If you are looking for a recipe that is easy, but amazingly delicious than Mississippi Pot Roast in the Crockpot is your girl! This best ever pot roast recipe is prepped in less than 10 minutes and then cooks hands-off in the Crockpot. Your family and honored guests will be begging for more.
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Mississippi Pot Roast Crockpot Version
Slow cooker Mississippi Pot Roast has only five main ingredients and is made with a chuck roast. Unlike pot roasts made with a rump roast that are more sliceable, Mississippi Pot Roast shreds easily and melts in your mouth. It is the perfect pot roast recipe for newbies or for a yummy meal for guests that doesn’t take a lot of hand holding.
Easiest Crockpot Pot Roast Ever
There are a lot of Mississippi Pot Roast Crockpot recipes online. So at first, I decided not to write another. But after recommending the recipe a gazillion times to my customers, I thought I should just make it easier on myself. Write down the recipe and all the little tweaks I use. That way I can easily help my customers find a good version of the recipe.
And this really is the easiest pot roast recipe. When you look over the ingredients, you may think that you need to add something to it. But no need to worry. Your slow cooker Mississippi Pot Roast recipe will turn out fine if you follow the simple recipe.
How to Make Mississippi Pot Roast Crockpot Recipe
Start by pulling out a medium to large size slow cooker. You can either add a slow cooker bag or spray the inside of your slow cooker. Turn it on low.
Take your 3-4 pound chuck roast and cut into 4 or 5 big chunks. If there is a big bone in the middle of your chuck roast, just try to cut some big chunks as evenly as possible.
Place chuck roast sections in the bottom of the Crockpot.
Sprinkle a packet of au jus seasoning and ranch dressing seasoning packet. I always use the packets of seasoning.
Next, place 4-5 pepperoncini around the chuck roast in the Crockpot. I typically use whole pepperoncini since that is what is cheapest. And when you use whole pepperoncini peppers you can add the pepperoncini but easily remove them before shredding your beef. This allows you to control how much spice you are adding.
Cut up your butter into small tabs and place the tabs of butter on top of the chuck roast.
Place lid on crockpot and cook on low for 6 hours. After 6 hours, check roast. If it is falling apart, then it is ready. If it doesn’t shred super easy, then give it another hour to cook.
Also check out this other Family Favorite Meal – Easy Moist Meatloaf
When your Mississippi Pot Roast shreds easily, remove from crockpot and place on a cutting board. With two forks, shred your pot roast. Remove any excess fat that you don’t want.
After shredding the pot roast, place the chuck roast beef back into the gravy juice in the slow cooker and turn to warm.
Serve your Mississippi Pot Roast with mashed potatoes and/or vegetables like green beans or asparagus.
Tips to Making Mississippi Pot Roast in the Crockpot
- Use a Well Marbled Chuck Roast – A chuck roast that has some fat on it will cook up nice and juicy. After the roast is cooked, you can cut off some of the fat. But in order for your roast to be melt in your mouth and not dried out you will want some marbling (or fat) on your roast.
- Check the Sodium on the Au Ju Packet – Once or twice, I have had my Mississippi Pot Roast turn out a bit too salty. And I have learned that you need to be careful on what au ju packet you use. Some au ju packets have a ton of excess sodium. I typically use the Kroger packet. And if my chuck roast is more like 2 1/2 pounds, I only use half of the packet.
- Don’t Shred Up Pepperoncini Peppers – If you are feeding the pot roast to children or guests, then I just remove the pepperoncini peppers before shredding. Your slow cooker Mississippi Pot Roast recipe will still have plenty of flavor, but not be spicy. If your family likes a little spice or bite to their food, then you can shred the pepperoncini peppers into the roast.
- Don’t Keep Checking Your Roast – The power of the crockpot is that it will slowly cook your food with a low heat. But every time you lift the lid, you are releasing the heat. So if you want to flip the pieces or check on your pot roast, do so sparingly. I will typically check my chuck roast once and flip over the roast chunks. And then I will not check it again til its been 6 hours.
Mississippi Pot Roast Crockpot
You are going to love this recipe. It is definitely on of my most recommended recipes due to how easy it is and how delicious it tastes! And it is a keeper since the recipe turns out great every time!
Enjoy!
Mississippi Pot Roast
Equipment
- 1 medium sized slow cooker 3-4 quart or larger
Ingredients
- 1 3-4 lb chuck roast
- 1 1 oz ranch seasoning salad dressing packet
- 1 1 oz au jus gravy mix I use Kroger brand
- 1/4 cup butter
- 4-6 whole pepperoncini peppers, plus splash of juice may also use rings
Instructions
- On a cutting board, cut the chuck roast into 4 or 5 big pieces.
- Place chuck roast into the crockpot and turn slow cooker on low.
- Sprinkle ranch dressing and au jus gravy packets on top of roast. If your roast is less than 3 lbs, use only 1/2 or 2/3 of each packet.
- Place whole pepperoncini peppers into crockpot. Add a splash of the juice from the pepperoncini jar.
- Cut up butter into 4 pieces and place on top of chuck roast.
- Cover chuck roast and cook on low for 6 hours.
- Check after 6 hours. If it doesn't easily shred, cook for another hour.
- Once Mississippi Pot Roast shreds, remove pieces of beef onto a cutting board. Finish shredding and remove any excess fat.
- Add the shredded beef back into slow cooker in the juice. Turn slow cooker to warm and keep pot roast in slow cooker until ready to serve.
