Slow Cooker Mississippi Pot Roast (Ultra-Tender & Savory) 🍖

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!

5 from 14 votes

Slow Cooker Mississippi Pot Roast (Ultra-Tender & Savory) 🍖

😍🙌🎉 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

Cook Time8

Total Time8 10

Course: Slow Cooker

Cuisine: American

Keyword: best Mississippi pot roast, Crockpot Mississippi pot roast, easy Mississippi pot roast, mississippi pot roast, Mississippi pot roast ingredients, Mississippi pot roast sides, slow cooker Mississippi pot roast, slow cooker mississippi pot roast recipe, what is Mississippi pot roast

Servings: servings

Calories: 434cal

Author: Averie Sunshine

Equipment

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 a large slow cooker, 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.

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.

Storage: Meat will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition