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Five-Ingredient Slow-Cooker Mississippi Pot Roast

Print Recipe
Prep Time 10 minutes
Resting Time 9 hours
Total Time 9 hours 25 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Ingredients
  • 1 boneless beef chuck roast approximately 4 pounds (1.8 kg)
  • 1 packet dry ranch seasoning mix 1 ounce (28 g)
  • 1 packet dry au jus gravy mix 1 ounce (28 g)
  • 6 tablespoons unsalted butter cut into 6 pieces (85 g)
  • 8 whole pepperoncini peppers plus ¼ cup brine (approximately 45 g peppers and 60 ml brine)

Method
 

Instructions
  1. Pat the chuck roast dry and trim away only large, firm pieces of exterior fat.
  2. Place the roast flat in a 6-quart slow cooker.
  3. Sprinkle the ranch seasoning and au jus mix evenly over the beef.
  4. Arrange the butter and pepperoncini over the roast, then pour the brine around its sides.
  5. Cover and cook on LOW for 8–9 hours or on HIGH for 5–6 hours.
  6. Check that a fork slides easily into the thickest part and the meat separates without resistance.
  7. Transfer the roast to a shallow dish, remove large pieces of fat, and shred it into generous pieces.
  8. Skim excess fat from the cooking liquid and return the shredded beef to the slow cooker.
  9. Rest the meat in its juices on WARM for 15 minutes, then serve.