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Tender, shredded beef from a mississippi pot roast crockpot recipe, served in a white bowl with rich gravy, pepperoncini, and green olives.

The Best Easy Mississippi Pot Roast Crockpot Recipe

Fall-apart tender chuck roast slow-cooked with ranch mix, au jus, butter, and tangy pepperoncini peppers. This Mississippi Pot Roast is pure comfort with zero fuss.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 boneless chuck roast (3–4 pounds)
  • 1 packet dry ranch dressing mix (1 oz)
  • 1 packet dry au jus gravy mix (1 oz)
  • 1/4 cup unsalted butter
  • 4-5 whole pepperoncini peppers
  • 1-2 tbsp pepperoncini brine (optional)

Equipment

  • 6-quart slow cooker Perfect size for a 3–4 lb roast
  • Tongs or two forks For shredding the meat
  • Measuring spoons Optional, for brine or butter

Method
 

  1. Place chuck roast into the bottom of a 6-quart slow cooker.
  2. Sprinkle the ranch dressing mix evenly over the roast.
  3. Sprinkle the au jus gravy mix on top of the ranch layer.
  4. Place pepperoncini peppers on top of the roast and add a tablespoon or two of brine if desired.
  5. Cut butter into slices and place on top of the roast.
  6. Cover and cook on LOW for 8 hours, or until meat is fork-tender.
  7. Shred the roast with two forks directly in the slow cooker.
  8. Stir shredded meat into juices and serve hot.

Notes

Use banana peppers or jarred jalapeños if pepperoncini aren’t available. You can also make your own ranch mix if needed. Add carrots or potatoes in the last 2-3 hours for a full one-pot meal.