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Crockpot Mississippi Pot Roast

Crockpot Mississippi Pot Roast

This Crockpot Mississippi Pot Roast is a tender, flavorful, and incredibly easy slow cooker meal perfect for lazy dinners or busy weekdays. Made with just a few simple ingredients—chuck roast, ranch mix, au jus, butter, and pepperoncini—this recipe delivers melt-in-your-mouth beef with rich, savory flavor. It’s a no-fail healthy crockpot classic that requires minimal prep and can also be made quickly using the Instant Pot. Serve it with mashed potatoes, noodles, rice, or in sliders for an unforgettable comfort meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 –4 lb beef chuck roast
  • 1 packet ranch seasoning mix
  • 1 packet au jus gravy mix
  • 6 –8 whole pepperoncini peppers
  • ½ cup 1 stick unsalted butter
  • ¼ cup pepperoncini juice optional
  • Salt and pepper to taste
  • Optional: baby potatoes carrots, onions

Method
 

  1. Crockpot Method
  2. Place the chuck roast into the bottom of the slow cooker.
  3. Sprinkle the ranch seasoning mix and au jus gravy mix evenly on top.
  4. Add the pepperoncini peppers and pour in a little pepperoncini juice if desired.
  5. Place the stick of butter directly on top of the roast.
  6. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the meat is fork-tender.
  7. Shred the roast using two forks and stir it into the juices.
  8. Serve warm over mashed potatoes, rice, noodles, or vegetables.
  9. Instant Pot Method
  10. Add 1 cup of beef broth to the Instant Pot.
  11. Place the roast inside and add the ranch mix, au jus mix, butter, and pepperoncini.
  12. Seal the lid and cook on High Pressure for 60 minutes.
  13. Allow a 15-minute natural release, then open the lid.
  14. Shred the beef and mix into the juices before serving.

Notes

📝 Notes (WPRM Notes Section)
For a healthier version, reduce the butter to 2–3 tablespoons.
Chuck roast gives the best tender texture, but you may use brisket or bottom round.
Add potatoes, carrots, or onions underneath the roast for a complete one-pot meal.
Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
Pepperoncini peppers are not spicy — they add tangy flavor that balances the richness.
Cooking on LOW produces the most melt-in-your-mouth result.