Slow Cooker Mississippi Pot Roast

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is often less expensive and chicken thighs are a leaner option.

au jus gravy mix

🥗Healthier: homemade beef broth

💰Cheaper: beef bouillon cubes

Homemade broth can be healthier and bouillon is often cheaper.

pepperoncini peppers

🥗Healthier: banana peppers

💰Cheaper: pickled jalapeños

Banana peppers are milder and jalapeños are often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine can be a cheaper substitute.

Start by adding 1 medium-sized yellow onion to the bottom of the slow cooker.

Take a 3 lb chuck roast out of the package and dry it with paper towels.

Season the roast with a mixture of kosher salt and black pepper, using a one-to-one ratio with a bit more salt.

Preheat a large skillet over medium to medium-high heat and add some oil.

Sear the chuck roast in the skillet for about 4 to 5 minutes on each side, including the edges, until browned.

Open a packet of ranch dressing mix and sprinkle it over the roast.

Open a packet of brown gravy mix and sprinkle it over the roast as well.

Add 1/2 cup of juice from the pepperoncini jar around the roast.

Place 8 to 10 pepperoncini peppers on the side of the roast.

Add 1 stick of unsalted butter on top of the roast.

Set the slow cooker to cook for 8 hours without opening the lid.

After 8 hours, check the roast; if it is not fork-tender, remove it and place it on a cutting board to shred it.

If the roast is fork-tender, use tongs to break it apart in the slow cooker.

Plate the shredded roast and serve with the cooked pepperoncini peppers.

Cooking Techniques

Equipment Needed

Spice Level: