Crockpot Mississippi Pot Roast

Crockpot Mississippi Pot Roast is a flavorful, juicy, and fall-apart tender dinner made with just 5 ingredients. An easy slow cooker classic perfect for any night of the week.

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Prep Time 10

Cook Time 8

Total Time 8 10

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Southern

Calories: 207

Ingredients Equipment Method Notes

Ingredients

3 lbs chuck roast 2 to 4 lbs works; 3 lbs is ideal
1 packet ranch dressing mix original Hidden Valley Ranch recommended
1 packet au jus gravy mix
8 pepperoncini peppers whole
1/4 cup pepperoncini juice optional but recommended for extra tang
1/2 cup unsalted butter 1 stick

Equipment

6-quart crockpot or slow cooker
Two forks for shredding

Method

Place the chuck roast in the bottom of the crockpot.
Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top of the roast. Do not stir.
Arrange the 8 whole pepperoncini peppers around the sides of the roast. Pour in the 1/4 cup of pepperoncini juice if using.
Place the full stick of butter on top of the roast.
Cover with the lid and cook on LOW for 8 hours. Do not lift the lid during cooking.
Use two forks to shred the meat directly in the crockpot. Stir into the juices and serve hot.

Notes

Do not add water. The butter, meat juices, and pepperoncini create plenty of liquid. Add baby carrots or Yukon gold potatoes around the roast before cooking for a complete one-pot meal. Leftovers keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.