Crock Pot Mississippi Pot Roast | Easy Slow Cooker Beef Recipe

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The Crock Pot Mississippi Pot Roast is a Southern classic that’s earned its reputation as one of the most flavorful, foolproof roast recipes ever. With just five simple ingredients — chuck roast, ranch seasoning, au jus gravy mix, butter, and pepperoncini peppers — this dish delivers melt-in-your-mouth beef with a rich, buttery, and tangy sauce that’s nothing short of addictive.
It’s the kind of recipe that transforms an ordinary chuck roast into something extraordinary. The slow cooker does all the heavy lifting, tenderizing the beef while infusing it with the perfect blend of savory, spicy, and buttery flavors. Whether you’re cooking for Sunday dinner, a family gathering, or meal prepping for the week, this roast guarantees satisfaction every single time.

Why You’ll Love This Crock Pot Mississippi Pot Roast

You’ll love how easy this recipe is to make — no searing, no stirring, and minimal cleanup. The combination of ranch and au jus seasoning creates deep, meaty flavor, while the butter adds richness and the pepperoncini bring a tangy kick. Together, they create a sauce so delicious you’ll want to drizzle it over everything.
It’s incredibly versatile too. Serve it over mashed potatoes, rice, or egg noodles, or pile it high on sandwich rolls for irresistible pot roast sandwiches. The leftovers taste even better the next day as the flavors meld and deepen.

Why You Should Try This Recipe

This roast has achieved viral status for a reason: it’s failproof and absolutely delicious. With only five ingredients, it’s a perfect example of how simple cooking can deliver gourmet-level results. The beef cooks until fork-tender, shredding effortlessly into a buttery, savory gravy that’s comfort food perfection.
It’s also one of the best make-ahead meals — the flavors intensify overnight, making it even better for leftovers and sandwiches the next day.

Ingredients You’ll Need

Main Ingredients

  • 3–4 lbs (1.5–1.8 kg) beef chuck roast
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) au jus gravy mix
  • ½ cup (1 stick) unsalted butter
  • 6–8 pepperoncini peppers
  • ½ cup pepperoncini juice (from the jar)

Optional Add-Ins

  • 1 cup beef broth (for more sauce)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Fresh parsley for garnish

How to Make Crock Pot Mississippi Pot Roast (Step-by-Step)

1. Prepare the Crock Pot

Lightly grease your slow cooker with non-stick spray or butter. This helps keep the sauce smooth and prevents sticking.

2. Add the Roast

Place the chuck roast directly in the bottom of the crock pot. There’s no need to brown it first, though you can sear it in a hot skillet with olive oil for 2–3 minutes per side if you prefer a deeper flavor.

3. Add Seasonings and Butter

Sprinkle the ranch seasoning and au jus gravy mix evenly over the roast. Cut the butter into slices and place them on top of the meat. As the roast cooks, the butter melts into the seasonings, creating a rich, flavorful base.

4. Add the Pepperoncinis and Juice

Scatter the pepperoncini peppers on and around the roast, then pour in the pepperoncini juice. This gives the dish its signature tang and balances the richness of the butter and beef.

5. Slow Cook Until Tender

Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, depending on your schedule. The beef is done when it’s fork-tender and falls apart easily. Avoid lifting the lid during cooking — keeping the heat consistent ensures perfect texture.

6. Shred and Serve

Once the roast is fully cooked, remove it from the crock pot and shred with two forks. Return the meat to the pot and stir it into the buttery sauce. Serve hot, spooning extra gravy over each serving.

10 Tips for the Best Crock Pot Mississippi Pot Roast

  1. Choose a well-marbled chuck roast for maximum tenderness and flavor.
  2. Don’t skip the butter — it gives the sauce its rich depth.
  3. Use unsalted butter to control sodium levels.
  4. Low and slow cooking produces the most tender beef.
  5. Add extra pepperoncini juice if you prefer more tang.
  6. For a thicker sauce, remove the lid for the final 30 minutes.
  7. For extra flavor, sear the roast before slow cooking.
  8. Shred the beef while still warm so it absorbs more of the sauce.
  9. Let the roast rest in the sauce for 15 minutes before serving.
  10. Garnish with fresh herbs like parsley for a bright finish.

10 Variations & Substitutions

  1. Creamy Mississippi Roast: Stir in 4 oz cream cheese near the end of cooking.
  2. Spicy Version: Add more pepperoncinis or a dash of hot sauce.
  3. Mushroom Gravy Roast: Include a can of cream of mushroom soup.
  4. BBQ Twist: Mix in ½ cup barbecue sauce for a smoky flavor.
  5. Garlic Lover’s Roast: Add 4 minced garlic cloves before cooking.
  6. Onion Style: Add sliced onions for sweetness.
  7. Cheesy Melt: Sprinkle shredded provolone or mozzarella over servings.
  8. Low-Sodium Option: Use low-sodium broth and unsalted butter.
  9. Turkey Mississippi Roast: Replace beef with turkey breast for a leaner version.
  10. Pork Roast Version: Swap chuck roast for pork shoulder.

What to Serve With Crock Pot Mississippi Pot Roast (Step-by-Step)

  1. Start with creamy mashed potatoes to soak up the rich, buttery sauce.
  2. Add roasted carrots or green beans for a balanced plate.
  3. Serve with warm dinner rolls or cornbread for dipping.
  4. Pair with egg noodles or white rice for a complete meal.
  5. For a lighter option, serve over cauliflower mash or zucchini noodles.
  6. Make sliders or sandwiches with leftover roast and melted provolone cheese.
  7. Add a crisp green salad or coleslaw for freshness.

Storage & Reheating Tips (Step-by-Step)

To Store

Allow the roast to cool completely before transferring it to airtight containers with sauce. Refrigerate for up to four days.

To Freeze

Place cooled roast and sauce in freezer-safe containers or bags, leaving space for expansion. Label and freeze for up to three months.

To Reheat (From Refrigerator)

Warm the beef and sauce together in a saucepan over medium-low heat, stirring occasionally. Add a splash of beef broth if needed to loosen the sauce.

To Reheat (From Frozen)

Thaw overnight in the refrigerator, then reheat gently in a skillet or crock pot on LOW until hot.

Recipe FAQs

  1. Can I use a different cut of beef? Chuck roast works best, but brisket or rump roast can also be used.
  2. Can I use salted butter? Yes, but reduce added salt.
  3. Can I skip the pepperoncinis? You can, but they add signature flavor.
  4. Can I add vegetables? Yes, add carrots and potatoes during cooking.
  5. Can I use homemade ranch mix? Yes, just be sure it’s well-seasoned.
  6. Is it spicy? Mildly — pepperoncinis add tang more than heat.
  7. Can I double the recipe? Yes, use a large 8-quart crock pot.
  8. Can I cook it overnight? Yes, on LOW for 8 hours.
  9. Can I thicken the sauce? Yes, stir in cornstarch slurry at the end.
  10. Can I make it dairy-free? Use plant-based butter.
  11. Can I cook it faster? HIGH for 4–5 hours works well.
  12. Can I use pork instead of beef? Yes, pork shoulder is a great substitute.
  13. What’s the best side dish? Mashed potatoes or rice.
  14. Can I add wine? A splash of red wine deepens flavor.
  15. Can I make it in an Instant Pot? Yes, cook on HIGH pressure for 60 minutes.
  16. Can I serve it as sandwiches? Absolutely, it’s perfect on hoagie rolls.
  17. Can I prepare it ahead? Yes, assemble ingredients in the crock the night before.
  18. Does it freeze well? Yes, the flavor holds perfectly.
  19. Can I make it creamier? Add cream cheese before serving.
  20. Can I make it less salty? Use low-sodium mixes and butter.

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