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!
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 and use the natural au jus 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.
Mississippi Pot Roast Ingredients
To make this comfort food classic that everyone loves, you’ll need the following ingredients:
- Chuck roast
- Olive oil
- Onion soup mix
- Ranch seasoning mix
- Pepperoncini pepper juice
- Pepperoncini peppers
- Unsalted butter
- Parsley, optional for garnishing
How to Make Slow Cooker Mississippi Pot Roast
This tender Mississippi pot roast is a cinch to make. Just follow these easy steps:
- Trim, salt, and pepper the roast.
- Place the meat in a large skillet with olive oil and sear it on all sides.
- Place the roast in your slow cooker, evenly sprinkle the onion soup mix and ranch seasoning mix over the roast.
- Drizzle the pepperoncini juice and place the pepperoncini peppers over the roast.
- Evenly add cubed butter.
- Cover with the lid and cook on high for 4 to 5 hours OR on low for 8 to 10, or until done.
What Cut of Beef is Best for Mississippi Pot Roast?
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 for Mississippi pot roast in the Crockpot and that is what I recommend since that is how I’ve tested the recipe with picture perfect results every time.
Do I Have to Use Onion Soup and Ranch Seasoning Packets?
They combine with the natural juices from the meat when cooking and form the most perfect au jus, or sauce. The packets are readily available for most North Americans, add a ton of flavor, and help to season the Mississippi pot roast to perfection.
If you live in an area where these convenience packets aren’t available or you have an aversion to using seasoning in packets, feel free to research for how to adapt the recipe as you see fit.
Should Crockpot Pot Roast Be Cooked on Low or High?
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.
What to Serve with Mississippi Pot Roast
Not sure what pairs well with slow cooker pot roast? Here are some Mississippi pot roast sides that I recommend:
- Classic Mashed Potatoes soak up all the natural cooking juices the pot roast produces.
- Use slices of French bread to dip in the extra au jus you’ll have. It’s savory, briney, and has such great flavor so be sure to sop it up with something!
- Even rice would be an option and a fine pairing for your Crock Pot pot roast.
How to Store Mississippi Pot Roast
Extra slow cooker Mississippi pot roast will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.
Tips for the Best Mississippi Pot Roast
I recommend that you sear the roast in a skillet before slow cooking it in order to keep it moister, juicier, and more tender. Although, technically you could get away without searing the chuck roast if you’re rushed.
When you place the chuck roast in your slow cooker, as a reminder, you do not need to add any additional liquid. The roast has a way of making more as it cooks.
I suggest an 8-quart slow cooker or similar size when making Mississippi pot roast in your slow cooker. I wouldn’t go too much smaller though because you need sufficient room to fit the large chuck roast.
I like to use whole pepperonconis for their presentation, although slices or rings are fine.
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.
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- 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
- 1/3 cup pepperoncini pepper juice
- 6 to 8 pepperoncini peppers (I prefer whole although sliced may be substituted)
- 1/2 cup unsalted butter, cubed small
- Fresh parsley, finely minced; optional for garnishing
- 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.
*Mississippi pot roast is done when you are able to pierce it easily with a fork, and the meat twists off easily in the fork, and is 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 if cooking on low temp.
Amount Per Serving: Calories: 617Total Fat: 42gSaturated Fat: 19gTrans Fat: 2gUnsaturated Fat: 21gCholesterol: 196mgSodium: 1037mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 52g
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