Crock Pot Mississippi Pot Roast
Servings: 8
Calories: 382kcal
This easy Mississippi Pot Roast recipe is super tender and so perfect if you're craving comfort food! It's the best pot roast recipe!
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Ingredients
- 1 cup water
- 2 teaspoons beef bouillon powder or paste
- 1 teaspoon Worcestershire sauce
- 3-4 pound beef chuck roast
- 16 ounces pepperoncini , drained
- 1 white onion , quartered
- 2 cloves garlic , minced
- 2 tablespoons dry ranch seasoning
- 4 tablespoons unsalted butter , cut into pieces
To thicken gravy:
- 1 tablespoon cornstarch or arrowroot
Instructions
- In the bottom of the slow cooker, whisk together the water, beef bouillon and Worcestershire sauce until smooth (or close to smooth).
- Place the chuck roast in the middle and surround it with the pepperoncini, onion and garlic.
- Sprinkle the ranch seasoning on top of the roast. No need to massage in, just sprinkle it and go. Top the roast with the cubed butter pieces.
- Place the lid on and set for 8 hours on low or 4 hours on high. Depending on the size of your roast, this could take a little more or a little less. You'll know it is done when you can easily shred off a piece with your fork.
- Remove roast and set aside on a cutting board.
- Ladle out 1/4 cup of the liquid and whish with cornstarch. Return this slurry back to the slow cooker and whisk in until it starts to thicken. Keep on the warm setting.
- Shred the beef and then return to sauce to coat.
- Serve over mashed potatoes, rice or egg noodles.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 382kcal | Carbohydrates: 8g | Protein: 34g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 129mg | Sodium: 705mg | Potassium: 730mg | Fiber: 2g | Sugar: 2g | Vitamin A: 346IU | Vitamin C: 48mg | Calcium: 43mg | Iron: 4mg