Slow Cooker Mississippi Pot Roast

Pot roasts are a delicious and hearty meal that warms you up on even the coldest, snowiest night. Using a slow cooker, recipe creator Erin Johnson shows us how we can satisfy some hungry stomachs with less than 5 minutes of prep. The spicy twist, though, is what really sets this apart. "This is an incredibly easy recipe that packs a flavor punch," exclaims Johnson. "It's a great way to change up your roast beef dinner."

There's something impressive about slow cooking. By taking a few hours, you turn a tougher piece of meat into a magical meal that falls apart under your fork. Traditional pot roast recipes require a pot and a little more supervision than you'd prefer for something that needs to just be cooked slow and low. If you need something you throw on, go to work, and then serve to your family when you all get home, the slow cooker is key. In this recipe, the pepperoncini are also key to making a unique twist on a beloved classic.

Not only is cooking this meal super easy, but the ingredients list is also pretty short. Start with one 3 to 4-pound Chuck roast. Then get a 16-ounce jar of whole pepperoncini peppers. You need to pick up a package of au jus mix and a package of ranch seasoning. Finish your shopping trip with a stick of butter, from which you'll need 4 tablespoons. That's it.

The first step is putting the roast into the slow cooker. Simple enough. "While you can brown the roast before putting it in the slow cooker, I have tested it both ways and don't find that there is really that substantial of a difference in taste," says Johnson. "So I skip the step." 

Then pour the jar of pepperoncini, including the juice, into the pot as well. "If you are wanting less pepper flavor," suggests Johnson, "drain the pepperoncini and add ½ cup of beef broth instead of the brine from the jar." While the peppers obviously will still give it a kick, it will be considerably less. "Even without the brine they add an acidic brightness to the roast."

Pour the two seasoning packets into the pot on top of the roast and the peppers. "The seasoning packets do just what their name implies, they add a lot of flavor to the beef," says Johnson. "The au jus packet really amps up the salt and beef flavor, and ranch is a flavor that almost everyone loves." Finally top with the butter and your prep is finished. Cook on high for 5 hours or, if you have the time, on low for 7.

Once everybody is ready, serve the roast warm. "I like to serve this with potatoes and a salad," suggests Johnson, "but any sides you normally pair with roast beef will work here." While the meal is delicious when served warm, if any makes it past dinner the meat will be almost as wonderful.

"Leftovers make for excellent roast beef sandwiches! I even use them as taco fillings," says Johnson. "The beef will keep in the fridge for up to 3 days."