Crockpot Mississippi Pot Roast (No Pepperoncini, Kid Friendly)

5 from 1 vote

Crockpot Mississippi Pot Roast (No Pepperoncini, Kid Friendly)

This Mississippi Post Roast is made with chuck roast, ranch dressing mix, au jus gravy mix, and butter, all slow-cooked together. The result is tender, flavorful meat and savory gravy. This kid-friendly pot roast doesn’t have pepperoncini, making it great for picky eaters.

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: American

Servings: servings

Calories: 612kcal

Author: Krysten Wilkes & Marrekus Wilkes

Ingredients

2 tablespoons cooking oil canola oil, olive oil, etc.
3-4 pound chuck roast
1 tablespoon kosher salt
2 teaspoons granulated garlic
1 teaspoon ground black pepper
1 teaspoon seasoned salt optional
½ cup unsalted butter sliced
1 ounce packet of dry au jus gravy mix
1 ounce packet of dry ranch dressing mix (about 2 tablespoons)
mashed potatoes for serving

Instructions

Preheat cooking oil in a skillet over medium-high heat.
Season chuck roast with salt, pepper, garlic, and seasoned salt (if using).
Add roast to hot skillet and brown on all sides. About 3-4 minutes per side.
Transfer roast to slow cooker.
Add butter and sprinkle dry au jus mix and dry ranch dressing mix in the slow cooker. *See notes below about braising liquid.
Cook on low heat for 8 hours until meat is fork tender.
Serve over mashed potatoes and enjoy!

Notes

This recipe does not call for any type of braising liquid. The natural juices from the meat during cooking is sufficient, and pairs well with the packet of dry aus jus and dry ranch dressing mix. However, if you prefer to use a braising liquid, you can use ¼ cup water or broth.

Nutrition