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Easy Crockpot Mississippi Pot Roast

Easy Crockpot Mississippi Pot Roast

This Crockpot Mississippi Pot Roast is tender, flavorful, and incredibly easy to make in the slow cooker. A chuck roast cooks low and slow with ranch seasoning, au jus mix, butter, and pepperoncini until it becomes fall-apart tender. Serve it with potatoes and carrots for a classic comfort food dinner.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 2-3 pounds boneless chuck roast
  • 1 tablespoon olive oil
  • 1 packet ranch dressing
  • 1 packet au jus gravy mix
  • ½ cup pepperoncini liquid
  • ½ cup beef broth
  • ¼ cup butter cut into slices
  • 8 whole pepperoncini peppers
  • 2 cups baby carrots
  • 4 Yukon gold or red potatoes quartered

Method
 

  1. Heat olive oil in a skillet over medium high heat. Brown the chuck roast on both sides for a few minutes to develop flavor.
  2. Place the seared roast into the slow cooker and scrape any browned bits from the skillet into the pot.
  3. Sprinkle the ranch dressing mix and au jus gravy mix over the roast. Pour the beef broth and pepperoncini juice around the meat.
  4. Arrange the carrots, potatoes, and whole pepperoncini peppers around the roast inside the slow cooker.
  5. Lay the butter slices over the top of the roast. Cover and cook on low for about 8 hours, until the beef becomes fork tender.
  6. Pull the roast apart with two forks and mix it with some of the cooking juices before serving.

Notes

  • Searing the roast adds extra flavor but can be skipped if needed.
  • Keep the slow cooker lid closed during cooking to maintain heat and moisture.
  • Chuck roast works best because it becomes tender and easy to shred after slow cooking.
  • Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.
  • You can make this recipe without vegetables if you prefer serving the roast with separate sides.

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