Crockpot Mississippi Pot Roast

Hey there!

If you’ve never tried Mississippi Pot Roast, you’re in for something special. It’s the kind of meal that makes your whole house smell amazing while it cooks. You barely have to do anything—just dump a few ingredients in the slow cooker and walk away. By dinnertime, you’ve got tender, juicy roast falling apart and soaking up all the buttery, tangy flavors. It’s comfort food made simple.

Let’s get into it!

🍴 What You’ll Need

• 1 (3–4 lb) chuck roast
• 1 packet ranch seasoning mix
• 1 packet au jus gravy mix
• ½ cup (1 stick) unsalted butter
• 6–8 whole pepperoncini peppers (from a jar)
• ¼ cup juice from the pepperoncini jar
• Optional: salt & pepper to taste

🧡 Why I Love This Recipe

This one takes me back. I remember my aunt making this every Sunday when I visited her as a teen. The smell alone told you dinner was going to be good. She’d always serve it over mashed potatoes with warm rolls, and it was the most comforting thing. I make it now whenever I want that same cozy feeling.

• Almost no prep
• Only 6 ingredients
• Tastes like it cooked all day—because it did!
• Great for leftovers

🍽️ Servings & Cook Time

Serves: 6–8
Cook Time: 8 hours on low or 4–5 hours on high

🔬 Why This Recipe Works (Quick Science)

Chuck roast has lots of connective tissue. Slow cooking breaks it down so the meat becomes super tender and juicy. The ranch and au jus seasoning mix add a punch of savory flavor, while the butter and pepperoncini balance it with richness and a little tang.

🥄 Pro Tips

1. Don’t skip the pepperoncini juice—it adds that signature tang.
2. No need to sear the meat first, but you can if you want deeper flavor.
3. Shred the meat right in the crockpot so it soaks up all the juices.
4. Use unsalted butter to control the saltiness.
5. If it seems too salty, serve with mashed potatoes or rice to mellow it out.

🧰 Tools You’ll Need

• Slow cooker (Crockpot)
• Tongs or two forks (for shredding)
• Measuring cup
• Optional: Cutting board and knife (if trimming roast)

🔄 Substitutions & Variations

• Beef: Use pork shoulder instead for a pork version.
• Seasoning packets: Use homemade ranch or au jus mixes if avoiding store-bought.
• Butter: Swap for ghee for a richer, nutty flavor.
• Pepperoncini: Not spicy enough? Add a few jalapeños.

🕰️ Make Ahead Tips

• You can add everything to a zip-top bag the night before and store in the fridge. In the morning, dump it into the Crockpot and go!
• Also great as a freezer meal—assemble all ingredients (except butter) in a bag and freeze. Thaw overnight, then cook.

Instructions (Step-by-Step)

Step 1: Load Everything into the Crockpot

Place the 3–4 lb chuck roast into your Crockpot.
Sprinkle 1 packet of ranch seasoning and 1 packet of au jus gravy mix evenly over the top.
Cut 1 stick (½ cup) of unsalted butter into pieces and set them right on top of the meat.
Tuck 6–8 whole pepperoncini peppers around the roast, then pour in ¼ cup of pepperoncini juice, pouring it gently around the meat (not directly on top of the butter).

That’s it—no stirring, no searing, no fuss. Just close the lid and let the slow cooker do its magic.

Step 2: Slow Cook Until It Falls Apart

Put the lid on and cook:

• Low for 8 hours (best for super tender beef),
• or High for 4–5 hours (if you’re short on time).

The meat is done when it easily shreds with a fork.

Step 3: Shred the Roast and Stir

Once the roast is fully cooked, use two forks to shred it right in the Crockpot. Mix it gently so the beef soaks up all the buttery, peppery juices.

Step 4: Serve and Enjoy

Spoon the shredded Mississippi Pot Roast onto a plate or shallow bowl. It’s amazing served over mashed potatoes, white rice, egg noodles, or even on a toasted sandwich roll. Make sure to spoon some of that rich, buttery juice from the Crockpot over the top—it’s liquid gold. Add a couple pepperoncinis for a tangy bite on the side.

🧊 Leftovers & Storage Tips

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze shredded meat and juices in a freezer bag for up to 3 months.
• Reheat: Warm in the microwave or a saucepan with a splash of beef broth to keep it moist.

🍽️ What to Serve With

• Mashed potatoes
• Rice
• Egg noodles
• Roasted green beans
• Dinner rolls or crusty bread

📅 Meal Plan Ideas

• Day 1: Serve with mashed potatoes and green beans.
• Day 2: Make sandwiches with hoagie rolls and provolone.
• Day 3: Use leftovers in tacos or quesadillas.
• Day 4: Toss into pasta with a splash of cream.

⚠️ Common Mistakes

• Using salted butter: It makes everything too salty.
• Skipping the pepperoncini juice: You’ll miss that signature flavor.
• Not cooking long enough: The roast needs time to break down and get tender.
• Trimming all the fat: Some fat = flavor and tenderness!

❓ FAQ

Can I cook it on high?
Yes, for 4–5 hours. But low for 8 hours is best for tenderness.

Is it spicy?
Nope! Pepperoncinis are tangy, not hot.

Do I need to sear the roast first?
Not at all! Just toss it in raw—it’ll still taste amazing.

Can I make it in the oven?
Yes! Put everything in a Dutch oven, cover, and bake at 275°F for 3–4 hours.

💬 Wrap Up

That’s it! This Mississippi Pot Roast is seriously one of the easiest and most flavorful meals you can make. It’s a crowd-pleaser, great for lazy weekends or meal prepping for the week ahead. Give it a go, and let me know how it turns out! Got a question? Drop it in the comments—I’m happy to help!