Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crockpot Mississippi Pot Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 10 reviews
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 8 hours (low) or 4 hours (high)
  • Total Time: 8 hours 10 minutes
  • Yield: 6 to 8 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

A classic Crockpot Mississippi Pot Roast recipe featuring a tender, slow-cooked beef chuck roast infused with ranch seasoning, au jus gravy mix, pepperoncini peppers, and rich butter, resulting in a flavorful and satisfying meal perfect for cozy dinners.

Ingredients

Beef and Seasonings

  • 3–4 pounds beef chuck roast
  • Salt and pepper to taste

Seasoning Mixes

  • 1 packet ranch dressing mix (about 1 ounce)
  • 1 packet au jus gravy mix (about 0.87 ounces)

Additional Ingredients

  • 1/2 cup unsalted butter
  • 6–8 pieces pepperoncini peppers
  • 1 cup beef broth (optional, for extra moisture)

Instructions

  1. Season the Roast: Generously season the beef chuck roast with salt and pepper on all sides to enhance flavor before cooking.
  2. Place in Slow Cooker: Transfer the seasoned roast into the slow cooker, positioning it centrally for even cooking.
  3. Add Seasoning Mixes: Evenly sprinkle the ranch dressing mix and au jus gravy mix over the top of the roast, ensuring good coverage.
  4. Top with Butter: Place the 1/2 cup of unsalted butter on top of the seasoning mixes to melt slowly and add richness to the dish.
  5. Add Pepperoncini Peppers: Distribute 6 to 8 pepperoncini peppers around the roast in the slow cooker to infuse a tangy, mildly spicy flavor.
  6. Add Beef Broth (Optional): Pour in 1 cup of beef broth if you prefer extra moisture and deeper flavor in the sauce; this step is optional.
  7. Cook: Cover the slow cooker with its lid and cook on low for 8 hours or on high for approximately 4 hours until the beef is tender and easily shreddable.
  8. Shred and Serve: Remove the roast from the slow cooker, shred the meat using two forks, then stir it back into the cooking liquid and sauce before serving for a juicy, flavorful finish.

Notes

  • The optional beef broth adds extra moisture but can be omitted if you prefer a thicker sauce.
  • Adjust the number of pepperoncini peppers to control the level of tanginess and spiciness.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Serve with mashed potatoes or crusty bread to soak up the delicious sauce.
  • For thicker gravy, remove the roast and reduce the sauce on the stovetop before serving.

Find it online: https://cookedbylina.com/crockpot-mississippi-pot-roast-recipe/