Recipe Overview
Time: It takes about 10 minutes to throw everything into the crock-pot and 5 hours to cook.
Ingredients: You only need five ingredients - a chuck roast, a jar of pepperoncini, a packet of ranch dressing, a packet of au jus sauce, and butter.
Ease: Incredibly easy! No chopping, searing, or extra steps—just dump everything in and walk away.
With just 5 ingredients and almost no prep, this slow cooker classic delivers incredibly tender, flavorful beef in a rich, tangy sauce. It’s the kind of no-fuss comfort food you’ll want to make again and again.
Ingredients & Substitutions
Chuck Roast – You’ll need a chuck roast around 2½ pounds. If your roast is larger, increase the cook time by about 30–60 minutes for every extra pound to ensure it becomes fall-apart tender.
Pepperoncini – These mild peppers (and their juice) add a tangy, slightly acidic bite that helps cut through the richness of the meat and butter. Use whole or sliced, depending on your preference.
Ranch Dressing Mix– Be sure to use the dry seasoning mix, not bottled ranch dressing. The mix adds savory, herby flavor without making the dish too creamy.
Au Jus Mix– A dry seasoning packet that adds rich, beefy depth to the sauce. You can substitute a brown gravy mix if that’s what you have on hand.
Butter– Butter adds richness and helps the seasonings absorb into the meat. Unsalted is best so the dish doesn’t become too salty. You can use margarine in a pinch, or reduce the amount slightly if you prefer it lighter.
Full ingredient list with quantities in the recipe card below
How to Make Crockpot Mississippi Pot Roast
Step 1 | Add Everything to the Slow Cooker
Place the chuck roast in a 6-quart slow cooker, sprinkle with ranch and au jus mixes, then top with butter, pepperoncini peppers, and their juice.
Step 2 | Cook
Cover and cook on low for 5–6 hours, or until the meat is fall-apart tender.
Step 3 | Skim the Fat & Shred
After cooking, skim off the excess fat for a cleaner sauce, then shred the beef in the slow cooker and stir to combine with the juices.
Step 4 | Serve
Serve hot over mashed potatoes, rice, egg noodles, or pile it onto sandwich rolls for a hearty meal.
Tips & Notes
Skim the fat for better flavor: This roast makes a rich, buttery sauce, but it also leaves a greasy layer on top. Skimming it off with a spoon or a paper towel held by tongs makes the finished dish taste lighter and more balanced.
Watch the cook time: Chuck roast is usually perfectly tender after 5–6 hours on low. Cooking it too long can cause the meat to dry out or become stringy.
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Crock-Pot Mississippi Pot Roast
Ingredients
- 2 ½ pounds beef chuck roast
- ¼ cup unsalted butter
- ¼ cup pepperoncini juice
- ½ cup sliced pepperoncini or 8 whole jarred pepperoncini peppers
- 1 packet dry ranch dressing mix
- 1 packet au jus gravy mix or brown gravy mix
- mashed potatoes, rice, egg noodles, or sandwich rolls for serving
Instructions
- Place the chuck roast flat in the bottom of a 6-quart slow cooker.
- Place the butter directly on top of the roast. Add the pepperoncini peppers around and on top of the meat, then pour in the pepperoncini juice. Sprinkle the ranch dressing mix and au jus mix evenly over the roast.
- Cover and cook on low for 5–6 hours, or until the meat is fall-apart tender.
- Once cooked, tilt the slow cooker slightly and use a spoon to skim off the greasy layer from the top. You can also use a folded paper towel held with tongs to blot excess grease from the surface.
- Use two forks to shred the beef. Discard any large pieces of fat.
- Serve hot over mashed potatoes, rice, egg noodles, or pile it onto sandwich rolls.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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Did you make this recipe? Let me know!