Mississippi pot roast is the ultimate slow cooker comfort meal. With such a simple recipe, you get a chuck roast that’s buttery, fall-apart tender with savory juices, and signature tang from the pepperoncini. It’s famous for a reason; you barely prep anything, but it tastes like you worked all day.

This Mississippi pot roast is a great choice for busy weeknights because it is mostly dump-and-go. Set your ingredients in the crockpot and let it do the cooking. It is also perfect for Sunday dinner when you have family over and want a cozy, fall-apart beef meal that feels comforting and filling. Since it stretches well and stays warm in the slow cooker, it works beautifully for feeding a crowd.

It is also ideal for meal prep because the leftovers stay juicy and flavorful in the sauce. You can even use the shredded beef for game day sandwiches and sliders. On top of that, it freezes and reheats well, making it a smart freezer meal.

How To Make Mississippi Pot Roast in the Crockpot

3-4 lb chuck roast
1 packet ranch seasoning
1 packet au jus gravy mix
1/2 – 1 stick Kerry gold butter
4-8 pepperoncini peppers + 1/4 cup of juice
2 cups of beef stock ( unsalted)
2 onions
1 head of garlic
rosemary and thyme
All purpose seasoning

1. Pat your chuck roast dry and process to season with your seasoning of choice ( i used all purpose seasoning), Make sure to season all sides of the chuck roast.

2. Add neutral oil to a large skillet and heat over medium heat to sear the chuck roast. While you can skip this step. I have found it adds such depth and flavor to the final product.

3. Sear each side for at least 3 – 4 minutes. Flip the chuck roast and ensure all sides have good browning on it.

4. Once that’s done, it’s time to transfer all the ingredients to the crockpot. Starting with the chuck roast goes in first.

5. Next add in your dried minced onion.

6. Add in the packet of ranch seasoning.

7. Sprinkle the au jus gravy mix.

8. Slice up the butter and add the pieces on top of the seasonings.

9. Add the pepperoncini peppers around the roast with the pepperoncini juice for that extra tang and 2 cups of beef stock.

10. Cover and set your crockpot to cook on low for 8-hours or on high for 4-hours until the chuck roast pulls apart easily.

12. After 7hrs on low, you can open the lid and check that roast is done. It should be fork tender, you can then use 2 forks to shred it in the crockpot.

13. Cover again and let it finish cooking. After 8-hours your chuck roast is ready to enjoy.

14. Serve and enjoy.

Important Recipe Notes

Use chuck roast, choose one that’s equal thickness and with marbling. Chuck roast hold up great to slow cooking and you really can’t mess it up.
Cook on low when you can. Tough cuts of meat such as chuck roast do well with low and slow heat for fork-tender deliciousness..
Start light on pepper juice as its very tangy and can mess up your dish. Go light and taste to adjust at the end.
Keep beef in the juices for best flavor. Check around 7-hr to shred and allow it to soak up the juices for last hour of cooking.
The ranch seasoning and au just gravy packets add a lot of salt to the dish already. You want to hold any extra salt until the end. Taste the roast after cooking and then adjust seasoning accordingly.
Skim fat to keep the sauce from feeling greasy. A good cut of chuck roast has its own fat and with the added butter, it can end up making the meal feeling too heavy.

Easy Mississippi Pot Roast in the Crockpot - Dump and Go

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Cuisine: American

Ingredients Equipment Method

Ingredients

3 -4 lbs chuck roast
1 packet ranch seasoning
1 packet au jus gravy mix
1 stick Kerry gold butter
4 - 8 pepperoncini peppers + 1/4 cup of the juice
2 cups beef stock
2 onions
1 head of garlic
rosemary and thyme
All purpose seasoning

Equipment

Slow Cooker

Method

Pat your chuck roast dry and season both sides with your seasoning of choice
Add neutral oil to a large skillet and heat over medium heat
Sear each side for at least 3 – 4 minutes
Transfer the chuck roast to the crockpot.
Add in the dried minced onion
Sprinkle the packet of ranch seasoning over the chuck roast
Add the au jus gravy mix.
Slice up the butter and add the pieces on top of the seasonings
Add the pepperoncini peppers around the roast with the pepperoncini juice
Cover and set your crockpot to cook on low for 8-hours or on high for 4-hours until the chuck roast pulls apart
Once timer is up, open the lid and check that roast is done
Use 2 forks to shred it in the crockpot and mix everything together
Cover again and let it finish cooking for an extra hour.
Serve and enjoy