Crock Pot Mississippi Pot Roast with Pepperoncini and Au Jus

Crock Pot Mississippi Pot Roast with Pepperoncini and Au Jus

Sarah Mock

5 from 1 vote

Mississippi pot roast cooked in crock pot slow cooker makes the most flavorful pot roast.

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Prep Time 15

Cook Time 8

Total Time 8 15

6 servings

Ingredients

1 (1) Chuck Roast 3-4 pounds
2 Tablespoons (2 Tablespoons) Vegetable Oil vegetable oil or olive oil
¼ Cup (59 ⅐ ml) stock water can be used in place of chicken stock, beef stock
1 packet (1 packet) Hidden Valley Ranch Dressing Packet
1 packet (1 packet) Au Jus
8 individual (8 individual) Pepperoncini
¼ Cup (31 g) Pepperoncini liquid
1 stick (1 stick) Butter

Method

Sear the meat

Preheat a wide skillet with high sides on high heat and add 1-2 Tablespoons oil to the bottom of the pot.
2 Tablespoons Vegetable Oil, 1 Chuck Roast
Sear the meat in the bottom of the pan.
Turn meat over and sear on the other sides.
The meat will easily pull away from the pan when it is properly seared.
Remove the meat to a crockpot slow cooker before deglazing the pan.

To Deglaze The Pot:

After the meat is removed from the pan, carefully drain out any excess oil. Add the stock to the pot, stirring and scraping the bottom of the pan of the stuck on brown bits. Those bits are called fond and are full of flavor and will help enhance the sauce.
¼ Cup (59 ⅐ ml) stock
Pour the deglaze liquid over the meat in the slow cooker.
Sprinkle the au jus and ranch packets over the beef and add the pepperoncinis and the juice from the jar of the pepperoncinis, and top with butter.
1 packet Hidden Valley Ranch Dressing Packet, 1 packet Au Jus, 8 individual Pepperoncini, ¼ Cup (31 g) Pepperoncini liquid, 1 stick Butter
Close the lid and cook on low for 8-12 hours or high for 4-6 hours.

To Make the Gravy:

Remove the cooked meat and place on a serving platter.
Turn the heat to high and when the liquid is starting to simmer, sprinkle the flour over the drippings in the pan.
Whisk well until the gravy starts to thicken. Continue to boil for one minute to cook out the starch flavor.
Then turn off the pot and add the roast back in or serve the gravy on the side.
Serve with baked potatoes, mashed potatoes or cooked noodles. I would suggest my sous vide potatoes with rosemary.

Equipment

Nutrition

Notes

My FAVORITE way to serve Mississippi pot roast is over crisp, thick-cut french fries. Kind of like poutine. Check out Thanksgiving poutine for another yummy recipe for poutine.

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Nutrition Discolure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.