Description
A foolproof, slow-cooker pot roast that is tender, juicy, and perfect for family dinners. This kid-friendly recipe requires minimal prep and cleanup, allowing you to set it and forget it while creating memories in the kitchen.
Ingredients
Scale
- 3–4 pounds chuck roast
- 1 packet (1 ounce) dry ranch dressing mix
- 8–10 pepperoncini peppers, sliced in half
- ¼ cup (56g) butter
- ½ cup (120ml) beef broth
- 1 pound red potatoes, quartered (optional)
- 2 large carrots, chopped (optional)
- 1 teaspoon garlic powder (optional)
Instructions
- Rinse the chuck roast under cold water and pat it dry with paper towels.
- Place the roast in the slow cooker.
- Sprinkle the dry ranch dressing mix evenly over the top of the roast.
- Slice the pepperoncini peppers in half and scatter them over and around the meat.
- Place pats of butter on top of the roast.
- Pour the beef broth into the bottom of the slow cooker around the edges.
- Add optional vegetables (potatoes/carrots) if desired, though adding them in the last hour is recommended for better texture.
- Cover and cook on LOW for 8-10 hours, or on HIGH for 4-5 hours.
- Once the meat is fork-tender, remove it and shred it into bite-sized pieces using two forks.
- Return the shredded meat to the slow cooker and ladle some of the juices over it before serving.
Notes
For extra flavor, you can sear the roast in a skillet before slow cooking. If the sauce is too thin, remove meat and reduce on HIGH for 20 minutes. To make gravy, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into juices. Leftovers freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Shredded meat with j
- Calories: 380
- Sugar: 2
- Sodium: 650
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 8
- Fiber: 1
- Protein: 35
Keywords: Mississippi pot roast, slow cooker recipes, family dinner, kid-friendly meals, easy beef recipes, chuck roast, set and forget