Paula Deen Marilyn’s Slow Cooker Pot Roast

Paula Deen Marilyn’s Slow Cooker Pot Roast is a five-ingredient dump-and-go dinner that cooks low and slow for eight hours. Ten minutes of prep, five to six servings, and your whole house smells like Sunday supper. This is the kind of recipe Southern families keep passing down.

The pepperoncini are what set this pot roast apart. They break down during those eight hours and create a tangy, buttery sauce that cuts through the richness of the chuck. Skip them and you end up with a good roast. Keep them and you get one people ask about.

Everything goes in raw, no browning needed. Start it in the morning and dinner is ready by evening. Leftovers hold well for three to four days in the fridge, and the flavor gets even better the next day.

Paula Deen Marilyn’s Slow Cooker Pot Roast

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

8

hours 

Calories

665

kcal

A fork-tender chuck roast slow cooked for eight hours with ranch dressing mix, au jus seasoning, a stick of butter, and tangy pepperoncini peppers until the meat falls apart into a rich, savory sauce.

Ingredients

• 3 lbs chuck roast
  

• 1 packet ranch dressing mix
  

• 1 packet au jous mix
  

• 1 stick Butter
  

• 1 jar pepperoncini, drained
  

• 1 teaspoon salt
  

• 1 teaspoon Black pepper
  

• 1 teaspoon garlic powder

Directions

• Assemble and cook: Place meat in a crock pot. Sprinkle with both mixes and place butter on top. Place pepperocinis on top. Cook on low for 8 hours.

Tools for this recipe

• Crock-Pot 7-quart manual slow cooker, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cut of beef instead of chuck roast?

Chuck roast works best here because the fat and connective tissue break down over eight hours, keeping the meat tender. Brisket flat or bottom round will cook through, but they dry out faster without that marbling. Stick with chuck if you can find it.

How long does this pot roast last in the fridge?

It keeps for three to four days in a sealed container. The flavor actually improves overnight as the meat soaks up more of the pepperoncini and butter sauce. You can freeze portions for up to three months.

Can I prep this the night before and cook it in the morning?

Layer everything in the crock pot insert, cover it, and refrigerate overnight. In the morning, set the insert in the base and start it on low. Do not go straight to high with a cold ceramic insert because it can crack from the temperature change.

What happens if I cook it on high instead of low?

Cooking on high cuts the time to about four to five hours, but the meat will not be as tender. Low and slow is what breaks down the tough fibers in chuck roast. Use high only when you are short on time, and expect a slightly firmer texture.

Why does the recipe call for both ranch dressing mix and au jus mix?

The ranch adds herbs and a slight tang while the au jus brings a beefy, savory depth. Together they build a full-flavored seasoning that works its way through the meat over eight hours. Leaving one out makes the sauce taste flat.