Go Back
A hearty Mississippi Pot Roast cooking slowly in a crockpot.

Classic Mississippi Pot Roast Crockpot

This classic Mississippi Pot Roast is made in a crockpot for a tender, flavorful, and easy meal. It's perfect for a comforting dinner with minimal effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Large skillet
  • Slow cooker
  • Cutting board
  • Two forks

Ingredients
  

Main Ingredients

  • 3-4 pound chuck roast
  • 1 ounce packet dry ranch seasoning mix
  • 1 ounce packet dry au jus gravy mix
  • 1/2 stick (4 tablespoons) unsalted butter
  • 1/2 cup peperoncini
  • 1-2 tablespoons peperoncini brine
  • 1-2 tablespoons olive oil Optional, for searing

Instructions
 

Instructions

  • Sear the chuck roast in a large skillet over medium-high heat until browned on all sides (optional but recommended).
  • Transfer the seared or unseared roast into your slow cooker.
  • Evenly sprinkle the dry ranch seasoning mix and au jus gravy mix over the roast.
  • Place the butter on top of the roast, then scatter peperoncini peppers around it, adding 1-2 tablespoons of their brine.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the roast is very tender.
  • Remove the cooked roast to a cutting board and shred it with two forks.
  • Return the shredded beef to the crockpot and stir it into the flavorful juices.
  • Serve the pot roast hot over mashed potatoes, rice, egg noodles, or in sandwiches.

Notes

For best flavor and texture, searing the roast before slow cooking is highly recommended. Adjust the amount of peperoncini and brine to your spice preference.