Crockpot Mississippi Pot Roast is famous for being the easiest, most flavorful roast you will ever make. With just five ingredients dumped into a slow cooker, it transforms a tough cut of beef into fall-apart tender, deeply savory, and slightly tangy shredded meat. The butter and dry seasoning packets melt together to create a rich, built-in gravy, while the pepperoncinis add a bright, mild heat that perfectly cuts through the richness.
Ingredients
1 (3–4 lb) chuck roast (well-marbled)
1 packet (1 oz) dry ranch seasoning mix
1 packet (1 oz) dry au jus gravy mix
½ cup (1 stick) unsalted butter
5–8 whole pepperoncini peppers (plus 2 tablespoons of the juice from the jar, if you like extra tang)
Instructions
1.Prep the Meat:Searing is optional but adds a great depth of flavor..Place the chuck roast in the bottom of your slow cooker. If you have an extra 10 minutes, you can sear the roast in a hot skillet with a little oil for 3 minutes per side before putting it in the crockpot, but it is not strictly necessary.
2.Add the Seasonings:Sprinkle the dry ranch seasoning mix and the dry au jus gravy mix evenly over the top of the roast.
3.Top with Butter and Peppers:Do not add any water or broth..Place the stick of butter directly on top of the seasoned roast. Scatter the whole pepperoncinis around the meat and pour in a splash of the pepperoncini juice. As it cooks, the meat will release its own juices, combining with the melting butter to create a rich gravy.
4.Slow Cook:Low and slow yields the most tender beef..Cover the slow cooker with its lid. Cook on LOW for 8 hours or on HIGH for 4 to 5 hours. The roast is done when it is incredibly tender and offers no resistance when pierced with a fork.
5.Shred and Serve:Use two forks to shred the beef directly inside the slow cooker. Toss the shredded meat in the rich gravy that formed at the bottom of the pot, letting it soak up all the flavor before serving.
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