Slow Cooker Mississippi Pot Roast
This Slow Cooker Mississippi Pot Roast is the kind of set-it-and-forget-it meal that’s guaranteed to be a favorite with your family and guests.
The ingredients are simple and the prep is minimal, leaving you with a pot of melt-in-you-mouth roast meat that can be served over mashed potatoes, noodles, rice, or a low-carb option like cauliflower rice!
Any leftover shredded roast can easily be used up in sandwiches, sliders, wraps or as a meaty addition to some cheesy nachos as a delicious snack or appetizer!
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Recipe Notes:
- If you have any leftover pot roast, store it in an airtight container in the refrigerator for up to 4 days.
- Be careful not to over salt your pot roast as the dry ranch dressing mix and gravy mix already contain a good amount of salt.
- You can skip browning the roast in the skillet and simply add to your slow cooker although the browning adds a lot of great flavor to the dish which is why I don’t miss this step.
- For an extra kick of flavor, add in more pepperoncini peppers.
- Any brand of roast that’s labeled as chuck is suitable for this recipe.
Yes, it is! The meat alone is as low-carb as you can get but assuming that you’ll be serving this alongside something else, I’d recommend serving your roast over cauliflower rice to keep it low-carb and keto-friendly instead of the mashed potato that the recipe directions suggest.
If you aren’t eating low-carb, then you will naturally have many starchy options that you can serve alongside this roast.
Here are a few delicious ideas of what you can serve with your roast:
Buttery Homemade Biscuits
Garlic Mashed Potatoes
Easy Green Bean Casserole
Honey Glazed Carrots
Rice – brown or white
Noodles
Slow Cooker Mississippi Pot Roast
- Heat oil in large skillet over medium high heat.
- Place roast in skillet and brown on each side for about 5 minutes.
- Transfer roast to your slow cooker and pour juice over the roast.
- Sprinkle with ranch dressing and gravy mixes and add peppers and sliced butter on top of roast.
- Cover and cook on low for 8-10 hours or until tender. Serve with mashed potatoes, noodles or rice!
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Slow Cooker Mississippi Pot Roast
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Ingredients
- 4 pound chuck roast
- 1-2 tablespoons olive oil
- 1 oz packet of dry ranch dressing mix
- 1 oz packet of dry au jus gravy mix
- ½ cup pepperoncini juice
- 6-8 pepperoncini peppers
- 1/4 cup butter cut into slices
- Salt and pepper to taste
Instructions
- Heat oil in large skillet over medium high heat
- Place roast in skillet and brown on each side for about 5 minutes
- Transfer roast to crock pot
- Pour juice over roast
- Sprinkle with ranch dressing and gravy mixes
- Add peppers and sliced butter on top of roast
- Cover and cook on low for 8-10 hours or until tender
- Serve with mashed potatoes
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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