Crockpot Mississippi Pot Roast

Crockpot Mississippi Pot Roast is the ultimate comfort food—rich, tender, and packed with bold, savory flavor. This iconic slow-cooker dish became popular for its incredibly simple ingredient list and its “set it and forget it” cooking method. A well-marbled beef roast slowly cooks with ranch seasoning, au jus mix, butter, and pepperoncini peppers, creating meat that’s unbelievably juicy and fall-apart tender. As it cooks, the flavors melt together into a savory, slightly tangy, buttery sauce that’s impossible to resist. Perfect for busy days, cozy family dinners, or stress-free entertaining, this pot roast is a true classic that delivers maximum flavor with minimal effort.

Why I Love This Recipe

I love this recipe because it requires almost no prep but delivers incredible results every single time. You don’t need to sear the meat or measure complicated spices—just layer the ingredients and let the crockpot do the work. The beef turns out melt-in-your-mouth tender, and the sauce is rich, flavorful, and comforting. It’s one of those dishes that fills the house with an amazing aroma and feels like a warm hug on a plate.

Why It’s a Must-Try Dish

This dish is a must-try because it proves that simple ingredients can create extraordinary flavor. Crockpot Mississippi Pot Roast is foolproof, crowd-pleasing, and perfect for both beginners and experienced cooks. It’s versatile enough to serve over mashed potatoes, rice, or sandwiches, and it’s ideal for meal prep or feeding a crowd. If you love comforting, hearty meals with minimal effort, this recipe belongs in your kitchen.

Recipe Details

• Preparation Time: 5 minutes
• Cooking Time: 8 hours (low) or 4–5 hours (high)
• Total Time: 8 hours 5 minutes
• Servings: 6
• Calories per Serving: ~520 kcal
• Course: Main Course
• Cuisine: American / Southern-Inspired

Ingredients

• 3–4 lb chuck roast
• 1 packet ranch seasoning mix
• 1 packet au jus gravy mix
• 1/2 cup unsalted butter (1 stick)
• 6–8 pepperoncini peppers
• 1/4 cup pepperoncini juice (optional, for extra tang)
• Salt and black pepper (optional, to taste)

Cooking Directions

Step-by-Step Preparation Method

1. Prepare the Crockpot:
Place the chuck roast directly into the slow cooker.

2. Season the Roast:
Sprinkle the ranch seasoning mix evenly over the roast, followed by the au jus gravy mix.

3. Add Butter and Peppers:
Place the stick of butter on top of the roast. Add pepperoncini peppers around and on top of the meat. Pour in pepperoncini juice if using.

4. Cook:
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is extremely tender and shreds easily with a fork.

5. Shred and Serve:
Shred the beef directly in the crockpot and mix it into the sauce before serving.

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How to Serve

• Over mashed potatoes or mashed cauliflower
• With rice or egg noodles
• Inside sandwich rolls for Mississippi pot roast sliders
• Alongside roasted vegetables or green beans
• Topped with extra sauce from the crockpot

Recipe Tips

• Chuck roast works best due to its marbling
• Do not add extra liquid—the roast releases its own juices
• For less tang, reduce pepperoncini juice
• Shred beef gently to keep it juicy
• Let the roast rest in the sauce for 10 minutes before serving

Variations

1. Spicy Mississippi Pot Roast: Add extra pepperoncini juice or sliced jalapeños
2. Low-Sodium Version: Use low-sodium ranch and au jus packets
3. Creamy Version: Stir in 1/4 cup cream cheese at the end
4. Instant Pot Version: Pressure cook for 60 minutes with natural release
5. Mississippi Chicken: Substitute chuck roast with chicken thighs

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days
• Freezer: Freeze cooked pot roast for up to 3 months
• Reheating: Reheat gently on stovetop or microwave with extra sauce

Special Equipment Needed

• Slow cooker (crockpot)
• Tongs or forks for shredding
• Measuring cup (for pepperoncini juice)
• Serving spoon

Conclusion

Crockpot Mississippi Pot Roast is the definition of easy, comforting, and incredibly flavorful home cooking. With just a handful of ingredients and almost no prep, you get tender, juicy beef in a rich, buttery, tangy sauce that’s perfect for any occasion. Whether served for a family dinner, meal prep, or casual entertaining, this recipe is a guaranteed hit and a must-have in your slow-cooker rotation.

Crockpot Mississippi Pot Roast

Crockpot Mississippi Pot Roast is the ultimate comfort food—rich, tender, and packed with bold, savory flavor. This iconic slow-cooker dish became popular for its incredibly simple ingredient list and its “set it and forget it” cooking method.

Author: Stella Parker Cuisine: American Course: Dinner

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Prep Time 5 mins Cook Time 8 hrs Total Time 8 hrs 5 mins Difficulty: Beginner Servings: 6

Ingredients

Servings

• 3 lb 3–4 chuck roast
• 1 packet ranch seasoning mix
• 1 packet au jus gravy mix
• ¹⁄₂ cup unsalted butter (1 stick)
• 6 pepperoncini 6–8 peppers
• ¹⁄₄ cup pepperoncini juice (optional, for extra tang)
• Salt and black pepper (optional, to taste)

Instructions

1. 1. Prepare the Crockpot: Place the chuck roast directly into the slow cooker.
2. 2. Season the Roast: Sprinkle the ranch seasoning mix evenly over the roast, followed by the au jus gravy mix.
3. 3. Add Butter and Peppers: Place the stick of butter on top of the roast. Add pepperoncini peppers around and on top of the meat. Pour in pepperoncini juice if using.
4. 4. Cook: Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is extremely tender and shreds easily with a fork.
5. 5. Shred and Serve: Shred the beef directly in the crockpot and mix it into the sauce before serving.

Keywords: Crockpot Mississippi Pot Roast