Crockpot Mississippi Pot Roast

I’ve always loved making Crockpot Mississippi Pot Roast on days when I want a warm, comforting dinner waiting at the end of the day.

This slow cooked roast turns incredibly tender as it simmers with ranch seasoning, au jus gravy, butter, and tangy pepperoncini. The result is rich, savory meat with a flavorful gravy that’s perfect with potatoes and carrots.

It reminds me of the kind of slow cooked supper that would fill grandma’s kitchen with the smell of dinner cooking all afternoon.

What You Need to Know

• This pot roast is rich, savory, and slightly tangy thanks to the pepperoncini and ranch seasoning.
• Keep the lid closed while cooking so the roast stays tender and juicy.
• Mississippi pot roast tastes even better the next day, making it great for leftovers.
• You can make it a little lighter by reducing the butter or using a leaner roast.

Ingredients Overview

• Boneless chuck roast: The best cut for slow cooking because it becomes tender and easy to shred after several hours.
• Olive oil: Used for searing the roast first, which adds extra flavor to the finished dish.
• Ranch dressing packet: Adds a classic savory herb flavor that makes Mississippi pot roast so popular.
• Au jus gravy mix: Gives the roast a rich, beefy depth and helps create the flavorful sauce.
• Pepperoncini liquid: Adds tang and brightness that balances the richness of the roast.
• Beef broth: Provides extra moisture and helps form the savory cooking juices.
• Butter: Melts into the sauce while cooking and gives the roast its signature richness.
• Pepperoncini peppers: Adds mild heat and tangy flavor to the dish.
• Baby carrots: A simple vegetable that cooks perfectly alongside the roast.
• Yukon gold or red potatoes: These hold their shape well in the slow cooker and soak up the flavorful juices.

How to Make Crockpot Mississippi Pot Roast

Step 1: Heat olive oil in a skillet over medium high heat. Sear the chuck roast on both sides until nicely browned.

Step 2: Transfer the roast to the slow cooker and add any browned bits from the skillet for extra flavor.

Step 3: Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast. Pour in the beef broth and pepperoncini liquid.

Step 4: Add the carrots, potatoes, and whole pepperoncini peppers around the roast. Place slices of butter on top, cover, and cook on low for about 8 hours until the beef is very tender.

Grandma’s Tips

• Browning the roast before slow cooking adds a deeper flavor, but you can skip this step if you are short on time.
• For the most tender pot roast, cook it low and slow until it easily pulls apart with a fork.

Modern Updates

• Swap the chuck roast for a leaner cut like bottom round if you want a slightly lighter version.
• Add sliced onions or mushrooms for extra flavor and vegetables.

More Comfort Food Recipes

• Slow Cooker Mississippi Pork Roast
• Slow Cooker Tater Tot Casserole
• Slow Cooker Beef Stroganoff
• Crockpot Beef and Noodles
• Slow Cooker Salisbury Steak with Mushroom Gravy
• Slow Cooker Beef Stew

FAQs

Why is it called Mississippi pot roast?

Mississippi pot roast became popular after a home cook in Mississippi created the recipe using ranch seasoning, au jus gravy mix, and pepperoncini to add flavor to a traditional roast.

Do you have to sear a roast before putting it in the crockpot?

No. Searing is optional, but it helps add extra flavor and color to the meat before slow cooking.

What cut of meat is best for Mississippi pot roast?

Chuck roast is the best cut for Mississippi pot roast because it becomes tender and juicy during slow cooking and shreds easily.

Can you cook Mississippi pot roast without pepperoncini?

Yes. You can leave them out if preferred, but they add the classic tangy flavor that makes Mississippi pot roast unique.