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Crockpot Mississippi Pot Roast Recipe

4.7 from 91 reviews

A comforting and flavorful crockpot recipe featuring tender chuck roast slow-cooked with ranch dressing mix, au jus gravy mix, pepperoncini peppers, and butter for a rich and tangy Mississippi Pot Roast that’s perfect for an easy, hands-off dinner.

Ingredients

Scale

Meat

  • 2 to 4 pounds chuck roast

Seasonings and Mixes

  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix

Additional Ingredients

  • 8 pepperoncini peppers
  • 1/4 cup pepperoncini juice (optional)
  • 1 stick butter (1/2 cup)

Instructions

  1. Prepare the roast: Place the chuck roast in the bottom of the crockpot, ensuring it lays flat for even cooking.
  2. Add seasoning mixes: Sprinkle the packet of ranch dressing mix and the packet of au jus gravy mix evenly over the top of the roast for maximum flavor infusion.
  3. Add pepperoncini peppers and juice: Arrange the 8 whole pepperoncini peppers on top of the roast and pour in the 1/4 cup of pepperoncini juice if using, which adds tang and moisture.
  4. Top with butter: Place the stick of butter on top of the seasoned roast to melt slowly and enrich the dish with creamy richness.
  5. Cook the roast: Cover the crockpot with its lid and cook the roast on low heat for 8 hours to ensure the meat becomes tender and easily shredded.
  6. Shred and serve: Remove the cooked roast from the crockpot, shred the meat with two forks, mix it with the juices, and serve hot for a delicious meal.

Notes

  • For spicier flavor, add more pepperoncini peppers or some of the seeds.
  • The pepperoncini juice is optional but adds extra tang and flavor to the dish.
  • Serve with mashed potatoes or over rice to soak up the flavorful juices.
  • Leftovers store well and can be refrigerated for up to 3 days.
  • To reheat, warm gently in a pan or microwave, adding some broth or water if needed to keep moist.

Keywords: Mississippi pot roast, crockpot roast, slow cooker beef, chuck roast recipe, easy dinner, comfort food