Mississippi Pot Roast is the best, juicy, tender, zesty roast you'll ever eat. It's so easy to make right in the slow cooker!
Course Main Course
Keyword Mississippi Mud Roast, Mississippi Pot Roast
Prep Time 5minutes
Cook Time 8hours
Total Time 8hours5minutes
3poundsboneless chuck roast
Salt and pepper
1packet ranch seasoning mix
1packet au jus mix
¼cupjuice from pepperoncini jar
Heat a large skillet with olive oil over medium-high heat.
Season roast with salt and pepper.
Quickly sear each side of the roast in the hot skillet. Transfer roast to slow cooker.
Add all remaining ingredients to the slow cooker. Cover and cook on low for 8-10 hours.
Once tender, remove roast from crock and shred into large pieces using 2 forks.
Return to gravy. Serve warm and enjoy.
You can also cook on HIGH for 4-5 hours, although it will not be as tender as cooking on low. Low and slow is easier for shredding.
In a hurry? Skip searing the roast. It won't make too much of a noticeable difference and is a huge time-saver.
This recipe is low carb. Serve with mashed or riced cauliflower and veggies.
Don't add any additional liquid. It will make enough on its own as it cooks.
To reheat, spread meat out on a baking sheet. Bake at 350°F for about 7-10 minutes, or until heated through. Heat gravy on the stove in a saucepan or in the microwave in a microwave-safe dish. You can also reheat meat in the microwave for a quicker method.
Storage: Store covered in the refrigerator for 3-5 days.
Freezer Directions: Mississippi Pot Roast can be frozen before or after cooking. To freeze before cooking, simply add all ingredients to a freezer bag. To freeze after cooking, shred, and transfer to a freezer bag.