Mississippi Pot Roast (Slow Cooker Recipe)
Slow cooker Mississippi pot roast is a take on classic roast beef seasoned with ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini peppers. It’s an easy, set and forget it dinner that delivers big flavor with very little prep, making it perfect for busy weeknights, Sunday dinners, or anytime you want a comforting meal without spending hours in the kitchen.
Once the weather cools down, you really can’t beat a good pot roast.
It’s the ultimate in hearty comfort food.
Plus, you can just throw it right on into your crock pot and that does most of the work.
This slow cooker Mississippi pot roast is an easy, tasty variation of classic pot roast loaded with bold ranch flavor, rich au jus and zesty, briny pepperoncini peppers.
And you get all that flavor without lifting a finger after you have it in the slow cooker.
When it’s done, you have fall apart tender beef that feels like it could be the centerpiece of a big Sunday dinner.
Serve it up over creamy mashed potatoes, egg noodles, rice, and add a simple vegetable or some crusty bread to round out the meal and dinner is done.
Ingredients
To make this you’ll need:
- Pot roast– Look for a 3 to 4 pound roast.
- Salt and pepper– To taste.
- Ranch seasoning– 1 seasoning packet.
- Au jus seasoning– 1 packet.
- Pepperoncini– Both the peppers and some of the juice in the jar.
- Butter
How to Make
Slow cooker Mississippi pot roast is so easy to make!
Just salt and pepper the roast on all sides with salt and pepper.
Put the seasoned roast into a 6 quart or larger crock pot.
Top the roast with the ranch and au jus.
Pour the pepperoncini juice over the pot roast and top it with the peppers.
Add tablespoons of butter evenly out over the roast.
Put the lid on the slow cooker and cook it on low for 8 hours or high for about 5 hours.
After 8 hours, remove the lid and shred the meat, mixing it into the drippings in the slow cooker.
Serve and enjoy!
Storing Leftovers
Refrigerate the leftovers in the covered bowl of your slow cooker or transferred to an airtight container.
The leftovers will keep for about 4 days.
Reheat in the slow cooker or microwave until warmed through.
Tips and Tricks
- Choose the right cut of meat. Chuck roast is a good choice because the marbling breaks down when you slow cook it, leaving it really tender and juicy.
- Tempting as it is, don’t lift the lid to peek. Doing so will lower the temperature and increase the cook time.
- The roast should be fork tender when it is done. If it’s not, let it cook just a little longer.
- Season the roast with less salt than you think you need. The ranch, au jus, and pepperoncini are all salty. You can always add a little extra after it’s cooked.
- Serve the leftovers on a crusty roll with some provolone cheese for a yummy roast beef sandwich.
Other Mississippi Pot Roast Recipes
Slow cooker Mississippi pot roast is a classic dinner that’s packed with flavor and easy to throw together.
Make it and enjoy!
Looking for other Mississippi pot roast inspired recipes?
Try these:
- Smoked Mississippi Pot Roast
- Mississippi Pot Roast Dip
- Baked Mississippi Chicken
- Mississippi Meatloaf Recipe
If you’ve tried this SLOW COOKER MISSISSIPPI POT ROAST, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Mississippi Pot Roast (Slow Cooker Recipe)
Ingredients
- 3-4 lb chuck roast
- salt and pepper to taste
- 1 1 oz pkt ranch seasoning mix
- 1 1 oz pkt au jus gravy mix
- ½ cup pepperoncini juice
- 6 pepperoncini peppers
- 6 tablespoons butter
Instructions
- Season the roast with salt and pepper on all sides.3-4 lb chuck roast, salt and pepper to taste
- Place into a 6 qt or larger crock pot and top with the ranch and au jus packets.1 1 oz pkt ranch seasoning mix, 1 1 oz pkt au jus gravy mix
- Add the pepperoncini juice, then top with the peppers.½ cup pepperoncini juice, 6 pepperoncini peppers
- Drop the butter in tablespoons on top.6 tablespoons butter
- Cover and cook on low for 8 hours.
- Remove lid and shred the meat, mixing with the juices in the slow cooker.
- Serve immediately and enjoy!
Notes
- Choose the right cut of meat. Chuck roast is a good choice because the marbling breaks down when you slow cook it, leaving it really tender and juicy.
- Tempting as it is, don't lift the lid to peek. Doing so will lower the temperature and increase the cook time.
- The roast should be fork tender when it is done. If it's not, let it cook just a little longer.
- Season the roast with less salt than you think you need. The ranch, au jus, and pepperoncini are all salty. You can always add a little extra after it's cooked.
- Serve the leftovers on a crusty roll with some provolone cheese for a yummy roast beef sandwich.
Nutrition
