Go Back
Abdul Rehman

Mississippi Pot Roast Recipe (Slow Cooker, No Added Liquid)

A 5-ingredient slow cooker mississippi pot roast that produces fork-tender shredded beef and a rich, tangy dripping sauce. No liquid is added at the start. The butter and pepperoncini brine create everything the recipe needs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method

Ingredients
  

  • 1.5 kg 3.3 lb beef chuck roast, bone-in or boneless
  • 1 packet 28g ranch seasoning mix (check label for halal certification)
  • 1 packet 28g au jus gravy mix (check label for halal certification)
  • 113 g 4 oz unsalted butter, cut into 4 slices
  • 8 to 10 whole pepperoncini peppers from a jar stems on
  • 2 tablespoons pepperoncini brine from the jar optional

Method
 

  1. Place the chuck roast in the slow cooker insert. Sprinkle the ranch seasoning mix evenly over the top surface, then sprinkle the au jus gravy mix on top. Do not add liquid.
  2. Lay the four butter slices across the top of the roast, spaced evenly. Scatter the pepperoncini peppers around and on top. Pour the brine over if using.
  3. Place the lid on the slow cooker. Cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours, until the internal temperature reaches 90 to 95°C (195 to 205°F) and the beef pulls apart easily with a fork.
  4. Turn off the slow cooker. Leave the lid on and rest the roast for 10 minutes.
  5. Remove the roast to a cutting board. Shred with two forks, discarding large pieces of solid fat.
  6. Return the shredded beef to the slow cooker and stir into the drippings until fully coated. Taste and adjust salt if needed before serving.