Slow Cooker Mississippi Pot Roast with Gravy
Just a few simple ingredients are all you need to make this flavorful, tender pot roast with gravy. The pepperoncini peppers add a unique, amazing flavor!
Servings: 6 servings
Calories: 336kcal
Ingredients
- 1/2 cup 1 stick butter
- 1 packet Ranch dressing mix
- 1 packet Au Jus mix
- 1/2 cup water
- 8 whole pepperoncini peppers
- 1 2.5-3 lb. beef roast
- 2 cups baby carrots
- 2 tablespoons cornstarch
Instructions
- Place butter in bowl of slow cooker and set to low heat. When butter has melted, whisk in Ranch dressing mix, Au Jus mix and water.
- Add pepperoncini peppers and roast to the slow cooker. Arrange the carrots around the roast. Cover and cook on low for 8-10 hours, or until roast is tender and breaks apart easily.
- Remove roast to a platter, along with carrots, using a slotted spoon. Cover and keep warm.
- Turn slow cooker to high. In small bowl, whisk together cornstarch and 4 tablespoons of the cooking liquid from the slow cooker to make a slurry. Slowly whisk the cornstarch mixture back into the pan juices, adding only enough of the mixture so that the gravy reaches the desired thickness (you may not use all the slurry).
- Serve gravy alongside the roast and carrots.
Nutrition
Serving: 1g | Calories: 336kcal | Carbohydrates: 14g | Protein: 15g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1763mg | Fiber: 3g | Sugar: 6g