There’s something magical about walking into your home after a long day and smelling the rich, tangy aroma of a crockpot Mississippi pot roast bubbling away.
I still remember the first time my dad made something similar when I was growing up in Oregon—though he didn’t call it Mississippi pot roast back then. Now, I make this crockpot Mississippi pot roast for Lila and Jack at least twice a month, and they practically dance around the kitchen when they smell those pepperoncini peppers mingling with the savory beef.
My sister Grace introduced me to the actual Mississippi version a few years ago, and honestly, it changed everything. This dish reminds me of Mark’s favorite comfort meals—simple, hearty, and made with love. The beauty of this crockpot Mississippi pot roast is that you literally dump everything in and let the slow cooker work its magic. No browning, no fussing, just pure deliciousness.
Why You’ll Love This Mississippi Pot Roast in the Crockpot
This crockpot Mississippi pot roast delivers incredible flavor with minimal effort. Seriously, if you can open a few packets and press a button, you can make this recipe. The combination of ranch seasoning, au jus gravy mix, tangy pepperoncini peppers, and butter creates an unforgettable sauce that practically makes the beef melt in your mouth.
Furthermore, this Mississippi pot roast in the crockpot works perfectly for busy families. I often prep it in the morning before the kids head to school, and by dinnertime, we’re ready to eat. Additionally, the leftovers taste even better the next day, which makes meal planning a breeze.
Another reason you’ll adore this crockpot Mississippi pot roast is its versatility. You can serve it over mashed potatoes, egg noodles, or rice. Moreover, the recipe scales beautifully for gatherings or meal prep. The tender, fall-apart beef soaks up all those tangy, savory flavors, creating a dish that feels both indulgent and comforting.
Ingredients You’ll Need
The ingredient list for this crockpot Mississippi pot roast is refreshingly short. That’s what makes it so accessible. Here’s exactly what you need to create this flavor-packed Mississippi pot roast crockpot recipe:
| Ingredient | Amount |
|---|---|
| Chuck roast | 3-4 pounds |
| Ranch seasoning mix (dry packet) | 1 packet (1 ounce) |
| Au jus gravy mix (dry packet) | 1 packet (1 ounce) |
| Unsalted butter | 1/2 cup (1 stick) |
| Pepperoncini peppers | 5-8 whole peppers |
| Pepperoncini juice (optional) | 2-3 tablespoons |
That’s it! Six simple ingredients transform into the most incredible crockpot Mississippi pot roast you’ve ever tasted. I buy a quality chuck roast from my local butcher, but grocery store roasts work beautifully too.
Substitutions & Variations
One thing I love about this Mississippi pot roast crockpot recipe is how adaptable it is. Over the years, I’ve tweaked it based on what’s in my pantry or what the kids prefer.
If you can’t find au jus mix, substitute brown gravy mix instead. The flavor changes slightly, but your crockpot Mississippi pot roast will still taste amazing. Similarly, you can use homemade ranch seasoning if you prefer avoiding store-bought packets.
For a different protein, try this recipe with pork shoulder. The cooking method stays the same, and the result is equally tender and flavorful. However, adjust cooking times since pork may cook slightly faster than beef.
Want to add vegetables? Toss in baby carrots, quartered potatoes, or pearl onions during the last 2-3 hours of cooking. Consequently, you’ll have a complete one-pot meal. Grace always adds mushrooms to her Mississippi pot roast in the crockpot, and they soak up the incredible sauce.
For a spicier version, add extra pepperoncini peppers or include a pinch of red pepper flakes. Meanwhile, if you’re cooking for heat-sensitive eaters like Jack, reduce the peppers to three or four.
One thing I love about this Mississippi pot roast crockpot recipe is how adaptable it is. If you’re looking for a sweet treat to complement your meal, check out these creamy mini oreo cheesecake bites.
Step-by-Step Instructions
Making this crockpot Mississippi pot roast couldn’t be simpler. Even on my busiest mornings, I can get this going in under five minutes. Here’s exactly how to create this masterpiece:
Step 1: Place your chuck roast directly into the crockpot. No need to trim excess fat—it adds flavor and keeps the meat moist during the long cooking process.
Step 2: Sprinkle the ranch seasoning packet evenly over the top of the roast. Then, sprinkle the au jus mix over the meat as well. Don’t worry about mixing or stirring—just let those seasonings sit on top.
Step 3: Place the stick of butter on top of the roast. I usually cut it into a few pieces so it distributes more evenly as it melts. This butter creates the most luscious sauce for your Mississippi pot roast crockpot recipe.
Step 4: Arrange the pepperoncini peppers around and on top of the roast. If you love extra tang, drizzle a couple tablespoons of the pepperoncini juice over everything. This ingredient truly makes the crockpot Mississippi pot roast special.
Step 5: Cover the crockpot with its lid. Cook on low for 8 hours or on high for 4-5 hours. The roast is done when it shreds easily with two forks. Consequently, low and slow yields the most tender results.
Step 6: Once cooked, shred the meat directly in the crockpot using two forks. Mix the shredded beef with all that incredible sauce. The meat will absorb those flavors beautifully.
Step 7: Serve your crockpot Mississippi pot roast immediately, spooning plenty of sauce over each portion. The kids always fight over who gets more of that tangy, buttery gravy!
Pro Tips for Success
After making this Mississippi pot roast in the crockpot countless times, I’ve learned several tricks that guarantee perfect results every time.
First, choose a well-marbled chuck roast. The fat renders during cooking, making your crockpot Mississippi pot roast incredibly tender and flavorful. Lean cuts will turn out dry and tough, so don’t skimp on quality here.
Second, resist the urge to open the crockpot lid during cooking. Every time you peek, you release heat and add 15-20 minutes to the cooking time. Trust the process—your Mississippi pot roast crockpot is doing just fine in there.
Third, if your sauce seems too thin after cooking, remove the meat and let the liquid simmer on high with the lid off for 15-20 minutes. Alternatively, whisk in a cornstarch slurry to thicken it quickly.
Fourth, use unsalted butter so you can control the salt level. The seasoning packets already contain plenty of sodium, and salted butter can make your crockpot Mississippi pot roast too salty.
Finally, save those pepperoncini stems! They’re perfect for garnishing your serving platter and adding a pop of color. Grace always arranges them artfully around the meat.
After making this Mississippi pot roast in the crockpot countless times, I’ve learned several tricks that guarantee perfect results every time. For a delightful dessert to follow your meal, try these heart shaped chocolate chip cookies.
Storage & Reheating Tips
Leftover crockpot Mississippi pot roast stores beautifully, which makes it perfect for meal prep. I often make a double batch and enjoy it throughout the week.
Store cooled meat and sauce together in airtight containers in the refrigerator for up to 4 days. The meat stays moist when stored in its cooking liquid. Moreover, the flavors deepen overnight, making day-two Mississippi pot roast even more delicious.
To reheat, warm portions in the microwave with a splash of water or broth to prevent drying. Alternatively, reheat gently on the stovetop over medium-low heat, stirring occasionally. The meat should stay tender and juicy.
For longer storage, freeze your crockpot Mississippi pot roast in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. I like portioning it into individual servings before freezing for quick weeknight dinners.
What to Serve With This Recipe
This Mississippi pot roast in the crockpot pairs wonderfully with so many side dishes. The rich, tangy sauce practically begs for something to soak it up.
My go-to choice is creamy mashed potatoes. Lila and Jack pile their plates high and create little wells for all that delicious gravy. Similarly, buttery egg noodles work beautifully and cook in just minutes.
For a lighter option, serve your crockpot Mississippi pot roast over cauliflower rice or alongside roasted vegetables. Roasted green beans, glazed carrots, or Brussels sprouts complement the rich meat perfectly.
Bread is essential in our house. Crusty French bread, dinner rolls, or Texas toast are perfect for sopping up every last drop of sauce. Furthermore, a simple side salad with tangy vinaigrette balances the richness of the Mississippi pot roast crockpot beautifully.
For gatherings, I love serving this crockpot Mississippi pot roast as sliders on Hawaiian rolls. Just pile the shredded meat high, drizzle with sauce, and watch them disappear!
This Mississippi pot roast in the crockpot pairs wonderfully with so many side dishes. For a delicious and easy side, consider making sheet pan chicken pitas with herby ranch slaw.
FAQs
Can I make Mississippi pot roast without ranch seasoning?
Yes, you can make crockpot Mississippi pot roast without ranch seasoning by creating a homemade blend. Mix dried dill, garlic powder, onion powder, dried parsley, and a pinch of salt. However, the classic recipe truly shines with the ranch packet’s unique flavor profile.
Do I need to add liquid to Mississippi pot roast?
No, you don’t need to add liquid to your Mississippi pot roast crockpot recipe. The butter, pepperoncini juice, and natural meat juices create plenty of cooking liquid. Adding extra liquid actually dilutes those concentrated, delicious flavors.
Can I cook Mississippi pot roast on high instead of low?
Absolutely! You can cook your crockpot Mississippi pot roast on high for 4-5 hours instead of low for 8 hours. However, the low setting produces more tender, fall-apart results. Consequently, I recommend low heat whenever your schedule allows.
What cut of meat is best for Mississippi pot roast?
Chuck roast is the best cut for Mississippi pot roast in the crockpot because it contains enough marbling to stay moist during long cooking. Alternatively, try shoulder roast or rump roast. Avoid lean cuts like sirloin, which turn dry and tough in the slow cooker.
Can I make Mississippi pot roast in the Instant Pot?
Yes, you can adapt this crockpot Mississippi pot roast for the Instant Pot. Use the same ingredients but pressure cook on high for 60-70 minutes with natural release. However, the slow cooker method produces more tender results and requires less monitoring.
Crockpot Mississippi pot roast is a beloved dish known for its rich flavors and ease of preparation. This slow-cooked meal typically features beef, ranch seasoning, and pepperoncini, making it a favorite for busy families and gatherings alike, as detailed in this slow cooking overview.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 425 |
| Protein | 38g |
| Fat | 28g |
| Saturated Fat | 13g |
| Carbohydrates | 4g |
| Fiber | 0g |
| Sugar | 1g |
| Sodium | 980mg |
| Cholesterol | 135mg |
Note: Nutrition information is approximate and based on 8 servings from a 3-pound roast. Values may vary based on specific ingredients used.
This crockpot Mississippi pot roast has become one of our family’s most-requested meals. The simplicity, incredible flavor, and hands-off cooking method make it perfect for busy weeknights or lazy Sundays. Every time I make this Mississippi pot roast in the crockpot, I think about how Mark would have loved it—hearty, comforting, and made with love. Give this recipe a try, and I promise it’ll become a regular in your dinner rotation too!
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crockpot mississippi pot roast
- Total Time: 8 hours 5 mins
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Crockpot Mississippi pot roast delivers incredible flavor with minimal effort. The combination of ranch seasoning, au jus gravy mix, tangy pepperoncini peppers, and butter creates an unforgettable sauce that practically makes the beef melt in your mouth.
Ingredients
3–4 pounds Chuck roast
1 packet (1 ounce) Ranch seasoning mix (dry packet)
1 packet (1 ounce) Au jus gravy mix (dry packet)
1/2 cup Unsalted butter
5–8 whole Pepperoncini peppers
2–3 tablespoons Pepperoncini juice (optional)
Instructions
- Step 1: Place your chuck roast directly into the crockpot
- Step 2: Sprinkle the ranch seasoning packet evenly over the top of the roast
- Step 3: Sprinkle the au jus mix over the meat
- Step 4: Place the stick of butter on top of the roast
- Step 5: Arrange the pepperoncini peppers around and on top of the roast
- Step 6: Cover the crockpot with its lid. Cook on low for 8 hours or on high for 4-5 hours
- Step 7: Once cooked, shred the meat directly in the crockpot using two forks
Notes
Choose a well-marbled chuck roast for the best results.
Do not open the crockpot lid during cooking to maintain heat.
If the sauce is too thin, simmer it on high with the lid off for 15-20 minutes.
- Prep Time: 5 mins
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 425 kcal
- Sugar: 1g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 135mg