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5 from 9 votes

Mississippi Pot Roast

Tender chuck roast cooked in the slow cooker with seasonings, beef broth and pepperoncinis.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 8
Calories: 348kcal
Author: Julie Evink

Ingredients

  • 3-4 pounds chuck roast
  • 1 ounce ranch seasoning packet
  • 2 cloves garlic minced
  • 2.2 ounces French onion soup mix packet
  • ½ cup pepperoncini juice from jar
  • 6 pepperoncinis
  • 3 cups beef broth

Instructions

  • Place chuck roast in crock pot. Sprinkle ranch packet, garlic, and French onion soup mix over top of roast.
  • Then pour pepperoncini juice and beef broth into the crock pot. Add pepperoncinis and close the crock pot.
  • Cook on low 8 hrs (or high 4 hours).
  • After right hours remove 1 cup of juice from the crock pot and set aside. Then shred roast.
  • Serve over mashed potatoes, noodles or rice. Use reserved juice as gravy. Enjoy!

Video

Notes

Store leftovers in an airtight container and they will keep for three to four days in the refrigerator. The leftovers make the most amazing sandwiches!

Nutrition

Calories: 348kcal | Carbohydrates: 8g | Protein: 35g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 742mg | Potassium: 751mg | Fiber: 4g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 13mg | Calcium: 160mg | Iron: 7mg