Mississippi Pot Roast (Crockpot Recipe)

Crockpot Mississippi pot roast is fall apart tender and so full of flavor. In a slow cooker combine chuck roast with ranch dressing mix, au jus mix, butter and peperoncini to make a delicious crockpot meal.

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.

✨ Here is why this recipe is amazing:

• Low and slow, this recipe cooks in the crock pot while you are at work.
• Dump and cook options if you need to save 15 minutes.

🥫 Ingredients needed:

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

📝 Ingredient notes:

• 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 can be used. Additionally, the hot pepperoncini would add another layer of heat and flavor. Be sure to save the juice from the jar.

🔄 Substitutions

If you can't find the Au Jus packet substitute in the French Onions soup packet.

🥣 Helpful Kitchen Tools

• Crock-Pot 6-Quart Slow Cooker - Digital countdown control lets you program cook times anywhere from 30 minutes up to 20 hours; shifts to Warm setting automatically once cook time completes. Easy to use locking lid featuring lid gasket provides extra seal for less mess on the go.
• Balloon Whisk - Balloon shape is perfect for whipping and aerating ingredients.

🔪 How to make Mississipi Pot Roast, crockpot instructions

1. Presear the chuck roast. (Optional but totally worth the extra 15 minutes.)
2. Add the chuck roast to the crockpot.
3. Deglaze the pan with liquid and add the deglaze to the clow cooker.
4. Dump the rest of the ingredients into the Crock-Pot.
5. Close the lid, and cook on low for 8-12 hours or high for 4-6 hours.
6. Remove the meat and thicken the sauce, if desired.

📷 Making Mississippi Pot Roast in slow cooker, photo instructions

1. Sear the meat
   1. Preheat a wide skillet with high sides on high heat and add 1-2 Tablespoons oil to the bottom of the pot.
   2. Sear the meat in the bottom of the pan.
   3. Turn meat over and sear on the other sides.
      
   4. The meat will easily pull away from the pan when it is properly seared.
   5. Remove the meat to a crockpot slow cooker before deglazing the pan.
      
2. To Deglaze The Pot:
   
   1. 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.
   2. Pour the deglaze liquid over the meat in the slow cooker.
      
   3. 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.
   4. Close the lid and cook on low for 8-12 hours or high for 4-6 hours.
      
3. To Make the Gravy:
   
   1. Remove the cooked meat and place on a serving platter.
      
   2. Turn the heat to high and when the liquid is starting to simmer, sprinkle the flour over the drippings in the pan.
      
   3. Whisk well until the gravy starts to thicken. Continue to boil for one minute to cook out the starch flavor.
   4. Then turn off the pot and add the roast back in or serve the gravy on the side.
   5. Serve with baked potatoes, mashed potatoes or cooked noodles. I would suggest my sous vide potatoes with rosemary.

⏩ Dump and Go Instructions

While I encourage you to sear the meat before cooking I understand that time can be short in the morning. So here is how you can get the cooking started faster.

1. Add the roast to the Crock pot.
2. Add the rest of the ingredients leaving out the flour.
3. Close the lid, and cook on low for 8-12 hours or high for 4-6 hours.
4. 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.

👩‍🍳 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.

Mississippi Pot Roast (Crock-Pot)

Sarah Mock

Mississippi pot roast cooked in crock pot slow cooker makes the most flavorful pot roast.

5 from 1 vote

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Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep time for the recipePrep Time 15 minutes mins

Cook time for the recipeCook Time 8 hours hrs

total time to prep and cook the recipe.Total Time 8 hours hrs 15 minutes mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Beef Recipes

Cuisine American

Makes 6 servings

Per Serving 666 kcal

HELPFUL KITCHEN TOOLS

Whisk

Crock-Pot 6-Quart

Ingredients

 

US CustomaryMetric

1x2x3x

• ▢ 1 Chuck Roast (3-4 pounds)
• ▢ 2 T oil (vegetable oil or olive oil)
• ▢ ¼ cup stock (water can be used in place of chicken stock, beef stock)
• ▢ 1 packet Hidden Valley Ranch Dressing Packet
• ▢ 1 packet Au Jus
• ▢ 8 individual Pepperoncini
• ▢ ¼ cup Pepperoncini liquid
• ▢ 1 stick Butter

US CustomaryMetric

Instructions

 

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.
  2 T 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.

To Deglaze The Pot:

• 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 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 Pepperoncini liquid, 1 stick Butter
• Close the lid and cook on low for 8-12 hours or high for 4-6 hours.

To Make the Gravy:

• 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.

Notes

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.

Nutrition

Serving: 1servingCalories: 666kcalCarbohydrates: 3gProtein: 51gFat: 50gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 223mgSodium: 739mgPotassium: 886mgFiber: 1gSugar: 1gVitamin A: 530IUVitamin C: 1mgCalcium: 50mgIron: 6mg

Nutrition Disclosure

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.

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👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.