Description
A comforting and flavorful Slow Cooker Mississippi Pot Roast made with tender chuck or rump roast, pepperoncini peppers, homemade ranch seasoning, and butter. This easy one-pot meal slow cooks to perfection for a juicy, shreddable roast served best over mashed potatoes, rice, or noodles.
Ingredients
Scale
Main Ingredients
- 3 pound rump or chuck roast
- 1 cup beef broth
- 2 tablespoons cornstarch
- 1 tablespoon homemade ranch seasoning
- 8-10 pepperoncini peppers
- 2 tablespoons butter
Instructions
- Prepare the slow cooker: Place the roast into the slow cooker and pour the beef broth evenly over the meat.
- Mix cornstarch slurry: In a small bowl, combine cornstarch with an equal amount of water, stirring until smooth, then add this mixture to the broth in the slow cooker.
- Season the roast: Sprinkle the homemade ranch seasoning evenly over the top of the roast.
- Add peppers and butter: Place the pepperoncini peppers on top of the roast and dot with the butter pieces.
- Cook the roast: Cover the slow cooker and cook on high for 5 hours or on low for 10 hours, until the roast reaches an internal temperature of 205 degrees Fahrenheit and is tender enough to shred.
- Serve: Shred or slice the roast and serve over mashed potatoes, rice, noodles, or your preferred side. Add extra pepperoncini peppers to individual servings if desired.
Notes
- If adding vegetables, root vegetables like carrots and potatoes work best in the slow cooker with this recipe.
- Chuck roast is ideal for shredding; use rump roast if you prefer sliced or chunked meat.
- Store leftovers in the refrigerator for up to 3 days or freeze in an airtight container for up to 3 months.
- Reheat single servings using a microwave or skillet over the stovetop.
