Flavorful and tender Mississippi Pot Roast is slow-cooked to perfection in the crockpot. This is the best beef roast you will ever taste, the whole family will lick the plate clean with this tender roast!
Ingredients
3poundschuck beef roastyou can use 2.5-3.5 pounds, see notes
2tablespoonsranch seasoning
2tablespoonsbrown gravy dry seasoning mixcan also use au jus gravy mix, these are usually found in 1 ounce packets which equals 2 tablespoons
½cupbuttersliced
6piecespepperoncini peppersplus more for serving
¾cupbeef broth
¼cupwater
Instructions
Spray a 6 quart or 8 quart slow cooker with spray cooking oil. Place the chuck roast into the slow cooker.
Sprinkle the ranch and brown gravy seasoning over the top of the roast. Slice the butter into pieces. Place the butter pieces on top of the roast. Add the pepperoncini peppers around the roast. Pour the beef broth and the water around the edges of the roast.
Cover the slow cooker and cook on low for 8-10 hours, or until the roast shreds easily. The roast needs to be at least 145 degrees to be safe to eat, but will taste most tender when registering over 190 degrees on a meat thermometer. See notes.
Shred the meat with two forks turned backward in the crock pot, allowing the meat to soak up the juices. Remove any large pieces of fat or chewy connective pieces as you shred.
Serve warm over your favorite mashed potatoes, over egg noodles or on a bun. Top with extra pepperoncini peppers if desired, then enjoy!
Notes
A beef brisket can also be used but is not the ideal cut for this recipe. Learn more about different cuts of beef here.You can cook this roast a little faster on high heat in the slow cooker for 4-6 hours or until the meat shred easily. I do find that the roast is almost always more tender when you cook the meat on low, so I don't recommend using the high setting.Beef roast needs to be cooked to an internal temperature of at least 145 degrees, however this is the temperature for food safety purposes.Beef chuck roast tastes its most tender when it is cooked to a temperature of 190-195. A chuck roast is a thick cut of meat with a lot of connective tissue. By cooking it low and slow in moist heat, it causes the connective tissue to break down and the fat to render into the meat.If you cook chuck roast at a higher temperature or not long enough, the meat will be tough, dry and not shred easily. The exact cooking time also will vary between different pieces of meat depending on how much connective tissue and fat is in the cut and how many pounds the meat is.After resting for a few minutes the meat will sometimes shoot up to 200 degrees internally when cooked this long.