Crockpot Mississippi Pot Roast is the ultimate slow cooker comfort food! Just add beef, seasoning, butter, and pepperoncini, then cook low and slow for tender meat in rich gravy.
author’s note
Slow Cooker Sundays
Let’s make it a thing!
Growing up, whenever my dad got the crockpot out, I knew we were in for a tender, flavorful roast. That, along with a campfire Dutch oven dinner, was his specialty.
He often made roasts for Sunday dinner, so when I think of comfort food, that is where my mind goes. And while it is hard to beat the flavor of this pot roast, it is also hard to beat how easy it is. Only 5 main ingredients and almost no hands-on prep.
This Crockpot Mississippi Pot Roast is easy, full of flavor, and makes the most tender, fall-apart beef.
Crockpot Mississippi Pot Roast Ingredients
| Ingredient | Why It’s Used / Helpful Tip |
|---|---|
| Olive oil | Color means flavor, so searing the beef in oil before slow cooking builds rich, delicious layers in the roast. |
| Boneless beef chuck roast | The best cut for tender, juicy meat. Ask your butcher if you’re not sure where to find it in the meat section. |
| Ranch seasoning & Au jus gravy mix | Adds big flavor without needing lots of extra ingredients. |
| Unsalted butter | Cut into small pieces so it melts evenly and flavors the whole roast. |
| Pepperoncini peppers | Adds tang and depth. Not a fan? Swap with banana peppers for a similar result. |
Featured Comment
“Oh. My. Goodness. I can NOT get enough of
– Sheena
this recipe! It is absolutely my all time favorite thing to eat on top of garlic mashed potato’s. You MUST try this!!”
Crockpot Mississippi Pot Roast Tips
- Sear the beef first. It adds flavor and improves the texture of the meat.
- Choose a well-marbled chuck roast. It gets so tender it practically falls apart!
- Use good seasoning mixes. I like Hidden Valley Ranch® and McCormick® for au jus seasoning. Other brands can lack flavor or be too salty.
Best Way To Use Leftovers
Like a French Dip Sandwich, I love piling the leftover meat on a buttered bun, topping with Provolone, and broiling until toasty and melted.
Dip in the crockpot juices for extra flavor. These Mississippi Pot Roast Sandwiches are a favorite in my home!
What To Serve With Mississippi Pot Roast:
Potatoes
Mashed Potatoes
Green Salads
Garden Salad
Appetizers
Life-Changing No-Knead Dinner Rolls
Side Dishes
Roasted Sweet Potatoes
Crockpot Mississippi Pot Roast
Video
Equipment
- 6-quart Crock-Pot 6-quart or larger
- Dutch oven or heavy-bottomed pot
Ingredients
- 2 tablespoons olive oil
- 3 pounds beef chuck roast
- 1 (1-ounce) ranch seasoning mix see note 1
- 1 (1-ounce) au jus gravy mix
- 4 tablespoons unsalted butter
- 10 pepperoncini peppers plus 1/2 cup of brine/surrounding liquid
- Mashed potatoes or crusty sandwich rolls, for serving (see note 2)
- Provolone cheese for serving, if making sandwiches
Instructions
- Pat the roast dry with paper towels. No need to season (there's a lot of salt in the seasoning mixes).
- Heat olive oil in a large Dutch oven over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, add the beef. Sear the beef for 5-7 minutes per side, until a crust forms and it releases easily from the pan.
- Transfer beef to the slow cooker along with pepperoncini liquid (1/2 cup). Sprinkle ranch mix and au jus mix evenly over the roast. Top with butter pieces and pepperoncini peppers. No need to add any other liquid.
- Cover and cook on low for 7–9 hours, or high for 5–7 hours, until the meat is very tender and easily shreds with 2 forks. (Low gives the best texture.)
- Remove roast, shred with two forks, discarding any excess fat. Return meat to the liquid in the crockpot and gently stir. Serve over mashed potatoes or on rolls with Provolone (see note 2).
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove, in the slow cooker, or in the microwave until hot.
How to Serve Crockpot Mississippi Pot Roast
- Over mashed potatoes: Cozy and classic. The gravy soaks right in!
- On crusty rolls: Load up toasted, buttered rolls with beef, melt Provolone on top, and serve with the juices for dipping.
- With roasted veggies: Carrots, green beans, or Brussels sprouts all work great.
- Over rice or egg noodles: Perfect for catching all that sauce!
Crockpot Mississippi Pot Roast FAQs
Yes. Cook the roast completely, shred it, and store it in the juices. Reheat on the stove or in the slow cooker until warmed through.
Nope! Leave it for flavor and moisture. Any excess can be removed easily when shredding.
After cooking, transfer the liquid to a separate pot. In a small bowl, whisk 2 tablespoons of cornstarch with 1/4 cup of water until smooth. Pour into the pot and cook on high for 5–10 minutes, whisking often, until thickened.
It probably needs more time to cook. Keep going until the meat shreds easily with two forks. (Also, make sure to use a chuck roast for the best results.)
How would you recommend cooking this if you don’t have a crockpot or insta pot?
I haven’t tested other methods of cooking, so I can’t say for sure. I’m really sorry about that!
I have tried a lot of your recipes and had great success and so many are my favorite go to’s….but of my goodness this was so SALTY and I used the same brands of seasoning mix you suggested. My husband loves salt but even he could not eat this. I am just glad I did not have company tonight for Sunday dinner. Sorry but I just had to leave a comment.
Shoot Stacey, I’m so sorry to hear that! Did you use a 3-pound roast? I’ve made this so many times for my family and have never found it too salty. I know how frustrating it is to spend time and money on ingredients and not have it turn out the way you hoped.
Never made anything similar. Definitely a saver! Thank you!
So thrilled to hear this! Thanks!
I made the Mississippi Pot Roast to the letter. It would have been absolutely delicious but it was waay to salty. I wrote Chelsea to ask how to downsize the ingredients to make it less salty, but she never wrote me back.
I just found the same recipe on a guys website that called for less Pepperoncini juice, so I might try that one. Otherwise, I loved it.
Hey Susan, I’m so sorry to hear that! I didn’t get your message anywhere. If you want to downsize it, you can reduce the servings on the recipe card
Oh. My. Goodness. I can NOT get enough of
this recipe! It is absolutely my all time favorite thing to eat on top of garlic mashed
potato’s. I try to make it as much as I can
without having my boyfriend getting tired of it (he eats his with egg noodles). I also found a MIssisppi Chicken Soup that had sliced
pepperonis and that turned out amazing as well!! You MUST try this!!
I am so thrilled to hear this! Thanks so much Sheena! 🙂
This was delicious and very easy to make. I left out the butter for the slow cooker portion and it still turned out great! We served it with sourdough bread – any leftovers were quickly eaten the next day.
Yay! I am so thrilled you enjoyed! It really is so simple! Thanks Sarah! 🙂
Wonderful recipe and so easy!
I am so happy to hear this! Thanks! 🙂