Crockpot Mississippi pot roast is fall-apart tender, rich, and loaded with flavor. My easy slow cooker recipe combines chuck roast, ranch dressing mix, au jus mix, butter, and pepperoncini peppers for a classic Mississippi pot roast that practically cooks itself.
If you love set-it-and-forget-it dinners, this Mississippi pot roast recipe will be a new favorite. You'll get fork-tender beef, a tangy, buttery gravy, and plenty of leftovers that are perfect for sandwiches, baked potatoes, or fries.
I also have a Mississippi pot roast recipe made in the Instant Pot pressure cooker if you need pot roast on the table in just over an hour. The meat is a bit softer in texture than the slow cooker version.
My husband loved it!
Wow! One of the best Pot Roasts I ever made! Will definitely be making this again. Thank you!
★★★★★~ Terri (2022)
What is Mississippi pot roast?
Mississippi pot roast is a slow cooker pot roast made with a handful of pantry ingredients: chuck roast, dry ranch dressing mix, au jus (or onion soup) mix, butter, and pepperoncini peppers. Everything cooks together low and slow in the crockpot until the beef is incredibly tender and the juices turn into a rich, tangy gravy.
It's not a traditional pot roast with carrots and potatoes, but more of a cozy, flavorful shredded beef that's perfect piled over mashed potatoes, egg noodles, rice, or crispy french fries.
Ingredients for Mississippi pot roast:
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions
If you can't find the Au Jus packet substitute in the French Onions soup mix packet as part of the seasoning.
- Chuck roast - Look for a good marbled chuck roast. The white marbling is the fat and fat equals flavor.
- Stock - I use chicken stock, beef stock or even vegetable stock to deglaze the pan when I am searing. If stock is not available water can be substituted.
- Butter - for a lower-salt recipe use unsalted butter
- Pepperoncini - I use whole pepperoncini but sliced pepperoncini peppers can be used. Additionally, the hot pepperoncini would add another layer of heat and flavor. Be sure to save the juice from the jar.
How to make Mississippi pot roast (crockpot)
This Mississippi pot roast slow cooker method adds one quick step: searing and deglazing, for extra flavor. If you're short on time, use the dump-and-go version below. Have a second slow cooker looking to be used? Toss in ingredients for my Cheesy Potato Soup, and your family will be coming back for seconds.
Sear the meat
- Preheat a wide skillet with high sides on high heat and add 1-2 Tablespoons oil to the bottom of the pot.
- Sear the meat in the bottom of the pan.
Flip The Meat
Turn meat over and sear on the other sides.
The meat will easily pull away from the pan when it is properly seared.
Transfer
Remove the meat to a crockpot slow cooker before deglazing the pan.
Deglaze The Pot
After the meat is removed from the pan, carefully drain out any excess oil.
Add the beef broth to the pot, stirring and scraping the bottom of the pan of the stuck on brown bits. Those bits are called fond and are full of flavor and will help enhance the sauce.
Season
- Pour the deglaze liquid over the meat in the slow cooker.
- Sprinkle the au jus gravy mix packet and ranch packets over the beef and add the pepperoncini and the juice from the jar of the pepperoncini, and top with the stick of butter.
Cook
Close the lid and slow cook on low for 8-12 hours or high for 4-6 hours.
Make the Gravy
Remove the cooked meat and place on a serving platter.
Make a Roux
Turn the heat to high and when the liquid is starting to simmer, sprinkle the flour over the drippings in the pan.
Whisk
Whisk well until the gravy starts to thicken. Continue to boil for one minute to cook out the starch flavor.
Serve
Then turn off the pot and add the roast back in or serve the gravy on the side.
Serve with baked potatoes, mashed potatoes or cooked egg noodles. I would suggest my sous vide potatoes with rosemary.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Dump and Go Instructions
While I encourage you to sear the meat for extra flavor, you can absolutely make this Mississippi pot roast as a dump-and-go crockpot recipe on busy days.
- Add the roast to the Crock pot.
- Add the rest of the ingredients leaving out the flour.
- Cover and cook on low for 8-12 hours or high for 4-6 hours.
- Finish with the gravy making instructions.
Storage Tips
- Be sure to cool the extra pot roast completely before storing in an air-tight container in the refrigerator.
- Use up leftovers within 3 days.
- I reheat in the microwave but reheating on the stovetop is always a good idea.
Mississippi pot roast FAQ
Yes. Searing adds extra flavor, but you can skip that step and follow the dump-and-go Mississippi pot roast instructions. Just add everything to the crockpot and cook on low for 8-12 hours or high for 4-6 hours.
No, it's more tangy than spicy. Pepperoncini peppers add flavor and a gentle kick, but you can use fewer peppers or mild pepperoncini if you're sensitive to heat. If my kids will eat it...it is NOT spicy!
What's the best way to serve Mississippi pot roast?
Serve it over mashed potatoes, egg noodles, rice, or crispy fries. It also makes amazing sandwiches and sliders with a little melted cheese.
Chef Tip
My FAVORITE way to serve Mississippi pot roast is over crisp, thick-cut french fries. Kind of like poutine. Check out Thanksgiving poutine for another yummy recipe for poutine.
Crock Pot Mississippi Pot Roast with Pepperoncini and Au Jus
Ingredients
- 1 (1) Chuck Roast 3-4 pounds
- 2 Tablespoons (2 Tablespoons) Vegetable Oil vegetable oil or olive oil
- ¼ Cup (59 ⅐ ml) stock water can be used in place of chicken stock, beef stock
- 1 packet (1 packet) Hidden Valley Ranch Dressing Packet
- 1 packet (1 packet) Au Jus
- 8 individual (8 individual) Pepperoncini
- ¼ Cup (31 g) Pepperoncini liquid
- 1 stick (1 stick) Butter
Method
- Preheat a wide skillet with high sides on high heat and add 1-2 Tablespoons oil to the bottom of the pot.2 Tablespoons Vegetable Oil, 1 Chuck Roast
- Sear the meat in the bottom of the pan.
- Turn meat over and sear on the other sides.
- The meat will easily pull away from the pan when it is properly seared.
- Remove the meat to a crockpot slow cooker before deglazing the pan.
- After the meat is removed from the pan, carefully drain out any excess oil. Add the stock to the pot, stirring and scraping the bottom of the pan of the stuck on brown bits. Those bits are called fond and are full of flavor and will help enhance the sauce.¼ Cup (59 ⅐ ml) stock
- Pour the deglaze liquid over the meat in the slow cooker.
- Sprinkle the au jus and ranch packets over the beef and add the pepperoncinis and the juice from the jar of the pepperoncinis, and top with butter.1 packet Hidden Valley Ranch Dressing Packet, 1 packet Au Jus, 8 individual Pepperoncini, ¼ Cup (31 g) Pepperoncini liquid, 1 stick Butter
- Close the lid and cook on low for 8-12 hours or high for 4-6 hours.
- Remove the cooked meat and place on a serving platter.
- Turn the heat to high and when the liquid is starting to simmer, sprinkle the flour over the drippings in the pan.
- Whisk well until the gravy starts to thicken. Continue to boil for one minute to cook out the starch flavor.
- Then turn off the pot and add the roast back in or serve the gravy on the side.
- Serve with baked potatoes, mashed potatoes or cooked noodles. I would suggest my sous vide potatoes with rosemary.
Equipment
Nutrition
Notes
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
If you're looking for an easy dessert to finish the meal, my no-bake key lime pie is a reader favorite.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.
Terri says
Wow! One of the best Pot Roasts I ever made!
My husband loved it!
Will definitely be making this again.
Thank you!
Sarah Mock says
Terri:
I am SO HAPPY that you and your husband loved this recipe. If you have leftovers, I serve the meat and gravy over french fries. SO GOOD! I hope you come back for more recipes.
Sarah