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Shredded Mississippi Pot Roast with whole pepperoncini peppers on a white plate

Mississippi Pot Roast

Olivia
Craving a no-fail dinner? This Mississippi Pot Roast delivers juicy, bold flavor with minimal effort. Get the recipe now and impress your family.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course main dish
Cuisine American
Servings 8 people
Calories 412 kcal

Ingredients
  

  • Chuck roast 3 to 5 pounds
  • 1 packet ranch seasoning
  • 1 packet brown gravy mix
  • 10 to 12 pepperoncini peppers with about 1/4 cup of the juice
  • Half a cup of butter

Instructions
 

  • Lightly grease the inside of your crockpot with cooking spray or olive oil.
  • Place your chuck roast directly in the bottom of the slow cooker.
  • Sprinkle the ranch dressing mix evenly over the top of the meat.
  • Do the same with the brown gravy mix.
  • Layer 10 to 12 pepperoncini peppers over the roast and pour in about 1/4 cup of their juice.
  • Place half a cup of butter (one stick) right on top of everything.
  • Cover and cook on low for 8 to 10 hours or on high for 6 to 7 hours.

Notes

Nutrition Facts (Per Serving)
Nutrient
 Amount
Calories
 412 kcal
Protein
 33 g
Fat
 31 g
Saturated Fat
 16 g
Cholesterol
 148 mg
Carbohydrates
 1 g
Fiber
 0.4 g
Sugar
 0.3 g
Sodium
 360 mg
Vitamin C
 10 mg
Iron
 4 mg
Calcium
 34 mg