Crockpot Mississippi Pot Roast

5 from 5 votes

Crockpot Mississippi Pot Roast is the easiest way to get tender, fall-apart beef packed with rich flavor. Just toss everything in the slow cooker and let it work its magic for a dinner everyone will love!

Prep Time20

Cook Time7

Total Time7 20

Course: Dinner, Lunch, Sandwich

Cuisine: American

Keyword: Crockpot Mississippi Pot Roast, Mississippi Pot Roast, Mississippi Pot Roast Recipe

Servings: servings

Author: Chelsea Lords

Cost: $15.36

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

Serving Suggestions

Mashed potatoes or crusty sandwich rolls, for serving (see note 2)
Provolone cheese for serving, if making sandwiches

US - Metric

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).

Video

Notes

Note 1: I recommend Hidden Valley Ranch® “Salad Dressing & Seasoning Mix” and McCormick® au jus mix for best flavor. I've found other brands to be overly salty.

Note 2: For sandwiches, butter the insides of the buns and place on a sheet pan. Broil for 30 seconds, then remove the top buns. Add shredded beef to the bottom buns, top with Provolone, and broil until the cheese is melted. Add the top buns and serve with juices for dipping.

Instant Pot/Pressure Cooker Directions: Add 1 1/2 cups water to the Instant Pot with the seared beef and all the other ingredients. Press Pressure Cook or Manual and set to 60 minutes on High Pressure. It will take a few minutes to come to pressure. When cooking ends, let it sit for 15 minutes (natural release), then turn off the pot and turn the steam release knob to Venting to release the remaining pressure.

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