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Easy Crockpot Mississippi Pot Roast Recipe with 5 Ingredients Perfect for Busy Weeknights

easy crockpot mississippi pot roast - featured image

A simple and flavorful slow-cooked pot roast with tender meat soaked in a tangy, buttery sauce made with ranch seasoning, butter, and pepperoncini peppers. Perfect for busy weeknights and casual dinners.

Ingredients

Scale
  • 34 pounds chuck roast
  • 1 packet (about 1 ounce) ranch dressing mix
  • 1 packet (about 1 ounce) au jus gravy mix
  • 1/2 cup (1 stick, 113 grams) unsalted butter
  • 78 pepperoncini peppers plus 1/4 cup (60 ml) pepperoncini juice

Instructions

  1. Trim any thick fat from the chuck roast, leaving some for flavor. Pat dry with paper towels. (5 minutes)
  2. Place the roast in the crockpot. Sprinkle ranch dressing mix and au jus gravy mix evenly over the top. Place butter in small pats over the roast. Scatter pepperoncini peppers over everything and pour about 1/4 cup of pepperoncini juice on top. (5 minutes)
  3. Cover and cook on low for 7-8 hours or on high for 4-5 hours. Avoid lifting the lid during cooking.
  4. Check tenderness by inserting a fork; it should pull apart easily. If not tender, cook another 30-60 minutes on low. (1-2 minutes)
  5. Shred the meat in the crockpot using two forks, mixing with the sauce and peppers. Adjust seasoning with salt or pepper if needed. (5 minutes)

Notes

Do not skip the pepperoncini juice as it ties the flavor together. For thicker sauce, remove meat and simmer sauce with cornstarch slurry before returning meat. Resist opening the lid during cooking to maintain temperature and moisture. Butter adds richness and moisture; can substitute with plant-based butter for dairy-free. Can add vegetables like carrots or potatoes for a one-pot meal. Instant Pot cooking option: 60-70 minutes on high pressure with natural release.

Nutrition

Keywords: Mississippi pot roast, crockpot recipe, slow cooker pot roast, easy dinner, pepperoncini, ranch seasoning, comfort food