Easy Weeknight Mississippi Pot Roast
This lightened up Mississippi pot roast is my go-to easy dinner when I don’t feel like cooking. It’s made with a few simple ingredients and no butter, so it’s a healthier twist on the classic recipe. Perfect for meal prep, busy weeknights, or coming home to a ready to eat meal after a long day.
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If there’s one recipe I come back to again and again when I really don’t feel like cooking it’s this lightened up Mississippi pot roast. It’s packed full of protein, and a nice kick of spice from the pepperoncini peppers and their juice. The acidic juice also helps tenderize the meat and make it that fall apart-ness we all love!
This is my “set it and forget it” meal that always turns out perfect. I prep it the morning, throw everything in the slow cooker, go about my day (usually work & my workout), and come home to the most tender and flavorful shredded beef.
It’s inspired by the classic Mississippi pot roast, but I make mine a little lighter without butter. You still get that rich, savory flavor thanks to the ranch seasoning and pepperoncini juice, minus the extra fat. There is enough fat on the chuck roast in my opinion to add flavor. Leave the butter to a slice of bread to go alongside the roast!
Why You’ll Love This Recipe
- One Pan Meal – a simple recipe to make when you have a busy day/evening. Throw everything in the slow cooker and let it do its thing while you’re working. You’ll come home to a great meal, and a yummy smelling home.
- Minimal effort – 5 minutes of prep, then you set it and forget about it for 10 hours.
- Great for meal prep – reheats SO good!! I love pot roast leftovers.
- Lower in fat – I don’t add butter to my pot roast and it turns out great. There is enough fat on the chuck roast itself to keep the meat moist and tender. I like my butter on a slice of bread instead 🙂
How to Serve
- Over mashed potatoes
- Alongside roasted or pan fried veggies. I love to enjoy this recipe with Spicy Garlic Green Beans
- As a sandwich or as sliders
How to Make Easy Weeknight Mississippi Pot Roast
- Place the meat into the slow cooker, add in the peppers, juice, and ranch seasoning.
- Turn the slow cooker on to ‘low’ for 8-10 hours, or high for 4-6 hours. The roast will be ready when the meat is tender and begins to shred apart when you use two forks to shred.
Ingredients
Equipment
Method
- Place the chuck roast into the slow cooker. Add in the pepperoncinis peppers, pepperoncinis juice, and ranch seasoning.
- Turn the slow cooker on low for 8-10 hours. The meat will be ready when it is tender and it begins to shred apart.
Notes
- Sear first (totally optional): I’ve tried both ways seared and un-seared and I don’t notice a difference. But if you want another step, sear the roast in a oiled hot pan for 2–3 minutes per side before adding to the slow cooker.
- Make it a meal: Serve over mashed potatoes, or with roasted veggies for a balanced meal! This recipe goes great with my Spicy Garlic Green Beans!
- Low for 8-10 hours or high for 4-6 hours: Low and slow is the way to go. But, if you’re in a time crunch, cooking on high works too, you may not have as tender of a roast though.
