Easy Crockpot Mississippi Pot Roast
Make this ultra-tender, juicy Mississippi Pot Roast in your slow cooker with minimal effort. This dump-and-go recipe uses ranch seasoning, au jus mix, and pepperoncini for bold, savory flavor perfect for family dinners.
- Prep Time: 5 min
- Cook Time: 8 hours
- Total Time: 8 hours 5 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 1 (3 to 4 pound) beef chuck roast
- 1 packet dry ranch seasoning mix
- 1 packet dry au jus gravy mix
- 1 stick (8 tablespoons) unsalted butter, cut into pats
- 1/2 cup pepperoncini peppers, whole (with 2 tablespoons of the brine)
Instructions
- Place the chuck roast in the bottom of your slow cooker.
- Sprinkle the dry ranch seasoning mix and the dry au jus gravy mix evenly over the top of the roast.
- Arrange the pats of butter over the seasoning.
- Pour the pepperoncini peppers and the reserved brine over the roast.
- Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef shreds easily with a fork.
- Remove the roast from the slow cooker and shred it using two forks. Discard any large pieces of fat.
- Return the shredded beef to the slow cooker and stir it into the cooking liquid to coat.
- Serve the tender pot roast hot, perhaps over mashed potatoes or egg noodles.
Notes
- For an Instant Pot version, sear the roast, then add all other ingredients. Cook on High Pressure for 60 minutes, followed by a 15-minute natural pressure release.
- This recipe requires no chopping, making it a true no-chop dinner recipe.
- The pepperoncini peppers add tang and slight heat; adjust the amount based on your preference for spice.
Nutrition
- Serving Size: 1 serving (approx. 6 oz meat)
- Calories: 450
- Sugar: 2
- Sodium: 750
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 4
- Fiber: 1
- Protein: 45
- Cholesterol: 140