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A white bowl of tender, shredded Mississippi Pot Roast with rich gravy served over creamy mashed potatoes.
Daniel

Ultimate Crockpot Mississippi Pot Roast

Incredibly tender, tangy, and savory, this Mississippi Pot Roast is the ultimate set-it-and-forget-it meal. With just five core ingredients, your slow cooker does all the work to create a fall-apart beef roast swimming in a rich, flavorful gravy.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Southern
Calories: 582
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive oil
  • 3.5-4 lb Beef chuck roast
  • 1 tsp Kosher salt or to taste
  • 1/2 tsp Black pepper freshly ground
  • 1 oz packet Dry ranch seasoning mix about 3 tablespoons
  • 1 oz packet Au jus gravy mix about 4 tablespoons
  • 1/2 cup Unsalted butter 1 stick
  • 8 Pepperoncini peppers whole
  • 1/2 cup Pepperoncini brine from the jar

Equipment

  • Slow Cooker (6-quart or larger)
  • Large skillet

Method
 

  1. Pat the chuck roast completely dry with paper towels. Season all sides generously with kosher salt and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the roast in the skillet and sear for 3-4 minutes per side, until a deep brown crust forms. This step is optional but highly recommended as it adds significant flavor.
  3. Using tongs, transfer the seared roast to the basin of a 6-quart or larger slow cooker.
  4. Sprinkle the entire packet of ranch seasoning mix and the entire packet of au jus gravy mix evenly over the top of the roast.
  5. Place the stick of unsalted butter on top of the seasonings. Arrange the pepperoncini peppers around the roast and pour the 1/2 cup of pepperoncini brine into the slow cooker.
  6. Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4-5 hours. The roast is done when it is fall-apart tender and easily shreds with a fork. There is no need to add any other liquid.
  7. Once cooked, use two forks to shred the beef directly in the slow cooker, allowing it to soak up all the delicious juices. Give everything a good stir. Serve the Mississippi Pot Roast hot over mashed potatoes, egg noodles, or on toasted buns for sandwiches.

Notes

Salt Level: This dish is famously savory. If you are sensitive to salt, consider using a low-sodium au jus mix or omitting the initial salt seasoning.
Searing: The searing step is technically optional if you're short on time, but it creates a depth of flavor (the Maillard reaction) that is well worth the extra 10 minutes.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavor often deepens overnight!