This Crock Pot Mississippi Pot Roast is slow cooked perfection! Chuck roast is combined with ranch dressing mix, brown gravy mix, butter and pepperoncini in this deliciously simple pot roast.
Crock Pot Mississippi Pot Roast
Y’all, this Crock Pot Mississippi Pot Roast comes out so tender and full of delicious flavor! The gravy is AMAZING, so we like to serve it over mashed potatoes.
Making this Mississippi Pot Roast in the Slow Cooker could not be any easier. Simply brown the meat in a skillet then add it to a Crock Pot, along with the remaining ingredients then leave the slow cooker to do all the hard work.
I love making this Easy Mississippi Pot Roast first thing in the morning. I can then leave it cooking away and get on with the rest of my day, knowing it will be ready when I need it.
Want to make things even easier, add some potatoes and veg like carrots into the Crock Pot too and you have a whole dinner cooked during the day ready in time for dinner.
Cheaper cut of beef like the chuck roast I have used here are cost effective. But don’t let the cost full you, these cuts are packed full of rich meaty flavor and really benefit from being slow cooked for a few hours.
With a few simple ingredients my Slow Cooked Mississippi Pot Roast is one of those dishes that you will keep coming back to again and again.
So many of you loved this recipe that I replicated it using chicken. Don’t miss the sister recipe: Slow Cooker Mississippi Chicken!
What does Mississippi Pot Roast taste like?
A Mississippi pot roast differs from a traditional pot roast due to the other flavors that are added into the mix. The Au Jus, forms the gravy base, while the ranch dressing mix and pepperoncini peppers add a tangy, zesty flavor to the finished gravy.
How to make my Mississippi Pot Roast recipe:
- Heat up a large skillet on high and brown the roast for around 30 seconds each side.
- Place the roast into the crockpot.
- Sprinkle au jus & ranch on top of the roast.
- Place several pepperoncini peppers on top of the roast.
- Cover and cook on low for 6-8 hours until the meat is soft.
- Once cooked, remove from the Crockpot & shred with a fork.
Crock Pot Mississippi Pot Roast ingredients & substitutions:
- BEEF ROAST: Chuck Roast is the preferred roast, but other roasts like a round roast or beef brisket would also work really well. Fancy a change from beef then try pork or even some chicken breasts, they all come out divine! Here’s my recipe for Slow Cooker Mississippi Chicken!
- AU JUS GRAVY MIX: Brown Gravy Mix can be substituted for Au Jus Mix, just add some water because it’s thicker than Au Jus.
- RANCH MIX: I use a packet of Hidden Valley Ranch Mix, but you can substitute with any other brand.
- BUTTER: The amount of butter can be reduced to reduce the amount of fat in the recipe, just add a bit of water to make up the difference.
- PEPPERONCINI PEPPERS: Other peppers, such as Anaheim Peppers work great in lieu of Pepperoncini’s.
Mississippi Pot Roast recipe hints & tips:
- You can add vegetables into the roast while it is cooking. For example place potatoes and carrots into the Crock Pot to roast and make it an all in one dish.
- Mississippi Pot Roast is low carb, making it Keto Friendly. Serve with low carb vegetables for a complete meal.
- This recipe works best in the slow cooker, cooked on low for 6-8 hours. This allows the flavors to develop and meld, and the roast gets tender enough to shred with a fork. It CAN be cooked on high for 4-6 hours in a pinch, but may not be quite as tender.
- I don’t like to waste anything so I save any leftover cooking juices into ice cube containers to individually freeze. Once frozen, transfer to a ziplock bag to store in the freezer. Be sure to carefully label and date. When making beef soups or stews, remove the desired quantity of frozen juice cubes to use in place of beef broth or beef stock to provide extra flavor!
This recipe for my Easy Mississippi Pot Roast is packed full of savory flavor and the gravy is rich and delicious. I like to serve it with mashed potatoes, as potatoes always pair well with the gravy.
When it comes to vegetable sides I like to keep things simple and usually serve some mixed vegetables, carrots, side salad, etc. These easy sides all work great with the rich gravy.
This easy slow cooked beef roast is also delicious served on toasted sub rolls for a knock-out sandwich!
Can I make Mississippi Pot Roast in the oven?
Yes! Just place in a 9×13 oven safe baking dish. Follow all other directions using the same ingredients. Cover the pan tightly with aluminum foil and bake at 325F for about 4 hours, until the beef is tender enough to shred with a fork.
How to Store Leftover Mississippi Pot Roast:
Store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to serve reheat to piping hot.
How to Freeze Mississippi Pot Roast:
Transfer to a freezer safe container, we prefer Ziplock Freezer Bags, I use baggie holders to make the transfer easier. Carefully label the bag with the contents and date. Can be frozen for up to 3 months.
Don’t miss these additional delicious Beef Recipes here at When Is Dinner:
- Beef Pot Roast
- Instant Pot Roast
- Easy Salisbury Steak
- Oven Baked Round Steak
- Easy Crock Pot Round Steak
- Irish Beef Stew
- Easy Meatloaf
- 3-4 pound chuck roast
- 1 oz packet au ju gravy
- 1 oz packet ranch
- 1/2 stick of butter
- 8 pepperoncìnì peppers
Heat up a large skìllet on hìgh.
Brown the roast. About 30 seconds each side.
Place roast in crockpot.
Sprinkle au ju & ranch on top of the roast.
Place several peperoncìnì peppers on top of the roast.
Cover and cook on LOW for 6-8 hours.
Remove from crockpot & shred with a fork.
Serve & enjoy.
Amount Per Serving: Calories: 622Total Fat: 42gSaturated Fat: 18gTrans Fat: 2gUnsaturated Fat: 21gCholesterol: 205mgSodium: 1120mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 57g