Crockpot Mississippi Pot Roast
This Crockpot Mississippi Pot Roast is an easy slow cooker beef dinner made with tender chuck roast, ranch seasoning, au jus gravy mix, butter, and pepperoncini peppers. It cooks low and slow until the beef is fall-apart tender, making it one of the easiest family dinners you can make with very little hands-on time.
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Crockpot is always the perfect recipe for busy weeknights, Sunday family dinners, and holiday gatherings. Just spend a few minutes getting everything into the slow cooker, then let it do the work while you go about your day.
This recipe is great for meal prep since the leftovers taste just as good the next day. Serve it with mashed potatoes or rice.
How to Make Crockpot Mississippi Pot Roast
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. In a large skillet, heat the oil over medium-high heat.
2. Once the oil is hot, add the chuck roast to the pan and sear for 3-4 minutes per side.
3. Place the seared chuck roast into the crock pot.
4. Sprinkle over the ranch and au jus.
5. Add peppers and juice.
6. Slice the butter into 1/2 inch pieces, and place those over top.
7. Cook on low in the crock pot for 8-9 hours.
8. Once the roast is cooked through and beginning to pull apart, remove the peppers and shred the beef.
9. Return the peppers to the pot, if desired.
Serve & Enjoy!
Serve over mashed potatoes or rice.
Important Recipe Notes
- Sear the roast first. While you can skip this step if you’re short on time, browning the chuck roast adds extra flavor and helps create a richer gravy.
- Use a chuck roast. This cut becomes tender after slow cooking and shreds easily. Leaner cuts may turn out dry.
- Cook on low for the best texture. Cooking on low for 8ā9 hours gives the roast plenty of time to become fall-apart tender.
- Don’t add extra liquid. The butter, pepperoncini juice, and natural juices from the beef create plenty of flavorful gravy as it cooks.
- Adjust the pepperoncini to taste. They add a mild tangy flavor rather than heat. Add more if you enjoy a stronger pepper flavor or use fewer for a milder taste.
- Shred the beef in the slow cooker. Once the roast is tender, shred it with two forks and stir it into the cooking juices so every bite stays moist.
- Taste before adding salt. Both the ranch seasoning and au jus mix are already salty, so you may not need any additional seasoning.
- Serve over mashed potatoes, white rice, egg noodles, or alongside roasted vegetables for a complete meal.
- Keep leftover pot roast in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled shredded beef with some of the cooking juices for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Warm leftovers on the stovetop or in the microwave with a little of the cooking juices to keep the meat tender and juicy.
Crockpot Mississippi Pot Roast
Ingredients
- 1 3-4 lb. chuck roast
- 1 ounce ranch seasoning mix
- 1 ounce au jus gravy mix
- 6 pepperoncini peppers plus a splash of the juice
- 1/2 cup butter
- 2 tbsp oil to sear the roast
Instructions
- In a large skillet, heat the oil over medium-high heat.
- Once the oil is hot, add the chuck roast to the pan and sear for 3-4 minutes per side.
- Place the seared chuck roast into the crock pot.
- Sprinkle over the ranch and au jus.
- Add peppers and juice.
- Slice the butter into 1/2 inch pieces, and place those over top.
- Cook on low in the crock pot for 8-9 hours.
- Once the roast is cooked through and beginning to pull apart, remove the peppers and shred the beef.
- Return the peppers to the pot, if desired.
- Serve over mashed potatoes or rice.
