Best Crockpot Mississippi Pot Roast

The best Mississippi pot roast featuring tender beef slow-cooked with pepperoncini, butter, and ranch seasoning, perfect for Thanksgiving or Christmas dinner.
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 8
Calories: 470
Description

This Mississippi pot roast recipe serves eight and is made by slow-cooking a beef chuck roast in a crockpot with ranch and au jus seasonings, a generous amount of butter, and pepperoncini peppers.

Ingredients
  • 4 lbs of boneless beef chuck roast (or rump roast)
  • 1 packet (about 1 oz) of dry ranch seasoning mix
  • 1 cup (about 1 oz) of dry au Jus gravy mix
  • 1/2 cup of low-sodium beef broth
  • 1/4 cup of pepperoncini pickling juice (the brine from the jar)
  • 6 tablespoons of unsalted butter (cut into 4 to 6 pieces)
  • 12 whole pepperoncini peppers
  • 2 tablespoons of neutral high-heat oil (e.g., avocado or grapeseed oil) for searing
  • 1/2 teaspoon of freshly ground black pepper (for searing only)
  • 2 tablespoons of chopped fresh parsley, for garnish
How to Make Mississippi Pot Roast (Step-By-Step Instructions)
  1. 1
    Prepare the Beef
    • Start by trimming any excess fat from the beef chuck roast.
    • You want a nice balance, enough fat to keep the roast juicy, but not so much that it makes the sauce greasy.
    • Pat the beef dry with paper towels to help it brown slightly in the slow cooker.
  2. 2
    Sear the Chuck Roast
    • Season the beef chunk lightly with freshly ground black pepper.
    • Heat the neutral oil in a large, heavy-bottomed skillet over medium-high heat until the oil is shimmering and almost smoking.
    • If the roast is very large, cut it into two or three thick, large pieces before searing.
    • Carefully place the roast (or pieces) into the hot oil.
    • Sear undisturbed for 3 to 4 minutes on each side until a deep brown crust forms.
    • Once seared on all sides, immediately transfer the roast to the bottom of your crockpot.
  3. 3
    Build the Flavor Liquid
    • Reduce the heat on the skillet to low.
    • Pour the low-sodium beef broth into the hot skillet.
    • Use a wooden spoon to scrape up all the flavorful browned bits (fond) stuck to the bottom of the pan.
    • Add the dry au Jus gravy mix and ranch seasoning mix into the deglazing liquid and stir slightly.
    • Let the mixture simmer briefly until bubbling.
    • Then pour this highly concentrated, flavorful liquid over the seared roast in the crockpot.
  4. 4
    Layer the Ingredients in the Crockpot
    • Pour the pepperoncini pickling juice (brine) over the roast.
    • This acidic component is crucial for balancing the richness and assisting in the meat’s tenderization.
    • Scatter the 12 whole pepperoncini peppers around and on top of the roast.
    • Place the 4 to 6 pieces of unsalted butter directly on top of the roast.
    • The butter will slowly melt and permeate the meat, contributing to the dish's signature richness.
  5. 5
    Slow Cook the Chuck Roast
    • Cover the crockpot tightly with its lid.
    • Cook on the low setting for 8 to 10 hours.
    • If you are short on time is short, cook on high setting for 4 to 6 hours.
    • Resist the urge to lift the lid too often.
    • The roast is fully cooked when it reaches an internal temperature of 200°F to 205°F.
  6. 6
    Shred the Meat
    • Once fully cooked, carefully remove the roast to a clean cutting board.
    • Shred the meat thoroughly with two forks, discarding any large, un-rendered pieces of fat or gristle.
    • Strain the sauce from the slow cooker into a tall measuring cup.
    • Let the fat to separate and rise to the top, then use a fat separator or spoon to skim off the excess grease.
    • Return the shredded meat to the crockpot and pour the de-fatted sauce back over the meat.
    • Toss the shredded meat gently into the sauce so it soaks up every drop of flavor.
  7. 7
    Serve & EnjoyThe best Mississippi roast recipe featuring tender beef slow-cooked with butter, ranch seasoning, and pepperoncini, for a classic comfort meal.
    • Taste the sauce and adjust the seasoning if needed. (It’s usually perfect as-is.)
    • Garnish with fresh parsley for a pop of color, and serve warm with your favorite sides.

Nutrition Facts

Servings 8

Serving Size Approximately 4 ounces (112g) of shredded beef with gravy

Amount Per Serving
Calories 470kcal
% Daily Value *
Total Fat 31g48%
Saturated Fat 15g75%
Cholesterol 165mg56%
Sodium 890mg38%
Potassium 765mg22%
Total Carbohydrate 2g1%
Dietary Fiber 1g4%
Sugars 0.5g
Protein 43g86%
Vitamin A 450 IU
Vitamin C 8 mg
Calcium 40 mg
Iron 3.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • The slow cooker lid should not be lifted during the cooking process until at least the 8-hour mark (when cooking on low).
  • If using full seasoning packets, avoid adding any extra salt to the meat or the broth, as the packets provide sufficient salinity.
  • Do not add excessive liquid as the chuck roast and butter naturally release significant moisture as they cook, providing more than enough liquid for the braise.
  • The beef chuck roast is ready only when it is truly fork-tender, confirmed by an internal temperature of 200°F to 205°F.
Read it online: https://tinakitchen.com/recipe/crockpot-mississippi-pot-roast/

We hope you enjoy making this recipe.

Happy cooking!