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Ultimate Crockpot Mississippi Pot Roast

A close-up of shredded Mississippi pot roast served on a white plate, topped with green pepperoncini peppers.
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Make this incredibly tender and juicy Mississippi Pot Roast in your slow cooker. It requires minimal prep and delivers a rich, savory, and tangy flavor perfect for family dinners.

Ingredients

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  • 1 (3 to 4 pound) chuck roast
  • 1 packet dry ranch seasoning mix
  • 1 packet dry au jus gravy mix
  • 1/2 cup (1 stick) unsalted butter, cut into pats
  • 1/2 cup pepperoncini peppers, drained (reserve the juice)
  • 1/4 cup reserved pepperoncini juice (optional, for extra tang)

Instructions

  1. Place the chuck roast in the bottom of your slow cooker.
  2. Sprinkle the dry ranch seasoning mix and the dry au jus gravy mix evenly over the top of the roast.
  3. Arrange the pats of butter over the seasoning.
  4. Place the drained pepperoncini peppers around the roast. If you want more tang, drizzle some of the reserved pepperoncini juice over the top.
  5. Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4 to 5 hours, until the beef is fall-apart tender.
  6. Shred the beef directly in the slow cooker using two forks. Stir the shredded beef into the cooking liquid to coat it thoroughly.
  7. Serve the Mississippi Pot Roast hot, perhaps over mashed potatoes or egg noodles.

Notes

  • For a slightly different flavor profile, you can use an Instant Pot. Brown the roast first, then add all other ingredients (except butter, which you can add on top) and cook on High Pressure for 60 minutes, followed by a Natural Pressure Release for 15 minutes.
  • This recipe is a great option if you are looking for simple meal planning solutions for busy weeknights.
  • If you prefer less tang, reduce the amount of pepperoncini juice you add.

Nutrition

Find it online: https://cutcooktaste.com/mississippi-pot-roast-recipe-easy-dump-and-go/