Recipe
Recipe
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Slow Cooker Southern Pot Roast Recipe (No Pepperoncini)
8
This Southern Pot Roast is more than just a meal—it’s a way to bring everyone to the table, share stories, and create memories. I hope it becomes a favorite in your home too!
Equipment
- 1 Slow Cooker
Ingredients
- 1 3.5-4 pounds chuck roast
- 1 1/2 Tbsp black pepper
- 1 Tbsp salt
- 2 Tbsp extra virgin olive oil
- 1 packet ranch seasoning
- 1 packet Au Jus Gravy Mix
- 4 tbsp butter
- 2 1/2 cups beef stock
- 1 tbsp cornstarch
Instructions
- Pat the chuck roast dry with a paper towel. Season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 90 seconds per side.
- Place the roast in a slow cooker sprayed with non-stick spray or lined with a disposable liner. Sprinkle the ranch seasoning and Au Jus gravy mix over the roast. Add the butter on top of the roast. Gently pour the beef stock around the sides of the roast.
- Cover and cook on low for 7-8 hours or on high for 5 hours, until the meat is tender and easily shredded.
- Once the roast is done, transfer the meat to a serving dish and shred, discarding any excess fat. Add 1 cup of liquid to the pot roast to keep from getting dry. Strain 1 1/2 cups of liquid from the slow cooker into a small saucepan. In a separate bowl, whisk together 1/2 cup cool water with 1 tablespoon of cornstarch. Stir the cornstarch mixture into the strained liquid. Bring to a simmer over medium heat and cook for 2-3 minutes, until the gravy thickens. Remove from heat.
- Serve the shredded pot roast with the gravy. I like to pair this dish with mashed potatoes or mashed cauliflower for the ultimate comfort meal.
Notes
- Calories: 464
- Protein: 42.4g
- Carbohydrates: 3.4g
- Fat: 35.9g
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