Crock Pot Mississippi Pot Roast

Name: Crock Pot Mississippi Pot Roast
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 3-4 lb beef chuck roast; ¼-⅓ c pepperoccini juice; 1 packet of garlic ranch seasoning packet or original ranch seasoning (1 oz.); 1 packet of au jus gravy seasoning mix (1 oz.); ½ tsp pepper; 2 tsp Worcestershire sauce; 1 yellow onion (sliced); 3 tbsp unsalted butter; 7-9 pepperoncini peppers (more or less as desired); sea salt (as desired)

Jump to Recipe

This post may contain affiliate links.

This simple Crock Pot Mississippi Pot Roast recipe is a family favorite. Prepped in less than 10 minutes, cooked low and slow and comes out fork tender, melt in your mouth for the perfect dinner! This is a great option for a Sunday family dinner or a busy weeknight when everyone eats in shifts. You will love it!

Missisippi pot roast beef served over mashed potatoes with broccoli and pepperoncini peppers in the background.

Why You will Love This Crock Pot Mississippi Pot Roast
Ingredient Notes
Recipe Variations
How To Make This Recipe
Recipe Tips
Storage
Common Questions
Other Favorite Crock Pot Recipes
Crock Pot Mississippi Pot Roast Recipe
Shop This Post

There is nothing like a flavorful, juicy tender pot roast that has been cooked slow and low all day in the crock pot. This Crock Pot Mississippi Pot Roast is my husband’s favorite pot roast of all time.

It’s so simple to make, less than 10 minutes to toss everything together. It’s versatile dinner recipe and easy to serve up with a variety of dishes and it’s got so much flavor with a nice kick thanks to the pepperoncini peppers!

Love slow cooked beef recipes? Same! Try these other favorites on the site: Crock Pot Shredded Beef, Crock Pot Short Rib Ragu, Crockpot Chuck Roast Recipe and Slow Cooker Shredded Beef Chili–you will love them all!

Why You will Love This Crock Pot Mississippi Pot Roast

Takes less than 10 minutes to prep. My favorite easy dinner recipes pack all the flavor with the easiest meal prep. Crock pot recipes are always good for that especially this one.
Only a handful of ingredients. Minimal ingredients, less than 10 actually! Another aid in time saving!
Even better as leftovers. Pot roast recipes are always better the next day in my opinion. We LOVE eating leftovers all week with this beef.
Freezes really well. Freezer meals are always a huge help when it comes to meal prep. We often make this dish and then freeze half for another day. It helps on the busiest days when I have no idea what to make for dinner.

Ingredient Notes

See full list of ingredients below in the recipe card with exact measurements.

Chuck roast, onion, peppers, and other ingredients to make recipe arranged on surface.

choosing the best cut of beef: for this recipe a boneless beef chuck roast between 3 and 4 pounds is going to be the best. Look for a cut that has nice marbling of fat throughout but versus a big chunk of fat in one or two spots. The marbling is what helps break down the tissue and cooks the pot roast into a tender, melt-in your mouth texture.
seasoning packets: when it comes to my pot roasts, I am not usually a fan of seasoning packets for a few reasons, but a Mississippi pot roast is not a Mississippi pot roast if you don’t use Ranch seasoning and au jus gravy packet. And NOT using the packets would require a long list of ingredients so we use the packets. However, I like to use a garlic ranch dressing mix over the classic to make the flavor pop a bit more than other similar recipes. If you aren’t a fan, just use the original.
Start small with the pepperoncini peppers and the pepperoncini juice if you are worried that your pot roast will have too much of a kick for you. We typically use about 1/4 cup of the juice with mild pepperoncinis and feel like that’s plenty for us. Add more to your liking!
Since the amount of salt in dressing and gravy mixes can vary drastically, I have not added an exact amount of salt to add to your chuck roast before cooking. You can sprinkle a bit over top with the pepper if desired or you can wait until just before serving and add to taste.

Recipe Variations

add a splash of red wine or balsamic vinegar to add richness
toss in some vegetables: we sometimes throw in some big chunks of carrots, mushrooms, and sometimes som petite potatoes. You can toss them in a couple hours after starting the beef, or for softer veggies, add them along with everything else. You can add about 1/2 cup beef broth if adding veggies, but the beef releases a lot of juice so don’t add much!
add a kick by tossing in medium to spicy whole pepperoncini peppers and juice versus mild.
use low sodium seasoning packets to lessen the amount of sodium in the dish

How To Make This Recipe

Chuck roast in crock pot with sliced onions, ranch seasoning and au jus seasoning.

Step 1: Add the meat to the bottom of slow cooker pot. Pour the pepperoncini juice and Worcestershire sauce over top and then sprinkle the au jus gravy mix, garlic ranch dressing mix and cracked pepper (salt if desired at this time). Add the sliced onions around the meat.

Chuck roast topped with seasoning, butter and peppers in crock pot.

Step 2: Top the seasoned meat with cut up pieces of the butter and the whole pepperoncini peppers.

Cooked pot roast in slow cooker pot with pepperoncinis.

Step 3: Cook at low heat for about 8 (and up to about 10) hours or until the meat is fork tender and falls apart easily. You can pull the beef to shred or break into chunks.

Crock pot Mississippi pot roast in crockpot with spoons.

Step 4: If not serving immediately, shift the heat to “keep warm” setting until ready to serve. Serve over mashed potatoes, buttery egg noodles, on sandwiches and more! Top with chopped fresh parsley.

Recipe Tips

You are welcome to sear the beef before slow cooking. Searing the beef definitely adds to any beef roast, but it’s another step and it adds more time and clean up that not everyone has. I rarely sear the beef when making this recipe to save time and it still comes out perfectly fork tender.
You can shred the beef or leave it in larger chunks. Ours usually falls apart so easily it’s hard to keep in chunks, makes for some great pulled beef that’s for sure.
There is no need to add any broth or liquid to this dish aside from the ingredients. The beef will release a LOT natural juices and that should be more than enough to have a slightly gravy like sauce to add over top when serving.

Storage

Store leftovers with juices in an airtight container for about 3-4 days. You can reheat by adding back to the slow cooker at “warm” or “low” setting until heated. Add a splash of broth and another tablespoon of butter if desired.

To freeze, allow the meat to cool completely. Transfer to a freezer safe container and freeze for up to 3 months. Thaw in the refrigerator overnight.

Common Questions

What cut of meat is best for Mississippi pot roast?

Boneless beef chuck roast is ideal for low and slow cooking so a crockpot pot roast like a Mississippi pot roast is ideal. It has nice marbling that melts into the meat when slow cooked to break down the connective tissues for the most fork-tender meat. I don’t suggest another cut as I find that they are not as consistent as the chuck.

Is it ok to slow cook a pot roast on the high heat setting?

To be honest, the answer is no. This is a dish that is best when not rushed. The feedback I often get when readers cook a pot roast on high is that it’s not that tender and the flavor is lacking. I only recommend cooking on low for this recipe.

Will my pot roast become more tender the longer it cooks?

Yes! The meat will become more tender the more it cooks and 8 hours is only a suggestion. Many factors can impact the length of time cooked. If you get to 8 hours or even a bit beyond that and it’s still tough, do not give up, keep cooking! The connective tissue may just need a bit more time to break down.