Slow Cooker Mississippi Pot Roast — 😍🙌🎉 A foolproof recipe for tender, juicy pot roast with just FIVE main ingredients! Your slow cooker does all the work in this comfort food classic pot roast that the whole family will adore! EASIER than any pot roast you will ever make and with more robust flavor!
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Slow Cooker Mississippi Pot Roast Recipe
If you’re in search of the easiest pot roast recipe ever that produces fall-apart tender meat that’s juicy and flavorful, look no further than this easy Mississippi pot roast recipe.
Savory, delectable, and with layers of wonderful flavor.
The pot roast is made in your slow cooker with virtually no hands-on time. This is truly one of those examples of ‘set it and forget it’!
To make matters even better, there are really just five main ingredients in this Mississippi pot roast recipe: Chuck roast, onion soup mix, ranch seasoning mix, pepperocinis with juice, butter.
There are a myriad of recipes for Mississippi pot roast but the one thing that’s constant are the pepperoncini peppers.
They’re the intensely yellow-colored Italian peppers that lend a briney yet almost sweet flavor without being spicy.
Whether you want to devour this beautiful chuck roast right out of your slow cooker, or with mashed potatoes, mashed cauliflower, or egg noodles. and use the natural au jus gravy mix from the Mississippi pot roast drizzled over them, or slice leftover meat for sandwiches, the whole family is going to adore this classic pot roast recipe however you choose to enjoy it.
Love Slow Cooker Recipes?
My slow cooker beef chili combines lean beef, veggies, and warm spices in a tomato-y broth for the ultimate hands-off comfort food.
And this slow cooker beef stew combines tick and tender chunks of beef, buttery soft potatoes, and mixed vegetables for a classic crowd-pleasing meal.
Mississippi Pot Roast Ingredients
To make this comfort food classic that everyone loves, you’ll need the following simple ingredients:
- Chuck roast
- Salt
- Pepper
- Olive oil
- Onion soup mix
- Dry Ranch seasoning mix – If you don’t want to make your own, you can find dry Ranch dressing mix packets at your local grocery store
- Pepperoncini pepper juice
- Pepperoncini peppers – I like to use whole pepperonconis for their presentation, although slices or rings are fine
- Parsley, optional for garnishing
- Unsalted butter
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make This Slow Cooker Mississippi Roast Recipe
This tender crock pot Mississippi pot roast is a cinch to make. Just follow these easy steps:
- Cover and cook on high for 4 to 5 hours OR on low for 8 to 10, or until done.
- Trim, salt, and pepper the roast.
- Place the meat in a large skillet with olive oil and sear it on all sides. This locks in moisture, keeping the meat tender!
- Place the roast in an 8-quart slow cooker, and evenly sprinkle the onion soup mix and ranch seasoning mix over top of the roast.
- Drizzle the pepperoncini juice and place the pepperoncini peppers over the roast. Evenly add the cubed butter.
Check For Doneness
If your Mississippi pot roast is tough when you think it should be done, it needs to cook more. You should be able to pierce it with a fork, the meat should twist off easily in the fork, and it should be very tender. If it’s not, allow it to cook more.
For a slow-ish cooking slow cooker (some of them really do live up to their slow name) and a large piece of meat, this could mean onwards of 12 hours.
What to Serve with Mississippi Pot Roast
Recipe FAQs
Store leftover pot roast meat in an airtight container in the refrigerator for up ot 5 days.
Yes! Leftover meat will keep in the freezer for up to 4 months.
When making pot roast, there are a variety of cuts of beef you could use including ground chuck, brisket, top round, bottom round, and rump.
However, I use boneless chuck roast, and that is what I recommend since that is how I’ve tested the recipe with picture perfect results every time.
You can make this easy pot roast in your slow cooker on either the low or the high setting, although I tend to prefer the low and slow method for a better final result.
On low, the roast will need 8 to 10 hours. Whereas on high, it will take 4 to 5 hours to cook. Because all slow cookers and cuts of meat vary, make sure to cook as long as necessary until it’s done.
Tip: Do NOT open the lid, stare at your Mississippi pot roast wondering what it’s doing, allow all the steam to escape; and repeat every hour. It will just slow the cooking time and process down and doesn’t do anything positive. Gaze at your little bun in the oven through the glass lid of your slow cooker is my advice.
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Slow Cooker Mississippi Pot Roast
Equipment
- 1 (8-Quart) Slow Cooker
Ingredients
- 4 pound boneless chuck roast, trim large pieces of fat
- kosher salt, as necessary to coat and season the meat
- freshly ground black pepper, as necessary to coat and season the meat
- 2 tablespoons olive oil
- one packet, about 2-ounces onion soup mix, dry
- one packet, about 1-ounce Ranch seasoning mix, dry
- ⅓ cup pepperoncini pepper juice
- 6 to 8 pepperoncini peppers, I prefer whole although sliced may be substituted
- ½ cup unsalted butter, cubed small
- Fresh parsley, finely minced; optional for garnishing
Instructions
- Trim the roast, then evenly and generously sprinkle with salt and pepper on all sides.
- To a large skillet (cast iron or stainless steel recommended), add the olive oil, beef, and sear on all sides over medium-high heat until browned, about 2 minutes per side or as necessary.
- Transfer the beef to an 8-quart slow cooker or similar sized, evenly sprinkle the onion soup mix, and the Ranch seasoning mix over the top of the beef.
- Slowly drizzle the pepperoncini pepper juice over the top, and then evenly sprinkle the pepperocini peppers.
- Evenly add and stagger the butter, around the meat, and on top of it. Note – Do not add any additional liquid as the roast will . make more as it cooks.
- Cover with a lid and cook for 4 to 5 hours on high OR 8 to 10 hours on low. Tip – Do not open the lid, stare at your Mississippi pot roast wondering what it’s doing, allow all the steam to escape; and repeat every hour. It will just slow the cooking time and process down, and doesn’t do anything positive for the final result of the roast. Leave it alone and watch it through the glass lid that your slow cooker likely has.
- Cook until done* (See Notes).
- Allow meat to rest at least 10 minutes before slicing, optionally garnishing with parsley, and serving. Meat will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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When I received this recipe in my inbox, it sounded so yummy that I went straight to the store and got the ingredients. My husband and I both thought that it was absolutely delicious and I plan on adding this roast recipe to my rotation. Thank you for always bringing it.
When I received this recipe in my inbox, it sounded so yummy that I went straight to the store and got the ingredients. My husband and I both thought that it was absolutely delicious and I plan on adding this roast recipe to my rotation. Thank you for always bringing it.
Thanks for the 5 star review and it’s one of my highest compliments that doesn’t actually happen that often (in 13+ years of blogging and 3000+ recipes) when someone makes the recipe THE DAY I post it. I love that! It is like the highest compliment actually that something you saw tempted you enough to just get to it, today. And I am glad it was absolutely delish and that it’ll go in your rotation!
great