Slow Cooker Mississippi Pot Roast Recipe | I Heart Recipes

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 showing the chuck roast, about 2.5 pounds.

Prepare the ranch seasoning mix and brown gravy mix.

Chop the vegetables: celery, onion, pepper, and Chinese rainbow carrots.

Season each side of the chuck roast with ranch seasoning and ground cumin.

Heat a skillet on the stovetop and sear the meat for 2-3 minutes on each side until browned.

Remove the meat from the skillet and add the chopped vegetables, cooking them for about 5 minutes.

Pour in beef broth to deglaze the pan and turn the heat up to high.

Spray the slow cooker with nonstick spray and add the cooked vegetables and minced garlic.

Pour the deglazed broth into the slow cooker.

Add the seared meat into the slow cooker.

Sprinkle the remaining ranch seasoning and the package of brown gravy mix over the meat.

Add unsalted butter on top of the meat.

Toss in the pepperoncini.

Set the slow cooker on high and let it cook for 8 hours, checking periodically.

After 8 hours, the roast should be tender and fall apart easily.

Serve the meat and vegetables over mashed potatoes or rice.

Cooking Techniques

Equipment Needed

Spice Level: