Slow Cooker Recipe
Mississippi Pot Roast
A chuck roast slow-cooked with ranch, au jus, butter, and pepperoncini until it falls apart — that gravy is the whole point.
Made with Reynolds Ranch Beef Chuck Roast · Slow cooker · LOW 8–10 hours
Ingredients
- 3–4 lb Reynolds Ranch Beef chuck roast
- 1 packet ranch seasoning
- 1 packet au jus gravy mix
- ½ cup unsalted butter
- 6–8 pepperoncini peppers
- ½ cup pepperoncini juice
- ½ cup beef broth
Instructions
- 01Place the chuck roast in the slow cooker.
- 02Sprinkle the ranch seasoning and au jus mix over the roast.
- 03Add the pepperoncini peppers and juice.
- 04Place the butter on top and pour in the beef broth.
- 05Cover and cook on LOW for 8–10 hours, or until the beef is fork-tender.
- 06Shred or serve in big, tender pieces with plenty of that savory gravy.
- 07Serve over creamy mashed potatoes and enjoy!
Serving suggestion
The pepperoncini keep a long-cooked roast tasting bright instead of heavy — save the pot juices to spoon over the mashed potatoes.