A Mississippi Pot Roast Recipe worthy of your next Sunday or holiday meal. This roast is sure to impress your friends and loved ones. This recipe produces a juicy, tender, and well seasoned meat; best when served alongside my homemade mashed potatoes.

I really love easy slow cooker meals, they have the ability to turn a stressful time, such as dinner, into one that’s enjoyable.

We all know the feeling of coming home from work, walking through the door and smelling dinner cooking in the crockpot. We breathe a huge sigh of relief and feel the sense of calm come over us because dinner is made and all that’s left to do is eat it.

If you love this feeling too, I have some popular slow cooker recipes on Salt & Baker: BBQ pineapple meatballs, grape jelly meatballs, slow cooker kielbasa, and this slow cooker lasagna recipe.

Ingredients for Crock Pot Mississippi Pot Roast

Don’t walk, RUN to the grocery store and grab these 5 ingredients to make this recipe. You’ll be so glad you did!

1. Chuck roast
2. Dry ranch seasoning – you’ll need 1, 1 oz packet.
3. Packet of Au Juice seasoning – you’ll use the full 1 oz packet.
4. Pepperoncini peppers – FYI these come in a jar, don’t go looking in the fresh produce section because you won’t find them there.
5. Butter – use salted or unsalted, it really doesn’t matter. I always have unsalted butter on hand so that’s what I used.

How to make Mississippi Pot Roast

Lets go over how to make this roast. First, add the water to the base of the slow cooker. The main purpose of adding water is to prevent the roast from getting too salty. I’ve made this with and without the water, and it’s far less salty when you add that small amount of water to the crock pot.

Next, trim the chuck roast of any exceptionally large pieces of fat then add it to the crock pot.

Sprinkle one 1 oz packet of dry ranch seasoning and one 1 oz packet of au juice seasoning overtop of the chuck roast.

Place 5-6 pepperoncini peppers in the slow cooker. Pro tip: you can add more than the noted 5-6 pepperoncini peppers if you’re aiming for a spicier meat.

Lastly, lay small cubes of butter on top of the meat, 6 tablespoons total.

Cover the slow cooker and cook on low for 5-6 hours. Check the roast around 4.5 hours but cutting into the center of the meat to see if it’s fully cooked.

Once the Mississippi pot roast is cooked, carefully shred the meat.

Pro tip: When I shred meat I like to remove it from the crock pot and place it on a large cutting board to shred. You can also shred it directly in the crockpot if you prefer.

Place the shredded meat back in the crockpot to keep warm until ready to eat.

Mississippi Pot Roast serving suggestions 

When serving, I suggest you place the meat overtop a bed of creamy mashed potatoes, then drizzle some of the seasoned juice from the crockpot overtop. Yummm!

Sides to make when serving the pot roast:

• Parmesan roasted carrots
• Homemade Rolls
• Feta corn salad
• Pomegranate Jell-O

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