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!
Prep Time10 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs10 minutesmins
Course: Slow Cooker
Cuisine: American
Keyword: best Mississippi pot roast, Crockpot Mississippi pot roast, easy Mississippi pot roast, Mississippi pot roast ingredients, Mississippi pot roast sides, slow cooker Mississippi pot roast, what is Mississippi pot roast
Servings: 10
Calories: 617kcal
Author: Averie Sunshine
Ingredients
4poundboneless chuck roasttrim large pieces of fat
kosher saltas necessary to coat and season the meat
freshly ground black pepperas necessary to coat and season the meat
2tablespoonsolive oil
one packetabout 2-ounces onion soup mix, dry
one packetabout 1-ounce Ranch seasoning mix, dry
⅓cuppepperoncini pepper juice
6 to 8pepperoncini peppersI prefer whole although sliced may be substituted
½cupunsalted buttercubed small
Fresh parsleyfinely 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.
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
*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.