Mississippi Pot Roast Recipe
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!
- Chuck roast
- Dry ranch seasoning – you’ll need 1, 1 oz packet.
- Packet of Au Juice seasoning – you’ll use the full 1 oz packet.
- Pepperoncini peppers – FYI these come in a jar, don’t go looking in the fresh produce section because you won’t find them there.
- 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 8-9 hours.
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:
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Mississippi Pot Roast
Ingredients
- 1 3 lb chuck roast
- 1/2 cup water
- 1 oz packet dry ranch seasoning
- 1 oz packet au juice
- 5-6 pepperoncini peppers
- 6 tablespoons unsalted butter - sliced into 6 slices
Equipment
Instructions
- To a large slow cooker add the water. Place the chuck roast in the water then sprinkle the dry ranch seasoning and dry au juice seasoning over the roast. Add the pepperoncini to the slow cooker.
- Lastly, place the butter slices over the meat.
- Cover and cook on low for 8-9 hours.
- Remove lid and shred the meat. Serve over mashed potatoes if desired.
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6 Comments on “Mississippi Pot Roast Recipe”
Thank you for the incredible recipe. My family loved it.
Thanks for coming back to tell me about it! So glad your family enjoyed the pot roast!
Do you recommend searing the roast prior to putting it into the crockpot? I need to get the au jus mix and the pepperocini this week. This looks and sounds delicious. Can’t wait to try it
Hi Pauline! You don’t have to sear it (I never have) but you can sear it prior to placing in the crock pot. It probably won’t need as long to cook if you choose to sear the meat.
I love this recipe. It’s so easy and good. I use it with venison and people who don’t like venison, don’t even know they’re eating it. 🙂
It’s the easiest recipe huh! And so flavorful. Thanks for the sweet comment Suzanna!