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.

Course Dinner

Cuisine American

Keyword crockpot mississippi pot roast, crockpot pork roast, crockpot pot roast, mississippi pot roast

Prep Time 10

Cook Time 8

Servings

Calories 207kcal

Author Jennifer

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.

Nutrition