Mississippi Pot Roast Crockpot Recipe

Few things compare to the comforting aroma of a slow-cooked pot roast. The Mississippi Pot Roast is a Southern classic that has taken kitchens by storm for its rich, tangy, and savory flavors. Best of all, this recipe is incredibly simple to prepare with minimal ingredients and effort, thanks to your trusty crockpot.

Ingredients

You’ll need just a handful of ingredients to create this mouthwatering dish:

1 (3-4 pound) chuck roast – Well-marbled for tender, juicy results.
1 packet of ranch dressing mix – Adds a creamy, herby flavor.
1 packet of au jus gravy mix – Boosts the savory richness.
5-6 pepperoncini peppers – For a slight tang and heat (adjust based on your spice preference).
1 stick (1/2 cup) of unsalted butter – Melts into the roast for an indulgent touch.
Optional: 1/4 cup pepperoncini juice for extra tang.

Instructions

Follow these easy steps to make a perfect Mississippi Pot Roast:

1. Prepare the Roast

Pat the chuck roast dry with paper towels.
Optional: Lightly sear the roast in a hot skillet for 2-3 minutes per side. This step adds a deeper flavor but isn’t mandatory if you’re short on time.

2. Assemble in the Crockpot

Place the chuck roast in the bottom of the crockpot.
Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
Place the pepperoncini peppers on and around the roast. If you love bold tangy flavors, pour in a bit of the pepperoncini juice.
Add the stick of butter on top. No need to cut it; it will melt beautifully as it cooks.

3. Slow Cook

Cover and cook on low for 8 hours or high for 4-5 hours. The roast is ready when it’s tender and easily falls apart with a fork.

Serving Suggestions

Once your Mississippi Pot Roast is perfectly cooked, shred it gently with two forks and mix it with the buttery juices in the crockpot. Serve it:

Over mashed potatoes for a comforting meal.
With a side of buttered egg noodles or steamed rice.
As a sandwich filling in a crusty baguette for a hearty treat.

Pro Tips for Success

Choose the right cut: A chuck roast is ideal for its marbling, which renders down to create a melt-in-your-mouth texture.
Adjust the salt: Since both the ranch and au jus mixes are salty, avoid adding extra salt. Taste and adjust the seasoning at the end if needed.
Freeze leftovers: Shredded Mississippi Pot Roast freezes beautifully. Store in an airtight container for up to 3 months.

Why You’ll Love This Recipe

Minimal ingredients: No need for a long shopping list!
Set it and forget it: The crockpot does all the heavy lifting.
Family-friendly: The flavors are mild enough for kids but satisfying for adults.

Frequently Asked Questions

Can I use a different cut of meat?

Yes! While chuck roast is the best choice, you can use brisket, bottom round, or even pork shoulder.

What if I don’t like spicy foods?

The pepperoncini peppers add flavor but not much heat. You can use fewer peppers or omit them altogether if you prefer a milder dish.

Can I make this in the oven instead?

Absolutely! Place all ingredients in a Dutch oven and bake at 275°F (135°C) for 4-5 hours, or until the meat is tender.

Mississippi Pot Roast Crockpot Recipe

Ingredients