Mississippi Pot Roast

5 from 4 votes

Mississippi Pot Roast is your new favorite Crock-Pot recipe! Toss beef, seasoning, butter, and pepperoncini in the slow cooker for melt-in-your-mouth meat and rich gravy.

Prep Time20

Cook Time7

Total Time7 20

Course: Dinner, Lunch, Sandwich

Cuisine: American

Keyword: Mississippi Pot Roast

Servings: servings

Author: Chelsea Lords

Cost: $15.36

Equipment

Crock-Pot 6-quart or larger
Large Dutch oven or oven-safe, heavy-bottomed pot

Ingredients

2 tablespoons olive oil
3 pounds boneless beef chuck roast
1 (1-ounce) Ranch salad dressing and seasoning mix see note 1
1 (1-ounce) au jus gravy mix
4 tablespoons unsalted butter
10 pepperoncini peppers plus 1/2 cup of brine/surrounding liquid
Mashed potatoes or crusty sandwich rolls, for serving
Provolone cheese for serving

US - Metric

Instructions

Remove beef from packaging and pat all over with a paper towel to thoroughly dry. You don’t need to season the meat because there is so much salt in the seasoning mixes!
See note 2. Warm the olive oil in a large Dutch oven (or oven-safe, heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, add the beef. Brown for about 5 minutes or until you get a nice crust and it releases easily from the pan when lifted. Flip and brown for another 5 minutes. Don’t skip this step—we are adding layers of flavor. Once beef is nicely seared with a good crust, remove it from the Dutch oven and place it in the slow cooker. Reduce heat to low and pour 1/2 cup pepperoncini brine into the Dutch oven. Stir and scrape off any browned bits (loads of flavor!), then scrape every bit into the slow cooker.
In the slow cooker, sprinkle the entire packages of ranch and au jus seasoning mixes right over the beef.
Add the butter (cut into 1-tablespoon pieces) and 10–12 pepperoncini peppers. No need to add any extra liquid beyond this.
Cover and cook on low for 7–9 hours or until beef is very tender and succulent. Alternatively, cook on high for 5–7 hours. (I don’t find the beef as tender when cooked on high, but it works.)
Use tongs to remove the roast to a plate. Shred with two forks, discarding any fatty bits, then return shredded meat to the liquid. Mix through. Serve the pot roast over mashed potatoes or pile onto rolls and top with Provolone (see note 3).

Video

Notes

Note 1: I like Hidden Valley Ranch®’s seasoning mix best in this recipe—be sure to get the “salad dressing and seasoning mix,” not their other varieties. I’ve found other brands to lack flavor or be too salty. McCormick® makes my favorite au jus seasoning packet.

Note 2: If you have a slow cooker with a sauté function, brown the chuck roast right in that base. After browning, remove the chuck roast to a separate plate and deglaze the bottom of the slow cooker with the 1/2 cup pepperoncini brine. Then return the chuck roast and continue with the recipe.

Note 3: I love piling the leftover meat on a buttered bun, topping it with Provolone, and broiling it in the oven until toasty and cheese is melted. Dip the sandwich in the juices left behind in the crockpot.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a skillet or microwave until warmed through.

Nutrition