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Crock-Pot Mississippi Pot Roast

Tender Crock-Pot Mississippi Pot Roast with Rich Flavor

This Crock-Pot Mississippi Pot Roast features tender beef in a tangy pepperoncini sauce, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 2.5 pounds beef chuck roast Choose a well-marbled piece.
  • 0.5 cups unsalted butter Can substitute margarine if needed.
For the Flavor
  • 1/4 cups pepperoncini juice This adds tangy acidity.
  • 1 cups sliced pepperoncini Adjust amount to taste.
  • 1 packet dry ranch dressing mix The secret seasoning.
  • 1 packet au jus gravy mix Can substitute with brown gravy mix.
Serving Suggestions
  • 4 cups mashed potatoes For serving.
  • sandwich rolls For leftovers.

Equipment

  • 6-quart slow cooker

Method
 

Step‑by‑Step Instructions for Crock-Pot Mississippi Pot Roast
  1. Prepare the Slow Cooker: Place your 2½-pound beef chuck roast in a 6-quart slow cooker, flat at the bottom for even cooking.
  2. Add Butter: Slice unsalted butter into smaller pieces and dot it evenly on top of the roast.
  3. Layer in Pepperoncini: Sprinkle sliced pepperoncini on and around the roast, pouring the pepperoncini juice over the meat.
  4. Sprinkle Seasoning Mixes: Evenly distribute dry ranch dressing mix and au jus gravy mix over the roast.
  5. Cover and Cook: Cover and set to cook on low for 5-6 hours until fork-tender.
  6. Skim off Excess Fat: Remove the lid, let it rest, then skim off any excess fat from the sauce.
  7. Shred the Beef: Shred the beef into bite-sized pieces with two forks.
  8. Serve Hot: Serve over creamy mashed potatoes, rice, or in sandwich rolls.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 3mg

Notes

This dish keeps well for leftovers and can be transformed into tacos or sandwiches.

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