4-Ingredient Slow Cooker Mississippi Pot Roast

Ingredients

Instructions

0 of 6 steps complete

1. 1Place the chuck roast in a 6-quart slow cooker and pour the water around it.
2. 2Sprinkle the ranch seasoning and au jus mix evenly over the top of the roast.
3. 3Set the stick of butter on top of the roast.
4. 4Cover and cook on LOW for 8 hours, until the beef shreds easily with a fork.
5. 5Shred the roast in the cooker and stir it into the juices. Taste before adding salt, since the mixes are seasoned.
6. 6Serve over mashed potatoes or on rolls. Refrigerate leftovers within 2 hours for up to 3–4 days and reheat to 165°F.