Your favorite original Mississippi pot roast- now a meal-in-one. 8 simple ingredients and 5 minutes of prep time are all you need to have this tender and flavorful crock pot dinner a cookin'!
Optional browning step: preheat 2 to 3 tablespoons of butter in a large skillet (or a crock pot with a browning function) until very hot. Sear the beef on both sides until golden brown, about 4 minutes each side.
In the meantime, whisk together ranch seasoning, au just gravy mix, and beef broth.
Add the potatoes, carrots, and roast to the slow cooker (if you seared it, be sure to add all of the delicious pan juices too!). Pour the seasonings and broth over the top. Top with the pepperoncini, then butter.
Cook on low 6 to 9 hours or until the roast is pull-part tender.
How to thicken pot roast juices
Remove the roast and vegetables, cover, and keep warm. In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water or broth. Stir into the pot. Cook on high with the lid off until thickened.
Notes
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VARIATIONS: Substitute a pork butt roast for the beef. Banana peppers can be used instead of pepperoncini.
SERVING SUGGESTIONS: Serve with a tossed green salad and a favorite dressing. Goes well with macaroni and cheese and steamed broccoli or green beans.