Description
This Crockpot Mississippi Pot Roast is bold, buttery, tangy, and fall-apart tender. Made with just five ingredients—chuck roast, ranch seasoning, au jus, butter, and pepperoncini—it’s the ultimate slow cooker comfort food. Perfect for family dinners, meal prep, or a crowd-pleasing holiday spread.
Ingredients
Scale
- 3 to 4 pounds chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 6 to 8 pepperoncini peppers
- 1/2 cup (1 stick) unsalted butter
- Optional: 1/4 cup pepperoncini juice
- Optional: 1 teaspoon garlic powder or onion powder
- Optional: baby carrots or quartered potatoes
Instructions
- Place the roast: Add chuck roast directly to the crockpot.
- Season: Sprinkle ranch and au jus mixes evenly over the roast.
- Add flavor: Place pepperoncini around the roast and top with butter.
- Cook: Cover and cook on LOW for 8 hours, or until fork-tender.
- Shred and serve: Shred beef in the crockpot, mix with juices, and serve over mashed potatoes, rice, or in sandwiches.
Notes
- Use chuck roast for best results; it has the perfect fat-to-meat ratio.
- No searing needed—this recipe works perfectly without it.
- Add pepperoncini juice for extra tang and moisture.
- Don’t overcook—8 hours on LOW is usually ideal for 3–4 lbs.
- Great for leftovers—use in sliders, wraps, or over baked potatoes.
- Prep Time: 5 minutes
- Cook Time: 8 hours (low) or 4–5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup shredded beef with juices
Keywords: Crockpot Mississippi Pot Roast, Easy Pot Roast Recipe, Slow Cooker Chuck Roast, 5 Ingredient Pot Roast, Comfort Food Dinner