Crock Pot Mississippi Pot Roast with Pepperoncini and Au Jus
Makes 6 servings
Ingredients
- 3-4 pounds chuck roast (well marbled)
- 2 tablespoons vegetable oil (or olive oil)
- ¼ cup beef stock (chicken stock or water works)
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix (1 ounce; or French onion soup mix)
- 8 whole pepperoncini peppers
- ¼ cup Pepperoncini Juice (from the jar)
- 8 tablespoons butter (1 stick; unsalted for less salt)
- 2 tablespoons all-purpose flour (for the gravy)
- salt and black pepper (to taste; optional)
Instructions
Sear the meat
- Heat a wide, high-sided skillet over high heat. Add the oil and heat until it shimmers.2 tablespoons vegetable oil, 3-4 pounds chuck roast
- Pat the roast dry with paper towels. Sear without moving it until a deep brown crust forms and the roast releases from the pan on its own.
- Turn and sear the remaining sides, including the edges.
- Transfer the roast to the slow cooker.
Deglaze the pan
- Carefully pour off the excess oil, leaving the browned bits in the skillet.¼ cup beef stock
- Add the stock and scrape the bottom of the skillet with a wooden spoon until the browned bits are loose. Pour the liquid over the roast.
Season and slow cook
- Sprinkle the ranch and au jus packets evenly over the roast. Add the pepperoncini and pepperoncini juice, then set the butter on top.
- Cover and cook on low for 8 hours or high for 4 to 6 hours, until the beef pulls apart easily with a fork. If it resists, cook 1 hour more.
Make the gravy
- Transfer the roast to a platter.
- Turn the slow cooker to high and bring the drippings to a simmer.
- Sprinkle the flour over the drippings a little at a time, whisking constantly, until the gravy thickens. Let it bubble 1 minute more to cook out the raw flour taste.
- Turn off the slow cooker. Shred the beef with two forks and stir it into the gravy, or serve the gravy on the side. Taste, then season with salt and pepper only if needed.
Notes
Storage: Refrigerate within 2 hours in an airtight container, keeping the beef in its gravy so it stays moist. Use within 3 days.
Freezing: Freeze the beef in its gravy for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm on the stovetop over medium-low or in the microwave, stirring, until steaming hot (165F).
Dump-and-go: Skip the sear and deglaze steps. Add everything except the flour to the slow cooker, cook as directed, then make the gravy.
Thaw first: Always start with a fully thawed roast; a frozen one warms too slowly in a slow cooker to be safe.
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