Slow Cooker Mississippi Pot Roast Recipe
This Mississippi Pot Roast is seasoned and slow cooked to tender perfection. A hearty, comforting meal your family will love.
Servings 6 servings
Ingredients
- 2.5 - 3 lbs chuck roast
- 1 envelope of brown gravy mix
- 1 envelope of ranch seasoning
- 1 tsp ground cumin
- 5 tbsp unsalted butter
- 2 tbsp olive or vegetable oil
- 2 medium sized yellow onion sliced
- 5 cloves fresh garlic minced
- 3 stalks of celery chopped
- 8-10 pepperoncini peppers
- 12 oz baby carrots or chopped carrots
- 3 cups beef broth
Instructions
- Season the chuck roast with half of the ranch seasoning mix and cumin on each side.2.5 - 3 lbs chuck roast, 1 envelope of ranch seasoning, 1 tsp ground cumin
- Drizzle olive or vegetable oil into a large pan and place it over medium high heat. Once the oil is nice & hot, put the roast in the pan.2 tbsp olive or vegetable oil
- Sear each side of the roast until golden, then remove from the pan, and set the roast aside.
- Toss the vegetables into the same skillet and cook for 5 minutes. Transfer the vegetables to the slow cooker along with the minced garlic.2 medium sized yellow onion, 3 stalks of celery, 12 oz baby carrots, 5 cloves fresh garlic
- In the same skillet, add the beef broth to deglaze the pan, and adjust the heat from medium high to high. Bring to a boil, then turn off the heat.3 cups beef broth
- Pour the beef broth over the vegetables in the slow cooker. Add the roast, the rest of the ranch seasoning, and a packet of gravy mix.1 envelope of brown gravy mix
- Place the butter on top of the roast, then add in the pepperoncini peppers.5 tbsp unsalted butter, 8-10 pepperoncini peppers
- Set the slow cooker on high and let cook for 8 hours. After 8 hours, the roast should be tender enough to easily fall apart using tongs or a fork.
- Serve & enjoy over mashed potatoes or rice!