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Crockpot Mississippi Pot Roast - featured image

Crockpot Mississippi Pot Roast: 1 Pot, 4 Meals

  • Author: SOFIA
  • Total Time: 8 hours 10 minutes
  • Yield: 4 servings 1x

Description

A forgiving, slow-cooker pot roast recipe designed for meal prep. This dish yields four distinct, restaurant-quality meals that reheat perfectly, featuring tender chuck roast in a rich au jus with pepperoncini and ranch seasoning.

Ingredients

Scale
  • 3–4 pounds boneless chuck roast
  • 1 large yellow onion, sliced into half-moons
  • 1 jar (14 oz) pepperoncini peppers and juice
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) Italian dressing seasoning mix
  • 1/2 cup (113g) unsalted butter
  • 1 packet (1.5 oz) brown gravy mix (optional, for thicker gravy)

Instructions

  1. Pat the chuck roast dry with paper towels. If thick, score lightly with a knife.
  2. Slice the onion into half-moons and place half in the bottom of a 6-quart slow cooker to create a bed.
  3. Place the roast on top of the onions.
  4. Pour the ranch seasoning packet and Italian seasoning packet over the roast.
  5. Pour the pepperoncini peppers and their juice over the meat.
  6. Place the half cup of butter on top of the roast.
  7. Cover and cook on LOW for 8-10 hours (or HIGH for 6 hours if short on time).
  8. Remove roast to a cutting board and let rest for 5 minutes.
  9. Skim excess fat from the juices if desired. If using gravy mix, whisk with 1/2 cup cold water and stir into juices, cooking on HIGH for 5 minutes to thicken.
  10. Shred the beef using two forks, discarding large pieces of hard fat.
  11. Return shredded meat to the slow cooker and toss with the au jus.
  12. Divide meat and juices evenly into meal prep containers (approx. 1 cup meat, 1/4 cup juice per container).
  13. Cool completely to room temperature before refrigerating or freezing.

Notes

Do not skip the resting step; it keeps the meat juicier. If reheating, add a splash of water or broth to prevent drying out. For freezing, portion into single servings and label with the date; they last up to 3 months. The flavors improve after day 2 in the fridge.

  • Prep Time: 10 minutes
  • Cook Time: 8-10 hours
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: Approximately 1 cup
  • Calories: 380
  • Sugar: 2
  • Sodium: 650
  • Fat: 24
  • Saturated Fat: 12
  • Carbohydrates: 4
  • Fiber: 1
  • Protein: 35

Keywords: crockpot, pot roast, meal prep, slow cooker, chuck roast, pepperoncini, ranch seasoning, easy dinner, freezer friendly

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Find it online: https://cookazu.com/crockpot-mississippi-pot-roast-1-pot-4-meals/