Mississippi Pot Roast will be your new favorite crockpot meal! Just add beef, seasoning, butter, and pepperoncini peppers, then let it cook for tender meat in a rich gravy.
The Best Mississippi Pot Roast
Growing up, when I saw my dad getting the crockpot down, I knew to expect a delicious, flavorful, and tender roast of some kind. That, along with a good Dutch oven dinner, was his specialty.
So when I think of a comforting dinner, my mind always goes to a roast. I’ve been testing this Mississippi Pot Roast for years, scribbling down notes after making it for Sunday dinners, and I’m finally ready to share it.
It’s so simple, deeply flavorful, and the most tender meat thanks to the slow cooker.
Ingredients
- Olive oil: Helps sear the beef, creating so much extra flavor.
- Boneless beef chuck roast: Through testing, I’ve found this is the best cut for tenderness. Ask the butcher for help if needed.
- Ranch seasoning and Au jus gravy mix: Adds so much flavor and cuts out needing a bunch of other ingredients.
- Unsalted butter: Cut the butter into smaller pieces for even distribution of flavor.
- Pepperoncini peppers: Not a fan? I’ve tested and had success with banana peppers.
[qucktip]Why is my Mississippi Pot Roast tough?
It likely needs more cooking time. Cook until the meat shreds easily with two forks. Also, use chuck roast for the best results.[/quicktip]
How To Make Mississippi Pot Roast
- Don’t skip searing the beef—it adds a flavorful crust and gives the best texture.
- A well-marbled beef chuck roast is ideal for this recipe. It becomes so tender, it falls apart.
- Use quality seasoning mixes. I prefer Hidden Valley Ranch® and McCormick® for au jus seasoning, as others can lack flavor or be too salty.
What To Serve With Mississippi Pot Roast
- Potatoes: Mashed Potatoes are a classic and my all-time favorite.
- Roasted Veggies: Balance the rich meat with color and crunch. Try Roasted Broccoli, Green Beans, or Cauliflower.
- Salad: A fresh, crunchy salad like Caesar, Italian, or a garden salad is perfect.
- Crusty Bread: Crusty bread or Dinner Rolls are perfect for dipping in the extra sauce.
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!
More Easy Crockpot Recipes
- Crockpot Cajun Chicken with lots of veggies
- Crockpot BBQ Pulled Pork with the best chipotle-honey BBQ sauce
- Taco Chili with ranch seasoning mix
- Crockpot Sloppy Joes with lots of “hidden” veggies
- Crockpot Cowboy Casserole with potatoes and kidney beans
Mississippi Pot Roast
Mississippi Pot Roast is your new favorite Crock-Pot recipe! Toss beef, seasoning, butter, and pepperoncini in the slow cooker for melt-in-your-mouth meat and rich gravy.
Equipment
- Crock-Pot 6-quart or larger
- Large Dutch oven or oven-safe, heavy-bottomed pot
Ingredients
- 2 tablespoons olive oil
- 3 pounds boneless beef chuck roast
- 1 (1-ounce) Ranch salad dressing and 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
- provolone cheese for serving
Instructions
- Remove beef from packaging and pat all over with a paper towel to thoroughly dry. You don’t need to season the meat because there is so much salt in the seasoning mixes!
- See note 2. Warm the olive oil in a large Dutch oven (or oven-safe, heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, add the beef. Brown for about 5 minutes or until you get a nice crust and it releases easily from the pan when lifted. Flip and brown for another 5 minutes. Don’t skip this step—we are adding layers of flavor. Once beef is nicely seared with a good crust, remove it from the Dutch oven and place it in the slow cooker. Reduce heat to low and pour 1/2 cup pepperoncini brine into the Dutch oven. Stir and scrape off any browned bits (loads of flavor!), then scrape every bit into the slow cooker.
- In the slow cooker, sprinkle the entire packages of ranch and au jus seasoning mixes right over the beef.
- Add the butter (cut into 1-tablespoon pieces) and 10–12 pepperoncini peppers. No need to add any extra liquid beyond this.
- Cover and cook on low for 7–9 hours or until beef is very tender and succulent. Alternatively, cook on high for 5–7 hours. (I don’t find the beef as tender when cooked on high, but it works.)
- Use tongs to remove the roast to a plate. Shred with two forks, discarding any fatty bits, then return shredded meat to the liquid. Mix through. Serve the pot roast over mashed potatoes or pile onto rolls and top with Provolone (see note 3).
Video
Recipe Notes
Note 1: I like Hidden Valley Ranch®’s seasoning mix best in this recipe—be sure to get the “salad dressing and seasoning mix,” not their other varieties. I’ve found other brands to lack flavor or be too salty. McCormick® makes my favorite au jus seasoning packet.
Note 2: If you have a slow cooker with a sauté function, brown the chuck roast right in that base. After browning, remove the chuck roast to a separate plate and deglaze the bottom of the slow cooker with the 1/2 cup pepperoncini brine. Then return the chuck roast and continue with the recipe.
Note 3: I love piling the leftover meat on a buttered bun, topping it with Provolone, and broiling it in the oven until toasty and cheese is melted. Dip the sandwich in the juices left behind in the crockpot.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a skillet or microwave until warmed through.
Nutrition
Serving: 1serving | Calories: 433kcal | Carbohydrates: 3.2g | Protein: 46.4g | Fat: 26.9g | Cholesterol: 185mg | Sodium: 248.6mg | Fiber: 2g | Sugar: 1.2g
Nutrition information is automatically calculated, so should only be used as an approximation.
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! 🙂