Mississippi Pot Roast is the best, juicy, tender, zesty roast you’ll ever eat. It’s so easy to make right in the slow cooker!
Mississippi Pot Roast
Mississippi Pot Roast is probably the most famous pot roast around, and for good reason. The ingredients together are a little strange, but they’re simple and when they come together they make a flavorful, zesty, rich roast.
No bland dry roast here. Tender meat with heaps of flavor from the roast cooking in its own au jus gravy in the slow cooker.
This recipe is a fix-it-and-forget-it. Just dump it all in the slow cooker in the morning, and it’s a fully cooked entree by dinner.
What is Mississippi Pot Roast
Mississippi Pot Roast is a beef chuck roast with ranch seasoning, au jus mix, butter, and pepperonicinis cooked in a slow cooker.
I’m not sure how anyone thought to put together that strange combination of ingredients, but I’m sure glad they did because they work together to make the most flavorful, juicy roast you’ll ever eat.
Can I Use a Frozen Roast?
Yes, you can. Skip the searing part of the recipe, as it will be pretty difficult to sear frozen meat.
Also, cook your roast on high for the first hour to make sure the temperature is high enough before lowering it back to the low setting for the remainder of the cook time.
What to Serve with Mississippi Pot Roast
Serve your Mississippi Pot Roast with some creamy mashed potatoes and a warm vegetable like roasted carrots or brussels sprouts.
More Easy Slow Cooker Recipes You’ll Love
- Slow Cooker Beef Stroganoff – juicy beef and fresh mushrooms in a creamy sauce, all in the slow cooker, served over warm noodles.
- Slow Cooker Meatloaf – our family’s favorite meatloaf adapted for the Crock Pot.
- Slow Cooker Southern Pulled Pork – tangy shredded pork. It’s one of our family favorites!
- Crock Pot Italian Beef Sandwiches – spicy, juicy Italian beef made right in the slow cooker. Serve on a bun with provolone!
- Crockpot White Chicken Chili – tastes way better than it looks. Creamy chicken chili packed with corn, tomatoes, and black beans over warm rice.
Mississippi Pot Roast
- 3 pounds boneless chuck roast
- 1 tablespoon olive oil
- Salt and pepper
- 1 packet ranch seasoning mix
- 1 packet au jus mix
- ½ cup salted butter
- 5-8 pepperoncini peppers
- ¼ cup juice from pepperoncini jar
- Heat a large skillet with olive oil over medium-high heat.
- Season roast with salt and pepper.
- Quickly sear each side of the roast in the hot skillet. Transfer roast to slow cooker.
- Add all remaining ingredients to the slow cooker. Cover and cook on low for 8-10 hours.
- Once tender, remove roast from crock and shred into large pieces using 2 forks.
- Return to gravy. Serve warm and enjoy.
- You can also cook on HIGH for 4-5 hours, although it will not be as tender as cooking on low. Low and slow is easier for shredding.
- In a hurry? Skip searing the roast. It won’t make too much of a noticeable difference and is a huge time-saver.
- This recipe is low carb. Serve with mashed or riced cauliflower and veggies.
- Don’t add any additional liquid. It will make enough on its own as it cooks.
- To reheat, spread meat out on a baking sheet. Bake at 350°F for about 7-10 minutes, or until heated through. Heat gravy on the stove in a saucepan or in the microwave in a microwave-safe dish. You can also reheat meat in the microwave for a quicker method.
- Storage: Store covered in the refrigerator for 3-5 days.
- Freezer Directions: Mississippi Pot Roast can be frozen before or after cooking. To freeze before cooking, simply add all ingredients to a freezer bag. To freeze after cooking, shred, and transfer to a freezer bag.
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