Mississippi Pot Roast Crockpot
Viral Mississippi pot roast in the crockpot—chuck roast with ranch seasoning, au jus, butter, and pepperoncini for tangy, shreddable beef. Minimal prep USA comfort that fills sandwiches, mashed potatoes, or rice bowls.
đź›’Ingredients
- 3–4 pound boneless chuck roast
- 1 packet (1 ounce) ranch seasoning mix
- 1 packet (1 ounce) au jus gravy mix
- 1/2 cup unsalted butter (1 stick)
- 8–10 pepperoncini peppers, plus 1/4 cup pepperoncini juice
- Optional: 1 tablespoon olive oil for searing
- Kosher salt and pepper if your packets are low-sodium
- Mashed potatoes, rice, or sandwich rolls for serving
🔧Kitchen Tools Needed
- 6-quart slow cooker
- Forks
- Skillet optional
- Tongs
đź“ťInstructions
- 1
Optional but recommended: pat roast dry and sear in oil 3 minutes per side in a hot skillet for better flavor.
- 2
Place roast in a 6-quart slow cooker. Sprinkle ranch and au jus packets evenly over the top. Place butter on the roast. Add pepperoncini and juice around the sides (do not add extra water).
- 3
Cook on Low 8–10 hours or High 5–6 hours until beef shreds easily with forks (very tender).
- 4
Shred beef in the juices. Taste—packets are salty, so add salt only if needed. Serve over mashed potatoes or on toasted rolls.
- 5
Refrigerate leftovers within 2 hours up to 4 days; reheat to 165°F. Skim excess fat from chilled juices if desired.
🥗Nutrition Information
⚡Calories per serving: 490
🏷️Recipe Tags
âť“Frequently Asked Questions
Too salty?
Use low-sodium packets if available, or rinse pepperoncini and use less juice.
Instant Pot?
Pressure cook High 60–70 minutes with natural release 15 minutes; same ingredients, no extra liquid beyond pepperoncini juice.
Spicy?
Pepperoncini are tangy-mild; add a few more for zip or include a splash of juice only.
Gravy?
The cooking juices are the gravy—thicken with a cornstarch slurry on the stove if you want it thicker.
What cut works?
Chuck is best. Brisket or bottom round can work but may need longer and stay less shreddy.
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