Description
Easy mississippi roast made in a crockpot with delicious gravy.
Ingredients
Units
Scale
- 3 pounds chuck roast
- Salt and pepper to taste
- 1/4 cup unsalted butter
- 1/2 (1 ounce) envelope ranch dressing mix
- 1/2 (1 1/4 ounce) envelope au jus mix
- 1/2 cup sliced pepperoncini peppers or more if you like
- 1 cup diced carrots
- Fresh cilantro leaves for garnishing
Instructions
- Rinse chuck roast and pat dry with paper towels. Season each side of the roast with a little salt and pepper.
- In a large nonstick skillet. Melt butter over medium-high heat. Sear the roast in the skillet, about 30 seconds each side.
- Transfer the roast into a 6-quart slow cooker with all the remaining butter. Sprinkle ranch dressing mix on top of the roast. Place pepperoncini peppers and carrots on top. Cover and set on low for 8 hours.
- Dish and garnish with cilantro. Serve with mashed potatoes. Enjoy!
Nutrition
- Serving Size: 1
- Calories: 566
- Sugar: 1g
- Sodium: 240mg
- Fat: 26.5g
- Saturated Fat: 11.7g
- Carbohydrates: 2.1g
- Protein: 75.1g
- Cholesterol: 249mg
