Tender chunks of beef with savory potatoes and carrots in a rich and beefy gravy cooks slowly in a Crock Pot all day for an easy family dinner. Seasoned with ranch and peperoncini peppers, this Mississippi pot roast is sure to be a favorite.
Spray the bowl of a 6-qt slowcooker with cooking spray and set aside.
Place the chuck roast on a plate and season both sides of it with the Back of the Yards seasoning (or the substitute listed in the notes section below.) Let it rest while you prepare the vegetables.
Slice the potatoes in half and then each half into quarters. Chop the carrots into large chunks. Stir them together at the bottom of the Crock Pot.
Nestle the chuck roast on top of the bed of vegetables. Sprinkle the ranch seasoning evenly over everything.
Place the peperoncini peppers and the diced butter cubes over the top of the beef roast. Pour the beef stock gently over the vegetables but avoid the top of the beef so you don't "wash" the seasonings off.
Cook the pot roast on LOW for 8 hours. You should be able to easily shred the beef with two forks.
Measure 1/4 cup cold water and whisk in the cornstarch. Pour the water into the Crock Pot and stir, it will quickly thicken the gravy in the pot.
NOTE: The peperoncini peppers will cook down and become very soft in the 8 hours you cook them. Our family loves the flavor they add so I added an additional 5 peppers when I stirred in the cornstarch and water, making 10 peppers total for the whole recipe. They added just a bit more vinegary kick to the gravy and made for a pretty presentation at the dinner table.
Recipe Notes
Back of the Yards Substitution:
If you don't want to use the pre-measured seasoning blend, you can easily substitute: