Easy Crockpot Mississippi Pot Roast
Make this incredibly tender and juicy Mississippi Pot Roast in your slow cooker with minimal effort. It uses simple ingredients like ranch seasoning and pepperoncini peppers for a bold, savory Southern comfort flavor.
- Prep Time: 5 min
- Cook Time: 8 hr
- Total Time: 8 hr 5 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 3 to 4 lb beef chuck roast
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 1 packet dry ranch seasoning mix
- 1 packet dry au jus gravy mix
- 10 to 12 pepperoncini peppers, whole (with 2 tablespoons of the brine/juice)
- 1/2 cup beef broth (optional, for extra liquid)
Instructions
- Place the chuck roast in the bottom of your slow cooker.
- Sprinkle the dry ranch seasoning mix and the dry au jus gravy mix evenly over the top of the roast.
- Arrange the pieces of butter across the top of the roast.
- Pour the pepperoncini peppers and 2 tablespoons of their brine over everything. Add beef broth if you prefer more liquid, though it is not required.
- Cover the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours, until the meat shreds easily with a fork.
- Remove the roast from the slow cooker and shred it using two forks. Stir the shredded beef back into the cooking liquid before serving.
Notes
- For best results, use a 3 or 4-pound chuck roast.
- This roast is excellent served over mashed potatoes, egg noodles, or alongside buttered rolls.
- If you prefer a slightly spicier flavor, add a few more pepperoncini peppers.
- You can use an Instant Pot by searing the roast, then cooking on high pressure for 60 minutes followed by a natural pressure release.
Nutrition
- Serving Size: 1 serving (approx. 6 oz meat)
- Calories: 450
- Sugar: 2
- Sodium: 850
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 4
- Fiber: 0
- Protein: 45
- Cholesterol: 140