This mouthwatering good Slow Cooker Mississippi Pot Roast is made with five simple ingredients and less than ten minutes of prep time. This well seasoned melt-in your mouth dish is one of our favorite roast beef recipes. I love to serve it with creamy mashed potatoes or Amish egg noodles. It also makes great sandwiches with the zesty taste of fall-apart seasoned beef.
Life is just very busy. There are just not enough hours in the day to complete everything you would like to get done. Every family needs a handful or more recipes they can throw in the slow cooker in the morning and forget about it till supper time. Come evening time your house is full of some of the best aromas and dinner is prepared and ready to put on the table.
How do you make Slow Cooker Mississippi Pot Roast?
First, start by browning your chuck roast in a heavy skillet over medium-high heat with a little bit of vegetable or canola oil. This step is not an absolute must but I do find that it does add flavor to the recipe by caramelizing the meat and searing in the juices.
Then simply place the chuck roast in the slow cooker and sprinkle on the packet of dry ranch dressing mix and the packet of dried au jus mix. Now pour some pepperoncini peppers and their juice over the top. Then place butter cut into tablespoon increments on the top of the roast. Cover and cook on low for about 8 hours or high for 5 hours. Then use two forks to shred the beef.
Recipe notes and helpful tips
- If time allows brown the roast. It adds a lot of flavor to the dish by caramelizing the meat and searing in the juices.
- This recipe also works well with pork roast and chicken breasts or thighs.
- For a complete meal add quartered Yukon gold potatoes, quartered sweet onions, and carrot chunks about 3 hours after you start the slow cooker on low.
- This recipe can easily be made in a dutch oven. That way you can brown the meat on the stovetop and then add the other ingredients as directed to the Dutch oven over the pot roast. Cover and place in the oven at 300 degrees for about 4 1/2 – 5 hours or until fork tender.
- This recipe does not need any additional seasoning including salt and pepper. It bakes up well seasoned.
- To make it keto and low carb friendly serve over zoodles, cauliflower rice, or mashed cauliflower.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
What to serve with Mississippi Pot Roast
- Mashed or fried potatoes
- White or brown rice
- Amish egg noodles or pasta
- Creamed Spinach
- Cornbread or French baguettes
- A simple garden salad with a light vinaigrette
- Corn on the cob
- Bourbon Glazed Carrots
- Oven Roasted Garlic and Parmesan Asparagus
More crock pot recipes to try!
Crock Pot Mississippi Pot Roast Recipe
Ingredients
- 2 tablespoons canola oil
- 3-4 lb. beef chuck roast or rump roast
- 1- ounce dry ranch seasoning
- 1 ounce dry au jus gravy mix
- 1/2 16 ounce jar pepperoncinis with juice
- 6 tablespoons butter cut in 1 tablespoon increments
Instructions
- Heat oil over medium heat in a heavy skillet or Dutch Oven. Add the chuck roast and sear on both sides.
- Place chuck roast in a slow cooker. Sprinkle with dried ranch seasoning and dried au jus mix. Pour pepperoncini peppers and their juice over the top. No other liquid needs to be added. Place butter on top of the roast.
- Cover and cook on low for about 8 hours or high for 5 hours. Use two forks to shred the meat.
Notes
- If time allows brown the roast. It adds a lot of flavor to the dish by caramelizing the meat and searing in the juices.
- For a complete meal add quartered Yukon gold potatoes, quartered sweet onions, and carrot chunks about 3 hours after you start the slow cooker on low.
- This recipe can easily be made in a dutch oven. That way you can brown the meat on the stovetop and then add the other ingredients as directed to the Dutch oven over the pot roast. Cover and place in the oven at 300 degrees for about 4 1/2 – 5 hours or until fork tender.
- This recipe does not need any additional seasoning including salt and pepper. It bakes up well seasoned.
- To make it keto and low carb friendly serve over zoodles, cauliflower rice, or mashed cauliflower.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Mike
This is hands down, the easiest and the best pot roast recipe ever. Hard to believe such a simple recipe could be so good. I received high praise for this meal yesterday, had the leftovers today, and an easy to make again! (PS the recipe didn’t say, but I used unsalted butter) 5⭐!
Beth Pierce
Thanks, Mike! So glad that you liked it. You could go either way on the butter.
Caren Gastello
This is a great recipe that I’ve cooked a number of times. However, I tried cooking this same recipe in my dutch oven at 300 degrees as suggested in the notes, and it burned within a couple of hours. I wonder if a broth is needed in the oven recipe? Any thoughts? Thank you
Beth Pierce
Sorry about the delay, Caren. Yes the broth is needed in the Dutch oven recipe.
Judy
I just made this in my Dutch oven.
Had plenty of broth just following the recipe. I did use a rump roast.
We loved it!
Beth Pierce
Thanks, Judy! So glad that you liked it!
Jacquelyn Fessler
I made this recipe almost exactly…I did not have time to sear the roast so I skipped that step and put everything in my crockpot and cooked on low for 8 hours. I served it with mashed potatoes and oven roasted carrots. It was INSANELY good!!!! The flavors were amazing. Can’t wait to make again! Btw, I used a 3 lb roast and it served 3 with leftovers
Beth Pierce
Thanks, Jacquelyn! I am so glad that you liked the Mississippi Pot Roast.