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