Crockpot Mississippi Pot Roast
Are you ready for a pot roast that’s amazingly juicy, tender, and bursting with flavor? Say hello to this crockpot Mississippi pot roast! It’s an easy dinner that you will love making and eating.
All you need are five easy ingredients to make this simple dump meal recipe. Beef chuck roast seasoned with dry Ranch seasoning, gravy mix, pepperoncini peppers, and butter cooks to tender perfection in the slow cooker.
Pot roast goes great with any type of potato! We especially love them with mashed potatoes but you can also serve roasted potatoes, french fries, or boiled potatoes. Don’t forget to add on a veggie such as this asparagus in the air fryer.
Table of contents
Why You’ll Love Mississippi Pot Roast!
- FIVE simple ingredients to make the perfect pot roast.
- A family-friendly meal that’s a true crowd-pleaser.
- Truly great flavor! Your Sunday roast will never be the same.
- An easy dish that slowly cooks throughout the day with minimal effort.
Ingredients
- Chuck roast: This fatty cut of beef is perfect for making pot roast. The fat and connective tissue melt as it cooks slowly resulting in an ultra-tender beef dish.
- Ranch dressing mix: Did you know it works great to add flavor to meat? It’s an inexpensive way to flavor your pot roast.
- Au jus gravy mix: This time saver gives your pot roast plenty of flavor and creates an au jus that will make you want to lick the plate!
- Pepperoncini peppers: Also called Tuscan peppers, they’re sold pickled and used to add a unique flavor to the dish. They range in spiciness from medium to medium-hot. For a more intense flavor, you can also add some of the pickling juice to the pot.
- Butter: Adds rich flavor to the gravy that is created in the pot as your chuck roast cooks.
Kitchen Tools
You will need a crockpot, I like to use my 8-quart crockpot when I make pot roasts.
How To Make Mississippi Pot Roast in the Crockpot
- Place. The chuck roast in the bottom of the crockpot.
- Sprinkle. The ranch dressing mix and the au jus gravy mix over the top of the roast.
- Pour. In the pepperoncini juice (if you’re using it) on top of the roast and place the peppers around the roast.
- Add. The stick of butter on top.
- Cook. On low for at least eight hours.
Recipe Tips & Variations
- Don’t rush things. Slow cooking is best for making pot roast. Allow plenty of time for the roast to cook so that it comes out juicy, tender, and full of flavor.
- Don’t add water. The fat in the beef and the butter will create enough liquid to cook everything perfectly without diluting the flavor.
- Don’t eat beef? This same recipe also works with pork loin, a pork shoulder roast, or boneless chicken breasts or thighs. These styles of meats may not fall apart like the beef but you can shred it using two forks to pull the meat apart.
- Add some veggies. Add cubed potatoes, carrots, or onions around the beef in the crockpot.
Recipe FAQ
The difference is the addition of ranch seasoning packet and pepperoncini. It gives the gravy for this pot roast a unique, tangy, and slightly peppery flavor.
The most common causes for this issue are that the roast needs to cook longer or you used the wrong cut of beef. Make sure to use a cut of beef that has plenty of fat and connective tissue. You can also use brisket or a round roast but they won’t fall apart like the chuck roast. Next, make sure you cook on low for at least eight hours. Use a fork to check the beef and if it isn’t falling apart, continue cooking it.
Nope! It’s not necessary though you are welcome to do that if you prefer prior to adding it to the slow cooker.
What To Serve With Crockpot Pot Roast
- Goes great with potatoes, rice, or noodles!
- Serve a vegetable side dish like these easy green beans.
- Add on a no-cook side such as tomato and cucumber salad or this vegetable layered salad.
- Don’t forget dessert! My family loves banana cake or these strawberry shortcake trifles.
Storing
- Store. Leftovers in an airtight container in the fridge for up to five days or in the freezer for up to three months.
- Reheat. In a skillet over medium heat until heated through or place it in a baking dish covered with foil and heat in the oven at 325°F for about 20 minutes.
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Did you try this Crockpot Mississippi Pot Roast recipe?
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Crockpot Mississippi Pot Roast
Ingredients
- 2-4 pound chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 8 pepperoncini peppers
- ¼ cup pepperoncini juice, optional
- ½ cup 1 stick butter
Instructions
- Place chuck roast in the bottom of the crockpot.
- Sprinkle the ranch dressing mix and the au jus gravy mix on top of the roast.
- Pour the pepperoncini juice on top of the roast and place the peppers around the roast.
- Place the stick of butter on top.
- Cook on low for 8 hours. Serve with noodles, mashed potatoes, or rice.
Notes
- Don’t rush things. Slow cooking is best for making pot roast. Allow plenty of time for the roast to cook so that it comes out juicy, tender, and full of flavor.
- Don’t add water. The fat in the beef and the butter will create enough liquid to cook everything perfectly without diluting the flavor.
- Don’t eat beef? This same recipe also works with pork loin, a pork shoulder roast, or boneless chicken breasts or thighs. These styles of meats may not fall apart like the beef but you can shred it using two forks to pull the meat apart.
- Add some veggies. Add cubed potatoes, carrots, or onions around the beef in the crockpot.
- Store. Leftovers in an airtight container in the fridge for up to five days or in the freezer for up to three months.
- Reheat. In a skillet over medium heat until heated through or place it in a baking dish covered with foil and heat in the oven at 325°F for about 20 minutes.
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