Slow Cooker Mississippi Pot Roast

closeup of mississippi pot roast on potatoes

4.55 from 11 votes

Slow Cooker Mississippi Pot Roast

You've never had pot roast like this! Melt in your mouth, fork tender Slow Cooker Mississippi Pot roast with only 6 ingredients.

Prep Time10

Cook Time8

Total Time8 10

Course: Main Dish

Cuisine: American

Servings:

Calories: 296kcal

Author: Julie Clark

Ingredients

3.5 pounds chuck eye roast (trimmed)
1 tablespoon vegetable oil
1 cup beef stock
1.25 ounces onion soup mix or au jus packet
1 ounce ranch dressing mix
1/4 cup salted butter (cubed)
8 peperoncini peppers

Instructions

Heat the oil in a large skillet over medium heat. Season the roast lightly with salt and pepper. Sear the chuck eye roast on both sides to brown. Remove the roast and place it in a slow cooker. 3.5 pounds chuck eye roast, 1 tablespoon vegetable oil
Pour 1 cup of beef broth on top, then sprinkle the onion soup mix and ranch dressing packet over the roast.1 cup beef stock, 1.25 ounces onion soup mix, 1 ounce ranch dressing mix
Add the cubed butter on top of the roast. Place the peperoncini around the roast. 1/4 cup salted butter, 8 peperoncini peppers
Cover and cook on low for 8-9 hours or on high for about 6-7 hours.
Shred with a fork and serve over mashed potatoes or egg noodles. Add salt and pepper to taste.

Notes

Thicken the juices with a cornstarch slurry to make a simple gravy.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop in a skillet.

The calories shown are based on the recipe serving 9, with 1 serving being 1/9 of the beef. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition