Go Back

Easy Mississippi Pot Roast in the Crockpot - Dump and Go

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. A great choice for busy weeknights because it is mostly dump-and-go.
Print Recipe Pin Recipe
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
 

  1. Pat your chuck roast dry and season both sides with your seasoning of choice
  2. Add neutral oil to a large skillet and heat over medium heat
  3. Sear each side for at least 3 – 4 minutes
  4. Transfer the chuck roast to the crockpot.
  5. Add in the dried minced onion
  6. Sprinkle the packet of ranch seasoning over the chuck roast
  7. Add 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 
  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 
  11. Once timer is up, open the lid and check that roast is done
  12. Use 2 forks to shred it in the crockpot and mix everything together
  13.  Cover again and let it finish cooking for an extra hour.
  14. Serve and enjoy