The Easiest Crockpot Mississippi Pot Roast

Why You’ll Love it

• 5 Minutes of Prep: This is a true “dump and go” dinner. There’s no searing and no chopping. Just place the ingredients in the pot and walk away.
• Incredibly Flavorful: The combination of savory seasonings and tangy peppers creates the most tender, juicy, fall-apart meat with a rich, built-in gravy.
• So Versatile: Serve it on toasted buns for incredible sandwiches, over mashed potatoes for a comforting classic, or with a side of rice.
• Family-Friendly: Despite the peppers, this roast is not spicy! It has a unique, tangy flavor that even picky eaters (like mine!) absolutely love.

The 5 Simple Ingredients You’ll Need

• Beef Chuck Roast: A 3-4 lb chuck roast is perfect. The marbling of fat makes it incredibly tender and flavorful. Don’t trim it!
• Ranch Seasoning Mix: One (1 oz) dry packet. This adds a zesty, herby flavor that is key to the recipe.
• Au Jus Gravy Mix: One (1 oz) dry packet. This is the savory, beefy secret weapon that creates the rich gravy.
• Unsalted Butter: One half-cup stick of butter. I recommend using unsalted butter to better control the saltiness, as the seasoning packets already contain salt.
• Whole Pepperoncini Peppers: You’ll need about 8-12 whole peppers from a jar, plus a splash of the brine.

Equipment Needed

The great thing about this recipe is you don’t need much!

• A 6-Quart Slow Cooker: This is the perfect size for a 3-4 lb roast and gives you enough room for all the juices. [Optional: Insert your Amazon affiliate link here]
• Two Forks: For shredding the tender meat at the end.

How To Make Mississippi Pot Roast in the Crockpot (Step By-Step)

Step 1: Place the Roast in the Crockpot

Place the chuck roast in the bottom of your slow cooker. No searing, no prep, just put it right in.

Step 2: Add Seasonings and Peppers

Sprinkle the entire packet of ranch seasoning and au jus mix directly on top of the roast. Arrange the whole pepperoncini peppers around the sides.

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Step 3: Top with Butter and Brine

Place the whole stick of butter on top of the roast. Pour about 1/4 cup of the pepperoncini brine into the pot.

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Step 4: Cook Low and Slow

Cover the crockpot and cook on LOW for 8 hours. Do not add any other liquid and try not to lift the lid!

Step 5: Shred and Serve

After 8 hours, the meat will be fall-apart tender. Use two forks to gently shred the meat directly in the pot. Stir to combine with all the delicious juices, and serve hot.

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Pro Tips for the Best Pot Roast

• Don’t Add Extra Liquid! It will be tempting, but please don’t. The roast will release its own juices, and combined with the butter and brine, it creates the perfect amount of concentrated, flavorful gravy.
• The Pepperoncini Brine is Key. Don’t skip adding a splash of the brine from the jar. It adds a crucial tangy element that balances the richness of the other ingredients.
• Low and Slow is Best. If you have the time, cooking on low for 8 hours truly makes the meat melt-in-your-mouth tender.
• Skip the Searing. Many pot roast recipes call for searing the meat first. We are skipping that step entirely to keep this recipe truly easy and “dump and go.” I promise you won’t miss it!

How To Make This A “Dump and Go” Dinner

Variations and Substitutions

• For a Little Kick: If you do want some heat, use hot pepperoncini peppers instead of mild ones.
• Make it with Chicken: This recipe is fantastic with 3-4 lbs of boneless, skinless chicken breasts or thighs. Cook on low for 4-6 hours.
• Make it with Pork: A 3-4 lb pork shoulder (or pork butt) works beautifully as well. Cook on low for 8-10 hours for amazing shredded pork.
• To Control the Salt: If you are sensitive to salt, look for a low-sodium au jus mix and be sure to use unsalted butter.

Serving Suggestions

Our family’s favorite way to eat this is piled high on toasted brioche buns with a slice of melted provolone cheese. It’s also incredible served over:

• Creamy Crockpot Mashed Potatoes [Link to this recipe when you create it]
• Buttered Egg Noodles
• Steamed White Rice

Storage and Freezing Instructions

How to Store Leftovers

Store any leftover pot roast in an airtight container in the refrigerator for 3-4 days. Make sure to include plenty of the juices to keep the meat moist.

Can I Freeze This?

Absolutely! This recipe freezes wonderfully. Let the roast cool completely, then place it in a freezer-safe, airtight container or a zip-top bag with the juices. It will keep in the freezer for up to 3 months.

How to Reheat

The best way to reheat is gently on the stovetop in a small saucepan over medium-low heat until warmed through. You can also reheat it in the microwave.

Frequently Asked Questions

Is Mississippi Pot Roast spicy?
No, it’s not! The peppers become very mild and tangy during the long cooking time. It’s a flavor the whole family can enjoy.

What’s the best cut of beef for this recipe?
A beef chuck roast is the best choice due to its fat content, which makes it incredibly tender. A rump roast or bottom round will also work.

Do I have to use a whole stick of butter?
Yes! It seems like a lot, but it’s essential for creating the rich, silky gravy. Trust the process!

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