This easy Mississippi Pot Roast Recipe will quickly become your favorite Crock Pot meal! It only requires 4 ingredients and you can make an easy brown gravy at the end!
Melt the butter on the bottom of the crock pot and and mix in the Au Jus and Ranch Dressing Mix. Add the pepperoncini peppers and Pot Roast (no need to salt the pot roast prior). Add the baby carrots.
Cook on low for 8-10 hours, or on high for 4-5. It will be very tender when it's ready and easily break apart.
Use tongs or two large spoons/spatulas to remove the beef and set aside on a plate. Use a slotted spoon to remove the carrots, place them on a serving plate with the pot roast.
If you have enough juice at the bottom of the crock pot for some gravy, (I always do), turn the crock pot on high.
Mix the cornstarch with 4 Tablespoons of pot roast juice and slowly pour some of it back into the crock pot, whisking constantly. Give it time to thicken before you add more, otherwise it will become too thick (if it does, you can thin it with beef or chicken stock). You likely will not need to use all of it.
Once it's near your desired level of thickness, remove it from the heat. It will thicken a little bit more upon standing.
-The best cuts of roast for this recipe:
-The Ranch mix and Au Jus mix don't need to be prepared/mixed with anything prior to adding to the crock pot, only the contents of the packet itself is added.
-Pepperoncini peppers don't add heat, just flavor!
*Browning the meat first is optional, but it does improve the texture and flavor of the meat.