This Crockpot Mississippi Pot Roast is one of those set-it-and-forget-it meals that just works.
You toss a few simple things into a slow cooker in the morning, and by dinner, you’ve got this tender, flavorful roast that falls apart with a fork.
It’s savory, tangy, buttery, and SO satisfying. No searing. No chopping. Barely any dishes.
Why I Love This Recipe
I’ve been making this roast for years, especially on busy days. It’s a “set it and forget it” kind of recipe that delivers every single time. And it makes the house smell amazing. Plus, no searing or chopping needed. Just layer and go.
- Comes out super tender every time
- Takes 5 minutes to prep
- Packed with bold, rich flavor
- Great for leftovers or meal prep
- One of the easiest crockpot meals you’ll ever make
Makes: 6 servings
Cook Time: 8 hours on LOW or 4–5 hours on HIGH
Prep Time: 5 minutes
Total Time: About 8 hours
What You’ll Need
- 1 (3 to 4 lb) chuck roast, trimmed
- 1 oz packet ranch seasoning mix
- 1 oz packet au jus gravy mix
- ½ cup (1 stick) unsalted butter
- 8 whole pepperoncini peppers, plus 2 tablespoons of juice
- Optional: black pepper to taste
Pro Tips
- Use a chuck roast – it breaks down perfectly in the slow cooker.
- Don’t skip the pepperoncini juice – it adds just the right tang.
- If you like it spicier, add a few extra peppers or a splash of juice.
- Don’t lift the lid while it’s cooking—trust the process.
- Shred the meat right in the crockpot so it soaks up all the juices.
Tools You’ll Need
- Black oval crockpot (6 qt or larger)
- Tongs
- Measuring spoons
- Forks for shredding
- Serving bowl or plate
Substitutions and Variations
- Roast: Brisket or bottom round can work, but chuck is best.
- Butter: You can use half a stick for a lighter version.
- Ranch packet: Use homemade ranch mix if you want to lower sodium.
- No au jus? Use brown gravy mix or onion soup mix instead.
Make Ahead Tips
- You can prep everything the night before. Just store it in the crockpot insert in the fridge, then pop it in to cook the next day.
- This dish also reheats beautifully, so make it on a Sunday and enjoy leftovers all week.
How to Make Crockpot Mississippi Pot Roast
Step 1: Place the Roast in the Crockpot
Put the 3 to 4 lb trimmed chuck roast right into the crockpot. No need to sear it.
Step 2: Sprinkle Ranch and Au Jus Packets Over the Roast
Sprinkle 1 oz ranch seasoning and 1 oz au jus gravy mix evenly over the top of the roast.
Step 3: Add the Butter
Place the entire ½ cup (1 stick) of unsalted butter on top of the roast. No slicing needed.
Step 4: Add Pepperoncini Peppers and Juice
Add 8 whole pepperoncini peppers around the roast and pour 2 tablespoons of pepperoncini juice over the top.
Step 5: Cook Low and Slow
Cover and cook on LOW for 8 hours, or HIGH for 4–5 hours, until the roast is super tender.
Step 6: Shred the Roast
Use two forks to shred the roast right in the crockpot. Mix it into all the juices and peppers.
Step 7: Serve
Serve in a plate with mashed potato, garnished with black pepper and small parsley flakes
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or in a skillet over low heat.
- Freeze leftovers (in juice!) for up to 2 months—thaw in fridge before reheating.
Why This Recipe Works (Quick Science)
Chuck roast has lots of connective tissue, which breaks down into gelatin during slow cooking, making the meat ultra tender and juicy. The butter helps carry all the flavors, while the vinegar in the pepperoncini juice tenderizes and brightens everything up. Ranch and au jus packets bring salty, umami depth without extra work.
Common Mistakes
- Using the wrong cut of meat: Chuck is best—don’t use lean cuts.
- Not cooking long enough: It needs time to get tender, especially on low.
- Lifting the lid: Let the crockpot do its thing. Heat escapes fast.
- Skipping the juice: The pepperoncini juice is small but mighty—don’t skip it!
What to Serve With
- Mashed potatoes (classic and creamy!)
- Buttered egg noodles
- Rice or cauliflower rice
- Roasted green beans or carrots
- Dinner rolls or sandwich buns
FAQ
Can I make this without butter?
You can reduce the butter, but don’t skip it completely. It adds richness and moisture.
Is it spicy?
Nope! Pepperoncinis are tangy, not hot. You can always add more for a kick.
Can I use frozen meat?
For safety, always thaw your roast before putting it in the crockpot.
What if I don’t have a ranch packet?
Use a homemade mix of dried dill, parsley, garlic powder, onion powder, and salt.
Final Thoughts
If you’ve never made Mississippi Pot Roast before, you’re going to love how easy and flavorful it is. It’s the kind of recipe that feels like a warm hug, and it’s perfect for any day you just want dinner to make itself. Try it out, and let me know how it turned out for you in the comments—I’d love to hear your twist on it!