Crockpot Mississippi Pot Roast
This Crockpot Mississippi Pot Roast is a tender, flavorful, and unbelievably easy slow cooker recipe that practically makes itself! Juicy chuck roast is slow-cooked with ranch seasoning, au jus mix, butter, and pepperoncini peppers for a rich, tangy, melt-in-your-mouth meal. Perfect for busy weeknights or Sunday dinners just set it and forget it!
Ingredients
- Chuck roast 3–4 pounds: Choose one with good marbling for the most tender result.
- 1 packet ranch seasoning mix: Adds herby savory flavor.
- 1 packet au jus gravy mix: Gives a deep beefy taste.
- 1 stick butter unsalted: Adds richness and helps make the gravy.
- 6 –8 pepperoncini peppers: Bring mild heat and tang that balance the roast.
Tips:
- Don’t add broth or water. The butter and peppers create plenty of juice.
- If you like extra flavor pour a tablespoon of the pepperoncini juice over the roast before cooking.
- Want less spice? Use fewer peppers or remove the seeds.
Instructions
Step 1: Prepare the roast
- Trim any excess fat, but keep some for moisture. Place the roast in the bottom of your crockpot.
Step 2: Add seasonings
- Sprinkle the ranch mix and au jus gravy mix evenly over the top of the meat.
Step 3: Add butter and peppers
- Place the stick of butter right on top of the roast. Scatter the pepperoncini peppers around it.
Step 4: Slow cook
- Cover the crockpot with a lid.
- Cook on Low for 8 hours for best tenderness.
- Or on High for 4–5 hours if you’re short on time.
Step 5: Shred and serve
- When done, the meat should be fork-tender. Shred it right in the crockpot using two forks, then mix it into the juices. The rich sauce will coat every bite.
Video
Notes
📝 Notes
- Use a well-marbled chuck roast for the most tender, flavorful result.
- Add whole pepperoncini peppers for tangy flavor—don’t skip them.
- Use ranch and au jus seasoning packets for the classic Mississippi taste.
- Cook low and slow for 8 hours for fall-apart tenderness.
- Shred meat directly in the slow cooker and stir into the juices.
- Serve with mashed potatoes, rice, or toasted sandwich rolls.
- Store leftovers in the fridge up to 4 days or freeze up to 3 months.
- For less sodium, use reduced-salt seasoning mixes and unsalted butter.