30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Slow Cooker Mississippi Pot Roast
Slow Cooker Mississippi Pot Roast
Slow Cooker Mississippi Pot Roast
⏱9h
👥6
🔥600 cal
Medium
🍽️French
A luxurious take on the classic pot roast, utilizing high-quality ingredients and a more nuanced flavor profile. This version is perfect for a special occasion.
A luxurious take on the classic pot roast, utilizing high-quality ingredients and a more nuanced flavor profile. This version is perfect for a special occasion.
Pat the Prime Chuck Roast dry and generously season with all Seasoning ingredients.
Sear the roast in a large skillet over medium-high heat for 3-4 minutes per side to develop a rich crust. Transfer to the slow cooker.
In a saucepan, melt the Butter from the Sauce ingredients. Stir in the Ranch Dressing Mix, Au Jus Gravy Mix, Worcestershire Sauce, Cabernet Sauvignon, and Balsamic Vinegar. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Pour the Sauce mixture over the roast.
Add the chopped Onions, Rainbow Carrots, Potatoes, and Mushrooms around the roast.
Cover and cook on low for 10-12 hours, or until the roast is incredibly tender and easily shredded.
Shred the roast with two forks and serve with the vegetables and sauce. Garnish with fresh parsley, if desired.
Ingredients
6
3750Pound Prime Chuck Roast
230Tablespoon Smoked Paprika
1.522.5Tablespoon Garlic Powder
1.522.5Tablespoon Onion Powder
115Tablespoon Dried Rosemary
115Teaspoon Black Pepper-freshly ground
115Teaspoon Coarse Sea Salt
1240Packet Ranch Dressing Mix
1105Packet Au Jus Gravy Mix
8225Tablespoon European-Style Butter
8240Tablespoon Worcestershire Sauce
1240Cup Dry Cabernet Sauvignon
260Tablespoon Balsamic Vinegar
8960Medium Rainbow Carrots-peeled and chopped
5750Medium Yukon Gold Potatoes-quartered
2300Large Yellow Onions-chopped
4200Cremini Mushrooms-halved
Equipment
Slow Cooker
Large Skillet
Saucepan
Fork
Instructions
Pat the Prime Chuck Roast dry and generously season with all Seasoning ingredients.
Sear the roast in a large skillet over medium-high heat for 3-4 minutes per side to develop a rich crust. Transfer to the slow cooker.
In a saucepan, melt the Butter from the Sauce ingredients. Stir in the Ranch Dressing Mix, Au Jus Gravy Mix, Worcestershire Sauce, Cabernet Sauvignon, and Balsamic Vinegar. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Pour the Sauce mixture over the roast.
Add the chopped Onions, Rainbow Carrots, Potatoes, and Mushrooms around the roast.
Cover and cook on low for 10-12 hours, or until the roast is incredibly tender and easily shredded.
Shred the roast with two forks and serve with the vegetables and sauce. Garnish with fresh parsley, if desired.
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