Crock Pot Mississippi Pot Roast

Pot roast in crock pot with peppers and parsley.

5 from 1 vote

Crock Pot Mississippi Pot Roast

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!

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

Equipment

6 Qt. Crock Pot

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

Instructions

Add the meat to the bottom of crock 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.
Top the seasoned meat with cut up pieces of the butter and the whole pepperoncini peppers.
Cook at low heat for about 8 (and up to about 10ish) hours or until the meat is fork tender and falls apart easily. You can pull the beef to shred or break into chunks.
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!

Notes

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.

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.

Nutrition