Best Slow Cooker Mississippi Pot Roast (Easy Crockpot Recipe)

If you’ve never made Slow Cooker Mississippi Pot Roast, I’m about to change your Sunday dinner game forever.

The first time I made this, I honestly thought, “How can five simple ingredients turn into something this ridiculously good?” And then I took a bite. Tender, buttery beef. Tangy pepperoncini. That rich, savory gravy soaking into mashed potatoes. Yeah… it instantly became a family obsession.

Today, I’m sharing my tried-and-true Mississippi pot roast recipe, along with every tip, shortcut, and mistake I’ve made so you don’t have to. If you love easy crockpot dinners, comfort food recipes, and meals that basically cook themselves, you’re in the right place.

Let’s get into it.

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What Is Mississippi Pot Roast?

Mississippi Pot Roast is a slow cooker beef roast made with:

• Chuck roast
• Ranch seasoning
• Au jus gravy mix
• Butter
• Pepperoncini peppers

That’s it. No fancy ingredients. No complicated steps.

Someone in Mississippi threw this together years ago, and now it’s one of the most searched slow cooker roast recipes in America. Ever wondered why this works so well? It’s the balance of fat, salt, and tang that melts into the beef over hours. Simple ingredients. Big flavor.

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Why I Swear By This Slow Cooker Recipe

I’ve tested dozens of pot roast recipes. Red wine versions. Tomato-based ones. Even one with balsamic glaze (we don’t talk about that one anymore :/).

But this one? It wins every time.

Here’s why:

• Only 5 main ingredients
• 5 minutes of prep
• Practically impossible to mess up
• Perfect for busy weeknights or Sunday dinner
• Leftovers taste even better

IMO, it’s the king of easy crockpot recipes.

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The Best Cut of Meat for Mississippi Pot Roast

Let’s talk meat. Because this part matters.

I always use chuck roast. Always.

Why?

• It has great marbling
• The fat melts down during slow cooking
• It shreds beautifully after 8 hours

Avoid lean cuts like round roast. They’ll turn dry and stringy. Nobody wants that.

When I shop, I look for:

• Good marbling (thin white streaks throughout)
• 3–4 pounds
• Bright red color

Pro tip: If you can grab USDA Choice or Prime, do it. The extra marbling makes a difference.

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Ingredients You’ll Need

Let’s break it down.

Core Ingredients

• 3–4 lb chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• ½ cup unsalted butter (1 stick)
• 5–8 pepperoncini peppers

Optional but highly recommended:

• ¼ cup pepperoncini juice
• Fresh cracked black pepper

That’s it. No extra salt needed — the seasoning packets handle that.

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Step-by-Step: How I Make Mississippi Pot Roast

Step 1: Place the Roast in the Slow Cooker

No need to sear (controversial, I know).

I’ve tested both ways. Searing adds a slight depth, but honestly? On busy days, I skip it. The flavor still turns out incredible.

Step 2: Add Seasonings

Sprinkle:

• Ranch mix evenly over the top
• Au jus mix over that

Don’t mix it. Just layer it.

Step 3: Add Butter & Peppers

Place the stick of butter right on top.

Scatter pepperoncini peppers around the roast. I also pour in a little juice for extra tang.

Step 4: Cook Low and Slow

• LOW for 8 hours (best option)
• HIGH for 4–5 hours (works, but LOW is better)

After 8 hours, the roast should shred effortlessly with a fork. If it doesn’t, let it cook longer.

Patience wins here.

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My Favorite Slow Cooker for This Recipe

I’ve used a few brands over the years, but I keep going back to the Crock-Pot 7-Quart Oval Manual Slow Cooker. It fits a 4-pound roast perfectly.

You can check it out here:
https://amzn.to/4qNadPT

If you prefer programmable settings, the Hamilton Beach Set & Forget 6-Quart Programmable Slow Cooker is another solid option:
https://amzn.to/4s4lWuj

A good slow cooker makes life easier. And yes, I absolutely own more than one. Don’t judge me.

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Tips & Tricks for the Best Mississippi Pot Roast

After making this dozens of times, here’s what I’ve learned.

1. Don’t Add Extra Liquid

The roast releases juices as it cooks.

Too much broth will water down the flavor. Trust the process.

2. Use Real Butter

Skip margarine.

The butter combines with seasoning to create that silky, rich gravy. It’s essential.

3. Let It Rest Before Shredding

I wait 15–20 minutes after cooking.

The juices redistribute, and the meat stays tender.

4. Adjust the Heat

Want it spicier?

• Add more pepperoncini
• Add a splash of juice
• Toss in red pepper flakes

Want it milder? Use fewer peppers.

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What to Serve with Mississippi Pot Roast

Here’s where it gets fun.

My favorites:

• Creamy mashed potatoes
• Buttered egg noodles
• Toasted sandwich rolls
• Hawaiian rolls for sliders
• White rice
• Roasted veggies

Leftovers on a sandwich the next day? Elite.

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Storage & Reheating Tips

Let the roast cool completely.

Store in airtight containers for up to 4 days in the fridge.

To reheat:

• Microwave with a splash of juice
• Or warm gently on the stovetop

It also freezes beautifully for up to 3 months.