Mississippi Pot Roast (Drip beef)
Delicious and fork tender roast beef done in your crock pot with only 5 ingredients
Equipment
- 1 Crock pot or slow cooker
Ingredients
- 1 Tbsp extra virgin Olive Oil
- 1 Tbsp butter
- 4-5 lb Beef Chuck roast
- Salt and pepper
- 1 packet Ranch seasoning
- 1 packet Au Jus seasoning
- ⅔ cup pepperoncini juice
- 5-6 med pepperoncini
- ¼ lb butter, cut into pieces
Instructions
- In a large saucepan, melt 1 Tbsp butter and add 1 Tbsp extra virgin Olive Oil over med-high heat
- Season the roast with Salt and pepper then Add the roast to the pan and brown on all sides
- Once the roast is browned, transfer it to the crock pot and add 1 packet Ranch seasoning, 1 packet Au Jus seasoning,
- Add ¼ lb butter, cut into pieces on top of the roast and seasonings then add ⅔ cup pepperoncini juice and 5-6 med pepperoncini to the bottom of the crock pot.
- Turn the crockpot on to low and cook for 8 hours until fork tender.
- Once done, remove the roast to a cutting board to shred, or alternatively you can shred it right in the crock pot if you don't want to make a gravy.
- If you want a thicker gravy, combine 1 T cornstarch and 1 T water and make a slurry. Add the slurry to the gravy and let it cook for 5 minutes stirring often, until it thickens.
Notes
This is a no fuss but delicious and easy way to cook a roast that shreds perfectly for drip beef sandwiches, or to pair with some mashed potatoes and gravy.