Description
A lazy, flavorful slow cooker recipe that requires zero chopping and minimal effort. This tangy, savory pot roast uses ranch and au jus mixes with dill pickles for a tender, fall-apart result perfect for busy weeknights.
Ingredients
- 3–4 pounds Chuck Roast
- 1 packet dry Ranch Dressing Mix
- 1 packet dry Au Jus Gravy Mix
- 1/2 cup (1 stick) Unsalted Butter
- 1 cup sliced Dill Pickles
- 1/2 cup Pickle Juice
- 4–5 Garlic Cloves, whole and peeled
- 1.5 pounds Red Potatoes, halved (optional)
- 2–3 large Carrots, chopped (optional)
- Olive Oil (for rubbing roast, optional)
Instructions
- Pat the chuck roast dry with paper towels. Trim excess hard fat if desired, but leave marbling. Rub lightly with olive oil if using.
- Place the roast in a 6-quart slow cooker. If using potatoes, place them in the pot first, then the roast on top.
- Sprinkle the entire packet of dry ranch dressing mix over the meat.
- Sprinkle the entire packet of dry au jus gravy mix over the ranch seasoning.
- Place the stick of butter on top of the seasoned roast.
- Dump in the sliced dill pickles and pour in the pickle juice.
- Add the whole peeled garlic cloves to the pot.
- Cover the slow cooker. Cook on LOW for 8 hours or on HIGH for 4-5 hours, until the meat is tender and falls apart easily with a fork.
- Remove the meat from the pot and shred it using two forks.
- Return the shredded meat to the pot and stir to coat in the juices.
- Taste the sauce and add salt and pepper if needed, though the seasoning packets are usually salty enough.
Notes
Do not skip the dill pickles; they provide the essential tangy flavor. If adding carrots, add them in the last 2 hours of cooking to prevent them from turning to mush. For a thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir in during the last 30 minutes. This recipe can also be made in an Instant Pot on High Pressure for 60 minutes with a 15-minute natural release.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Shredded meat with s
- Calories: 450
- Sugar: 4
- Sodium: 900
- Fat: 30
- Saturated Fat: 12
- Carbohydrates: 12
- Fiber: 2
- Protein: 35
Keywords: Mississippi pot roast, slow cooker recipes, crockpot dinner, easy weeknight meals, chuck roast, comfort food, low effort cooking