Slow Cooker Missisippi Pot Roast Recipe
This Mississippi Pot Roast is a sirloin tip roast- but you can use just about any cut of beef roast-loaded with flavor and comes out tender and juicy every time. Cooked with butter, pepperoncini, and an au jus ranch gravy, this is the best pot roast recipe to pile onto a mini slider bun or atop mashed potatoes.
Servings: 10 people
Calories: 288kcal
Ingredients
- 3-5 pound beef roast (rump roast, sirloin, chuck, round, tenderloin, or tri tip)
- 1½ tablespoons ranch seasoning mix
- 1 1-ounce package au jus seasoning
- 5 pepperoncinis
- 3 tablespoons pepperoncini juice
- 1/4 cup butter
Instructions
- Place beef roast in a crock pot and add the ranch dressing mix and au jus seasoning to all sides of the roast. Then, add the pepperoncinis, pepperoncini liquid, and the butter.
- Cover and cook on high for about 4 hours, or on low for 6-7 hours—until the beef is easily shreddable.
- Once cooked, transfer the roast to a large plate or bowl and shred with two forks. Return to the slow cooker and mix with the juices.
- Serve warm and enjoy!
Notes
Storing Instructions
- Refrigerator: let your pot roast cool completely, then store in an airtight container in the fridge for up to 1 week.
- Freezing: add a small amount of cooking juices to a freezer bag and store frozen for up to 2 months. To thaw, transfer to the fridge overnight.
- Reheating: to reheat in the microwave, just place into a microwave-safe container and reheat for about 30 seconds at a time on high until warm. You can also reheat in a pot on medium heat over the stove. Add a little of the cooking liquids and reheat slowly.
Nutrition
Calories: 288kcal | Carbohydrates: 1g | Protein: 26g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 107mg | Sodium: 160mg | Potassium: 452mg | Fiber: 1g | Sugar: 1g | Vitamin A: 160IU | Calcium: 26mg | Iron: 3mg