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Tender Crockpot Mississippi Pot Roast Recipe with Zesty Pepperoncini

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A tender, flavorful crockpot Mississippi pot roast featuring zesty pepperoncini and ranch seasoning for an easy, hands-off comfort meal with a tangy twist.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast, well-marbled
  • 1 packet ranch dressing mix (about 1 ounce / 28 g)
  • 1 packet au jus gravy mix (about 0.87 ounces / 25 g)
  • 4 tablespoons unsalted butter, cut into pats (about 55 g)
  • 6 to 8 pepperoncini peppers with juice (about 4 ounces / 115 g)
  • 1/2 cup beef broth (120 ml)
  • Optional: sliced onions or garlic cloves

Instructions

  1. Pat the 3 to 4-pound chuck roast dry with paper towels. Trim off any excessive fat but leave some for flavor and moisture. Season lightly with salt and pepper on all sides.
  2. Place the roast in the slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top.
  3. Dot the butter around and on top of the roast in small pats.
  4. Pour the jar of pepperoncini peppers along with their juice over everything, ensuring some peppers rest on top of the meat.
  5. Pour 1/2 cup of beef broth around the roast (not directly on top to keep seasoning intact). Add optional sliced onion or garlic cloves if desired.
  6. Cover and cook on low for 8 to 9 hours until the roast is fall-apart tender. Avoid lifting the lid during cooking.
  7. After 8 hours, test the roast with a fork. If it does not shred easily, cook for an additional 30 minutes.
  8. Remove the roast carefully with tongs onto a cutting board. Let it rest for about 10 minutes to allow juices to redistribute.
  9. Shred the roast with two forks or slice thickly if preferred.
  10. Serve with the cooking juices and peppers spooned over the meat for extra moisture and zing.
  11. Optional: To thicken the cooking juices, stir in 1 teaspoon cornstarch mixed with cold water and cook on high for 15 minutes.

Notes

Avoid lifting the lid during cooking to maintain temperature and tenderness. Butter adds richness and moisture; do not skip. Use well-marbled chuck roast for best results. Optional searing before slow cooking can add flavor but is not necessary. For a thicker gravy, use cornstarch slurry and cook on high for 15 minutes. Check seasoning packets for gluten if needed. Leftovers store well refrigerated up to 4 days or frozen up to 3 months.

Nutrition

Keywords: Mississippi pot roast, crockpot pot roast, slow cooker recipe, pepperoncini pot roast, easy pot roast, ranch seasoning pot roast, comfort food, tender beef roast

Find it online: https://blingbite.com/tender-crockpot-mississippi-pot-roast-recipe-with-zesty-pepperoncini-easy-and-perfect/