Mississippi pot roast in the crock pot is a tender, tangy, buttery shredded beef made with chuck roast, ranch mix, au jus mix, butter, and pepperoncini peppers. You sear the roast, let the slow cooker do the work for 8 hours, then whisk the drippings into a quick gravy right in the pot. About 15 minutes of hands-on time gets a family-sized dinner with leftovers for sandwiches.
This is not a traditional pot roast with carrots and potatoes. It is a rich, shredded beef that you pile over mashed potatoes, egg noodles, or crispy fries, and the gravy is the reason people come back for seconds.
Need dinner faster? My Instant Pot Mississippi pot roast is on the table in just over an hour; the beef is a little softer than this slow cooker version. The same ranch and au jus combination also makes my Mississippi chicken, if your family prefers chicken.
My husband loved it!
Wow! One of the best Pot Roasts I ever made! Will definitely be making this again. Thank you!
★★★★★~ Terri (2022)
Ingredients for Mississippi pot roast:
This recipe leans on a handful of pantry items, so each one is doing a specific job. The full list with amounts is in the recipe card below; here is what you need to know before you shop.
- Chuck roast: Look for a 3 to 4 pound roast with plenty of white marbling running through it. That fat and connective tissue melt during the long cook and are what make the beef shred; a lean roast like eye of round turns dry and stringy here.
- Ranch and au jus packets: These two packets are the entire seasoning, and both are salty. That is why there is no added salt anywhere in this recipe; please do not add any until you taste the finished gravy.
- Butter: A full stick melts into the drippings and becomes the base of your gravy. It carries the ranch and pepperoncini flavor and gives the sauce its silky mouthfeel.
- Pepperoncini and their juice: The peppers soften and turn mild as they cook; the juice from the jar is the tang that cuts through all that butter. Save that juice when you open the jar, because it is a measured ingredient, not an extra.
- All-purpose flour: A few tablespoons thicken the drippings into gravy at the end.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions
These are the swaps I get asked about most. I keep this list short on purpose; if yours is not here, ask in the comments and I will tell you what I think.
- French onion soup mix for au jus: If your store is out of au jus packets, a packet of French onion soup mix works in its place. You get a sweeter, more oniony gravy with a little less beefy depth; I still recommend it over skipping the packet.
- Unsalted butter for salted: Between the two seasoning packets, this roast is already on the salty side. Unsalted butter is my pick if anyone at your table watches their salt; you lose nothing in richness.
- Sliced or hot pepperoncini: Sliced pepperoncini work fine and spread the tang through the beef more evenly. Hot pepperoncini add real heat; use them only if everyone at the table likes spice, and keep the juice amount the same.
- Water for stock: The stock is only used to deglaze the skillet, so water works in a pinch. The fond from searing still gives you plenty of flavor.
How to make Mississippi pot roast (crockpot)
I sear the roast before it goes into the slow cooker because that browned crust is where most of the flavor in the gravy comes from. It adds about 10 minutes; if you are short on time, the dump-and-go version is further down the page.
Sear the meat
- Pat the roast dry with paper towels; a wet roast steams instead of browning. Heat a wide, high-sided skillet over high heat, add the oil, and wait until it shimmers before the roast goes in.
- Lay the roast in the pan and leave it alone. You should hear a loud, steady sizzle; if it is quiet, the pan was not hot enough.
Do I have to sear the roast first?
No. Searing adds flavor and color to the gravy, but the dump-and-go method above still gives you tender beef.
Flip The Meat
When the bottom has a deep brown crust, the roast lets go of the pan on its own. If it sticks when you try to flip it, it is not ready; give it another minute and try again.
Sear every side the same way, including the edges, using tongs to hold the roast upright.
Deglaze the pan
Transfer the seared roast to the crock pot. Look at the bottom of your skillet; those dark brown bits stuck to the pan are called fond, and you want every one of them in your gravy.
Deglaze the pan
Carefully pour off any excess oil; it is very hot, so tilt the pan away from you. Leave the browned bits behind.
Pour in the stock; it will hiss and steam right away. Scrape the bottom with a wooden spoon until the pan is clean and the liquid turns a rich brown.
Season
Pour the deglazing liquid over the roast. Sprinkle the ranch and au jus packets evenly over the top so the whole surface is coated, not piled in one spot.
Tuck the pepperoncini around the roast, pour in the pepperoncini juice, and set the stick of butter right on top. As it melts, the butter carries the seasoning down over the beef.
Cook low and slow
Cover and cook on low for 8 hours or on high for 4 to 6 hours. Resist lifting the lid; every peek lets heat escape and adds cooking time.
The roast is done when a fork twists into it and the beef pulls apart with almost no effort. If it fights you, it is not overcooked; it needs more time for the connective tissue to melt, so give it another hour.
Remove the roast
Lift the roast out with tongs and a large spoon and set it on a platter. It will fall apart as you move it; that is exactly what you want.
Thicken the drippings
Turn the slow cooker to high and wait until the liquid is bubbling around the edges. A slow cooker heats gently, so this can take a while.
Sprinkle the flour over the surface a little at a time, whisking as it goes in. The melted butter floating on top grabs the flour, which is what keeps it from clumping; dump it in all at once and you will be chasing lumps.
Whisk until thick
Keep whisking until the gravy thickens enough to coat the back of a spoon. Let it bubble for one full minute more; that cooks out the raw, pasty flour taste.
Serve
urn off the slow cooker. Shred the beef with two forks and stir it back into the gravy, or serve the gravy on the side.
Now taste. This is the moment to add salt or pepper if it needs it; most of the time it will not.
Spoon it over mashed potatoes, baked potatoes, egg noodles, or my sous vide rosemary potatoes. Leftovers make great sliders on soft rolls with a slice of melted provolone.
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 Mississippi pot roast
On busy mornings, you can skip the skillet entirely. The roast still turns out fork-tender; what you give up is the deeper, roasted flavor and darker color the seared version gives the gravy.
Put the roast in the crock pot, then add everything else except the flour. Cook on low for 8 hours or high for 4 to 6 hours, then thicken the drippings the same way as the seared version.
Food safety note
Always start with a fully thawed roast. A frozen roast spends too long in the temperature danger zone (40F to 140F) as the slow cooker warms up, so thaw it in the refrigerator overnight, and plan on about a full day for a 3 to 4 pound roast.
Mississippi pot roast FAQ
While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.
Do you add liquid to Mississippi pot roast?
Only a little. The stock from deglazing and the pepperoncini juice are all you need; the roast and the butter release plenty of liquid as it cooks. Adding water or extra broth thins out the gravy and dilutes the flavor.
Why is my pot roast tough?
Almost always, it needs more time. Chuck roast gets tougher before it gets tender; the connective tissue has to fully break down before the beef shreds. Put the lid back on and check again in an hour.
Can I put a frozen roast in the crock pot?
No. A frozen roast warms too slowly in a slow cooker and sits in the temperature danger zone where bacteria grow. Thaw it in the refrigerator first.
Is Mississippi pot roast spicy?
No, it is more tangy than spicy. Regular pepperoncini turn mild as they cook; if my kids will eat it, it is NOT spicy.
Chef Tip
My FAVORITE way to serve Mississippi pot roast is over crisp, thick-cut french fries with the gravy poured over the top, kind of like poutine. If that sounds good to you, my Thanksgiving turkey poutine is the leftover-turkey version.
Ingredients
- 3-4 pounds chuck roast well marbled
- 2 tablespoons vegetable oil or olive oil
- ¼ cup beef stock chicken stock or water works
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix 1 ounce; or French onion soup mix
- 8 whole pepperoncini peppers
- ¼ cup pepperoncini juice from the jar
- 8 tablespoons butter 1 stick; unsalted for less salt
- 2 tablespoons all-purpose flour for the gravy
- salt and black pepper to taste; optional
Instructions
Sear the meat
- Heat a wide, high-sided skillet over high heat. Add the oil and heat until it shimmers.2 tablespoons vegetable oil, 3-4 pounds chuck roast
- Pat the roast dry with paper towels. Sear without moving it until a deep brown crust forms and the roast releases from the pan on its own.
- Turn and sear the remaining sides, including the edges.
- Transfer the roast to the slow cooker.
Deglaze the pan
- Carefully pour off the excess oil, leaving the browned bits in the skillet.¼ cup beef stock
- Add the stock and scrape the bottom of the skillet with a wooden spoon until the browned bits are loose. Pour the liquid over the roast.
Season and slow cook
- Sprinkle the ranch and au jus packets evenly over the roast. Add the pepperoncini and pepperoncini juice, then set the butter on top.
- Cover and cook on low for 8 hours or high for 4 to 6 hours, until the beef pulls apart easily with a fork. If it resists, cook 1 hour more.
Make the gravy
- Transfer the roast to a platter.
- Turn the slow cooker to high and bring the drippings to a simmer.
- Sprinkle the flour over the drippings a little at a time, whisking constantly, until the gravy thickens. Let it bubble 1 minute more to cook out the raw flour taste.
- Turn off the slow cooker. Shred the beef with two forks and stir it into the gravy, or serve the gravy on the side. Taste, then season with salt and pepper only if needed.
Nutrition
Notes
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