Description
This Slow Cooker Mississippi Pot Roast is a tender, flavorful beef roast cooked low and slow with ranch seasoning, pepperoncini peppers, and butter. Perfect for an easy, comforting meal served over mashed potatoes, rice, or noodles.
Ingredients
Scale
Meat
- 3-pound rump or chuck roast
Liquids
- 1 cup beef broth
Thickener
- 2 tablespoons cornstarch
Seasonings
- 1 tablespoon homemade ranch seasoning
- 8-10 pepperoncini peppers
Fat
- 2 tablespoons butter
Instructions
- Add roast to slow cooker. Place the rump or chuck roast into the slow cooker and pour 1 cup of beef broth over the top.
- Mix cornstarch with water. Combine 2 tablespoons of cornstarch with an equal amount of water until smooth, then stir this mixture into the broth.
- Add dry seasoning. Sprinkle 1 tablespoon of homemade ranch seasoning evenly over the top of the roast.
- Top with peppers and butter. Place 8-10 pepperoncini peppers evenly on top of the roast, then add 2 tablespoons of butter over everything.
- Cook the roast. Cover the slow cooker and cook on high for 5 hours or on low for 10 hours, until the roast reaches an internal temperature of 205 degrees Fahrenheit and is tender enough to shred.
- Serve. Shred or slice the roast and serve it over mashed potatoes, rice, noodles, or your preferred side dish. Add extra pepperoncini peppers to individual servings if desired.
Notes
- Adding root vegetables like carrots and potatoes to the slow cooker is a great way to make this a complete meal.
- Chuck roast works best for shredding, while rump roast is preferred if you want slices or chunks.
- Store leftovers in the refrigerator for up to 3 days or freeze in an airtight container for up to 3 months.
- Reheat single servings in the microwave or on the stovetop using a skillet.
