Slow Cooker Mississippi Pot Roast

Slow Cooker Mississippi Pot Roast

A super easy pot roast with ranch seasoning, gravy and pepperoncini peppers!

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ingredients

For the pot roast:

• 1 (3 pound) beef roast (such as chuck)
• 8 pepperoncini peppers (whole or sliced)
• 2 tablespoons pepperoncini pickling juice (optional)
• 1/4 cup butter
• 1/4 cup all purpose flour (gluten-free for gluten-free)
• 2 cups beef broth
• 1 teaspoon worcestershire sauce (optional)
• 1 teaspoon soy sauce (optional)
• salt and pepper to taste

For the ranch seasoning:

• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• 1 teaspoon dried chives
• 1 teaspoon dried onions flakes
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

directions

For the pot roast:

1. Place the beef into a slow cooker or crockpot, sprinkle on the ranch seasoning, pepperoncini peppers and juices and cook on low for 8-10 hours or on high for 4-6 hours.
2. Melt the butter in a saucepan over medium heat, and simmer until the butter turns a light golden brown, about 2-3 minutes.
3. Sprinkle in the flour, mix well and let simmer until it turns a light golden brown, about 2-3 minutes.
4. Add the broth, along with any juices from the slow cooker, worcestershire sauce, and soy sauce, bring to a boil, reduce the heat and simmer until the gravy thickens, about 2-3 minutes, before seasoning with salt and pepper to taste.
5. Slice or shred the beef, as desired, pour on the gravy and mix before enjoying!

For the ranch seasoning:

6. Mix everything.

Nutrition Facts: Calories 407, Fat 26g (Saturated 11g, Trans 0.1g), Cholesterol 140mg, Sodium 464mg, Carbs 4g (Fiber 0.3g, Sugars 0.4g), Protein 36g

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