Go Back

Slow Cooker Mississippi Pot Roast

A hearty and comforting dish featuring tender beef chuck roast slow-cooked with ranch and Italian dressing for a savory explosion of flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds beef chuck roast
  • 1 packet ranch seasoning mix (Halal compliant)
  • 1 packet Italian dressing mix (Halal compliant)
  • ½ cup unsalted butter (or a Halal-approved alternative)
  • 4-5 pepperoncini peppers (or to taste)
  • to taste freshly ground black pepper

Method
 

Preparation
  1. Pat the beef chuck roast dry with paper towels and season it with just a pinch of black pepper.
  2. In a small bowl, combine the ranch seasoning mix and the Italian dressing mix.
  3. Place the roast into your slow cooker, then sprinkle the spice mix evenly over the top.
  4. Cut the unsalted butter into slices and place them on top of the roast. Add the whole pepperoncini peppers around the roast.
Cooking
  1. Set your slow cooker to low and let it cook for 8 hours, or until the meat is fork-tender. Alternatively, set it to high for 4 hours if you're short on time.
Serving
  1. Once cooked, remove the roast from the slow cooker and shred it using two forks. Return the shredded beef to the juices in the cooker and mix it well.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze portioned leftovers for 2-3 months. Reheat in the microwave or on low heat in a pot, adding a splash of broth to keep it juicy.