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Slow Cooker Mississippi Pot Roast with Carrots
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 2 pound chuck roast
  • 1 pound baby carrots
  • 1 packet au jus gravy mix
  • 1 packet ranch seasoning mix
  • 8 pepperoncini peppers
  • 1/4 cup pepperoncini juice
  • 4 tablespoons butter

Instructions
 

  • Place the chuck roast in the bottom of the slow cooker.
  • Arrange the baby carrots around the sides and on top of the roast.
  • Sprinkle the au jus gravy mix and ranch seasoning mix evenly over the meat and carrots.
  • Add the pepperoncini peppers and pour the pepperoncini juice into the slow cooker.
  • Cut the butter into pieces and scatter them over the top.
  • Cover and cook on low for 8 hours until the meat is very tender and pulls apart easily.

Notes

The pepperoncini juice gives the carrots a light tangy taste that pairs well with the buttery sauce. Shred the beef right in the slow cooker and serve it over mashed potatoes or on sandwich rolls. Leftovers keep well in the fridge for three days and reheat nicely with a splash of broth.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker