This Mississippi pot roast is a no-fuss, super juicy, full-of-flavor meal that’s as easy as it gets. You toss everything into the crockpot and just let it do its thing.
It comes out tender enough to fall apart with a fork, and the au jus mixed with the pepperoncini gives it a little tangy kick that makes it irresistible.
I’ve made this more times than I can count, especially when I want something hearty but hands-off. It smells amazing as it cooks, and every bite is pure comfort.
Why I Love This Recipe
This is my go-to when I need something delicious but don’t want to spend all day in the kitchen.
- It takes just 5 minutes to throw together
- The roast turns out melt-in-your-mouth tender every time
- The au jus + butter + pepperoncini combo is magic
- It makes awesome leftovers — sandwiches, tacos, you name it
- It smells SO good all day while cooking
What You’ll Need
- 3 to 4 lb chuck roast (boneless)
- 1 oz packet ranch seasoning mix
- 1 oz packet au jus gravy mix
- ½ cup unsalted butter (1 stick)
- 8–10 whole pepperoncini peppers
- 2 tbsp pepperoncini juice (from the jar)
- Salt and pepper to taste (optional)
Pro Tips
- Sear first for extra flavor: Not required, but browning the meat before slow cooking adds a deeper flavor.
- Don’t overdo the salt: The seasoning packets have enough salt — taste before adding any extra.
- Use the pepperoncini juice: That 2 tbsp of juice adds just the right amount of tang without making it too spicy.
- Shred in the juice: Don’t drain! Shred the meat right in the crockpot so it soaks up all the flavor.
- Low and slow: Always choose low heat for the most tender roast.
Tools You’ll Need
- Crockpot (6-quart or larger)
- Tongs
- Measuring spoons
- Forks (for shredding)
- Cutting board (if trimming fat)
Substitutions & Variations
- Swap ranch seasoning for homemade if you prefer low-sodium
- Use banana peppers instead of pepperoncini for less tang
- Try a pork shoulder instead of beef
- Add sliced onions or carrots under the roast for extra veggies
- Use garlic butter for more depth
Make-Ahead Tips
- You can prep everything the night before and store it in the fridge inside the slow cooker insert
- Just place the insert back into the slow cooker in the morning and turn it on
Servings and Time
Serves: 6–8
Cook Time: 8 hours on low (or 4–5 hours on high)
Prep Time: 5 minutes
Total Time: ~8 hours
Macros (per serving, based on 8 servings)
- Calories: 415
- Protein: 30g
- Fat: 32g
- Carbs: 2g
- Fiber: 0g
- Sugar: 0g
Why This Recipe Works (Quick Science)
Chuck roast has lots of connective tissue and marbling. Cooking it low and slow breaks all that down into collagen, making it juicy and tender. The butter adds fat and richness, while the acid in the pepperoncini juice helps tenderize the meat even more. Ranch and au jus packs bring the umami — all the savory flavor without needing lots of extras.
Common Mistakes
- Cooking on high heat the whole time: It can dry out the meat. Low and slow is better.
- Using a lean cut: You want marbled meat like chuck roast for tenderness.
- Skipping the juice: Pepperoncini juice gives it that signature tang — don’t leave it out.
- Draining the juice before shredding: Keep it juicy — shred right in the pot!
What to Serve With
- Creamy mashed potatoes
- Buttered egg noodles
- Rice or cauliflower rice
- Dinner rolls or toasted hoagie buns (for sandwiches)
- Roasted green beans or broccoli
FAQ
Is this spicy?
Not really. The pepperoncini give a tangy kick, not heat.
Can I use frozen roast?
It’s best to thaw first for even cooking, but yes — just add 1-2 extra hours on low.
Can I make this in the oven?
Yes! Use a Dutch oven at 300°F for 3.5 to 4 hours.
Do I need liquid?
Nope — the meat, butter, and pepperoncini release enough juice.
Instructions
Step 1: Place the Chuck Roast in the Crockpot
Lay your 3–4 lb boneless chuck roast flat in the center of the crockpot. No need to trim unless there’s a large fat cap.
Step 2: Sprinkle Ranch and Au Jus Seasoning
Sprinkle one packet (1 oz) of ranch seasoning and one packet (1 oz) of au jus gravy mix evenly over the top of the roast.
Step 3: Add the Butter
Place one stick (½ cup) of unsalted butter directly on top of the seasoned roast.
Step 4: Add Pepperoncini and Juice
Scatter 8–10 whole pepperoncini peppers around the roast and drizzle 2 tbsp of pepperoncini juice over the top.
Step 5: Slow Cook
Cover and cook on low for 8 hours or high for 4–5 hours until the roast is fork-tender and falling apart.
Step 6: Shred the Meat
Use two forks to shred the meat right in the crockpot, mixing it into the juices.
Step 7: Serve
Spoon the shredded Mississippi roast into a deep white bowl or dish, with extra au jus and pepperoncini on top.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat on the stove or in the microwave with a splash of the juices
- Freeze in a freezer-safe container for up to 3 months — thaw overnight before reheating
- Great for sandwiches, sliders, tacos, or over mashed potatoes
Wrap-Up
This crockpot Mississippi pot roast is one of those recipes you’ll keep coming back to — it’s easy, comforting, and packed with flavor. If you try it out, let me know how it turned out in the comments and feel free to ask any questions. I’d love to hear how you served it!