Mississippi Pot Roast Slow Cooker (Printer-Friendly)
Slow cooked beef with ranch, onion, butter and mild peppers for a rich, hearty Southern comfort meal.
# What You'll Need:
→ Main Ingredients
01 -
1.5–2 kilograms beef chuck roast, fresh and thawed
02 -
2 tablespoons ranch dressing mix
03 -
3 tablespoons onion soup mix (or au jus gravy mix)
04 -
110 grams salted butter (one stick), cut into pieces
05 -
6–8 whole peperoncini peppers, drained
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
15 millilitres vegetable oil, for searing
# Steps to Follow:
01 -
Pat the beef chuck roast with paper towels until thoroughly dry on all sides to promote even browning.
02 -
Lightly season both sides of the beef with salt and freshly ground black pepper. Heat the vegetable oil in a large skillet over high heat. Once oil shimmers, sear the roast for 2–3 minutes per side, until each surface develops a golden crust.
03 -
Transfer browned beef chuck roast to the insert of a slow cooker, positioning it in the centre.
04 -
Sprinkle ranch dressing mix and onion soup mix evenly over the roast. Place butter pieces on top. Add whole peperoncini peppers on and around the roast.
05 -
Cover with the lid. Set the slow cooker to low and cook for 8 hours, undisturbed. Do not lift the lid during the cooking period.
06 -
After 8 hours, remove lid. Using two forks, shred the beef directly in the cooker, discarding large fatty pieces. If desired, chop the peperoncini and mix into the meat. Serve hot over mashed potatoes, rice or bread.
# Extra Suggestions:
01 -
For best results, refrain from opening the slow cooker during cooking as heat loss can prevent the beef from becoming tender.
02 -
Homemade ranch and onion soup seasoning can be used to control sodium content.
03 -
Peperoncini add depth and balance to the dish, not heat. For a slight kick, a splash of their brine can be included.
04 -
Leftovers freeze well for up to two months; store in airtight freezer-safe bags after cooling.