Ingredients
Equipment
Method
- Pat the beef chuck roast dry with paper towels. This helps to create a better sear if you choose to brown it first, though it's not strictly necessary for this recipe. Season lightly with freshly ground black pepper if desired; remember the seasoning packets are already salted.2.5 to 3 pounds boneless beef chuck roast, Freshly ground black pepper
- In a small bowl, whisk together the dry ranch seasoning mix and the dry au jus gravy mix until well combined. Generously sprinkle this seasoning blend over all sides of the beef chuck roast, pressing it in slightly to help it adhere.1 packet dry ranch seasoning mix, 1 packet dry au jus gravy mix, 2.5 to 3 pounds boneless beef chuck roast
- Place the seasoned chuck roast into your slow cooker.2.5 to 3 pounds boneless beef chuck roast
- Distribute the pieces of butter evenly over the top of the seasoned roast. The butter will melt and contribute to the rich, savory gravy as the roast cooks.1/2 cup butter, 2.5 to 3 pounds boneless beef chuck roast
- Pour the beef broth (or water, if you prefer) around the sides of the roast in the slow cooker. Avoid pouring it directly over the seasoning if possible, to keep the flavors concentrated.1 cup beef broth, 2.5 to 3 pounds boneless beef chuck roast
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 4-5 hours, until the beef is fork-tender and shreds easily. The exact cooking time will depend on your slow cooker and the size of your roast.
- Once the roast is tender, carefully remove it from the slow cooker and place it on a cutting board or in a bowl. Let it rest for about 10-15 minutes. This allows the juices to redistribute, resulting in more succulent meat. Then, using two forks, shred the beef into bite-sized pieces.2.5 to 3 pounds boneless beef chuck roast
- While the roast is resting, you can make the gravy. If your slow cooker has a sauté function, you can use it to thicken the liquid. Otherwise, you can carefully pour the cooking liquid into a saucepan over medium heat. If the liquid seems too thin, you can create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water and gradually adding it to the simmering liquid, stirring until thickened. Alternatively, many people find the natural reduction of the liquid with the butter and drippings to be perfectly rich and delicious without additional thickening. Taste and adjust seasoning if needed, though it's usually spot-on.
- Return the shredded beef to the slow cooker with the thickened gravy, or place the shredded beef on a serving platter and spoon the gravy over it. Garnish with chopped fresh parsley if you like. This Mississippi Pot Roast is fantastic served over mashed potatoes, rice, or with crusty bread to soak up all that delicious gravy.2.5 to 3 pounds boneless beef chuck roast, Chopped fresh parsley
Notes
Leftovers can be refrigerated for 3-4 days or frozen for up to 2-3 months. Reheat on the stovetop, microwave, or oven.
