Slow-Cooker Mississippi Pot Roast
Recipe - Shakopee Liquor
Slow-Cooker Mississippi Pot Roast
Prep Time15 Minutes
Servings12
Cook Time375 Minutes
Ingredients
1 boneless beef chuck roast (at least 2.5 lb), trimmed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1/2 cup water
4 tablespoons melted butter
1 packet (1 oz) Hidden Valley Ranch Seasoning Mix
1 packet (1 oz) au jus gravy mix
1/2 cup sliced pepperoncini peppers
Directions
- Coat 5- to 6-quart slow cooker with cooking spray. Season chuck roast with salt and pepper and sprinkle all over with flour.
- In 12-inch skillet, heat oil over medium-high. Add roast; cook 4–5 minutes per side, until brown.
- In medium bowl, combine water, butter, ranch mix and au jus mix with fork.
- Place chuck roast in slow cooker; pour butter mixture over top. Top with pepperoncini. Cover and cook on Low heat setting 6–8 hours until beef is tender. Discard any pieces of fat and shred to serve.
15 minutes
Prep Time
375 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Directions
- Coat 5- to 6-quart slow cooker with cooking spray. Season chuck roast with salt and pepper and sprinkle all over with flour.
- In 12-inch skillet, heat oil over medium-high. Add roast; cook 4–5 minutes per side, until brown.
- In medium bowl, combine water, butter, ranch mix and au jus mix with fork.
- Place chuck roast in slow cooker; pour butter mixture over top. Top with pepperoncini. Cover and cook on Low heat setting 6–8 hours until beef is tender. Discard any pieces of fat and shred to serve.