH for 15–20 minutes until thickened.
Serve the shredded roast over mashed potatoes, rice, or noodles with a ladle of gravy and garnish with fresh parsley if desired.
Notes
Chuck roast is preferred for tenderness, but brisket or pork shoulder also works.
Use banana peppers for a milder version or skip the peppers altogether.
This dish freezes well for up to 3 months in airtight containers.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Beef Bowls
- Method: Slow Cooker
- Cuisine: American