Crockpot Mississippi Pot Roast | Easy, Flavorful, and Fall-Apart Tender Recipe

Introduction

This Crockpot Mississippi Pot Roast is a hands-off, flavorful dish that results in tender, fall-apart meat. With a rich combination of seasonings, butter, and pepperoncini, it creates a savory sauce perfect for comforting dinners. It’s easy to prepare and makes excellent leftovers.

Ingredients

• 2 to 4 pounds chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 8 pepperoncini peppers
• ¼ cup pepperoncini juice (optional)
• ½ cup (1 stick) butter

Instructions

1. Step 1: Place your crockpot on a clean, flat surface and set it to the low heat setting. No preheating is needed.
2. Step 2: Put the chuck roast directly into the bottom of the crockpot. There’s no need to sear or trim it.
3. Step 3: Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top of the roast without stirring.
4. Step 4: Arrange the pepperoncini peppers around the roast. If desired, pour the pepperoncini juice over the top for extra tang.
5. Step 5: Place the stick of butter on top of the roast. It will melt and blend with the meat juices during cooking.
6. Step 6: Cover and cook on low for 8 hours. Avoid opening the lid during cooking to maintain heat.
7. Step 7: After cooking, shred the meat using two forks in the crockpot. Stir the shredded meat into the juices and serve hot.

Tips & Variations

• Use chuck roast for its marbling, which makes the meat tender and juicy; avoid lean cuts that can dry out.
• Do not add water, as the butter and pepperoncini juice provide enough liquid for cooking.
• Resist opening the lid during cooking to keep heat and moisture inside.
• Add vegetables like carrots, potatoes, or onions around the roast before cooking for a complete meal.
• If you don’t have pepperoncini, banana peppers make a good substitute or omit them for a milder flavor.
• Try pork shoulder or boneless chicken thighs as alternatives, though shredding texture will differ.
• For a lighter version, use low-sodium seasoning mixes and skip the butter.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave until warmed through. The roast also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to brown the roast before cooking?

No, browning is not necessary. The slow cooking process breaks down the meat and renders the fat, creating flavorful juices and a tender roast.

Can I cook this on high instead of low?

While possible, cooking on high may result in a less tender texture. For best results, cook on low for a full 8 hours.

Crockpot Mississippi Pot Roast | Easy, Flavorful, and Fall-Apart Tender Recipe

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4.9 from 144 reviews

This Crockpot Mississippi Pot Roast is an effortless, hands-off slow cooker recipe featuring a tender, juicy chuck roast simmered in a rich, buttery, and tangy sauce made from ranch seasoning, au jus gravy mix, and pepperoncini peppers. Perfect for busy weeknights or family gatherings, it offers savory, melt-in-your-mouth beef with minimal prep and maximum flavor.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 10 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 to 4 pounds chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 8 pepperoncini peppers
• ¼ cup pepperoncini juice (optional)
• ½ cup (1 stick) butter

Instructions

1. Prepare the Crockpot: Place your crockpot on a clean, flat surface and plug it in. Set it to the low heat setting. No preheating required, but make sure it’s clean and ready to go.
2. Add the Roast: Place the 2 to 4 pound chuck roast directly into the bottom of the crockpot. No need to sear or trim it as the fat will render and help build the sauce.
3. Add Seasonings: Sprinkle 1 packet of ranch dressing mix and 1 packet of au jus gravy mix evenly over the top of the roast. Do not mix them in; letting the seasoning sit on top allows it to slowly soak into the meat.
4. Add the Pepperoncini: Place 8 whole pepperoncini peppers around the roast. If you want extra tang and zing, pour ¼ cup of the pepperoncini juice over the roast now.
5. Top with Butter: Place 1 stick (½ cup) of butter directly on top of the roast. It will melt slowly during cooking and mix with the seasonings and meat juices to create a flavorful, silky sauce.
6. Slow Cook: Cover the crockpot with the lid and cook on low heat for 8 hours. Do not open the lid during cooking as it can release heat and extend the cooking time.
7. Shred and Serve: After 8 hours, remove the lid and use two forks to shred the meat in the crockpot. The meat should be fork-tender and fall apart easily. Mix the shredded meat with the juices and serve hot over your choice of sides like mashed potatoes or buttered noodles.

Notes

• If you don’t have pepperoncini, banana peppers can be used or them can be omitted entirely for a milder flavor.
• Alternative meats such as pork shoulder or boneless skinless chicken thighs or breasts may be used, though the texture and shredding will differ.
• For a low-sodium version, use reduced-sodium ranch and au jus mixes and consider skipping the butter.
• Add vegetables like baby carrots, halved Yukon gold potatoes, or thick-cut onions around the roast before cooking to create a full one-pot meal.

Keywords: Mississippi Pot Roast, Slow Cooker Pot Roast, Crockpot Roast, Beef Chuck Roast, Easy Dinner Recipe, Comfort Food