Crockpot Mississippi Pot Roast

This Crockpot Mississippi Pot Roast is my family's absolute favorite. They beg for it every time I make it, and I don't blame them! The beef comes out tender and juicy, full of flavor, and even the kids are obsessed. It's the kind of meal that hits all the comfort food cravings and makes everyone at the table happy.

The flavors really play off each other. Ranch adds savory richness, the au jus brings deep, hearty notes, and the pepperoncinis give just the right tangy kick. As the roast cooks low and slow in the crockpot, all the flavors meld together into a juicy, flavorful dinner that tastes like it took hours of work - so it's our little secret that it really does not!

The best part is how easy it is! This is a go-to in my book for a busy work day. Toss everything in the crockpot, walk away, and let it cook while you get on with your day. By dinner, you have a roast that pulls apart effortlessly, fills the kitchen with amazing smells, and impresses the whole family.

I love serving this roast with my Creamy Boursin Mashed Potatoes recipe! The buttery, herby potatoes soak up all that au jus and ranch, making the perfect comfort food combo. Simply pile the roast on top and you've got a delicious combo. This meal disappears fast and keeps everyone coming back for seconds!

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Ingredients
Instructions
Variations
Equipment
Storage
FAQ
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Ingredients

Beef Chuck Roast
Canned Pepperoncinis in juice
Yellow Onion
Au Jus Seasoning Packets
Dry Ranch Seasoning
Butter (I prefer salted!)
Salt and Pepper to taste

See recipe card for quantities.

Instructions

Step 1: Melt 2 tablespoons of butter in a frying pan or skillet over medium heat and sear both sides of the chuck roast until browned, but not fully cooked.

Step 2: While the roast sears, dice a medium onion and line the bottom of the crockpot with it.

Step 3: Place the seared chuck roast on top of the onions in the crockpot.

Step 4: Sprinkle the au jus and ranch seasoning evenly over the roast.

Step 5: Pour the entire can of pepperoncinis, including the juice, over the roast.

Step 6: Slice the remaining butter into cubes, place them on top of the roast, cover, and cook on low for 8 to 10 hours until the roast is super tender.

Step 7: Remove the roast and shred it in a mixing bowl. Check the pepperoncinis for stems and remove them if needed. Return the shredded roast to the crockpot and stir to coat with all the juices and seasonings.

Step 8: Serve over mashed potatoes with your favorite veggies and enjoy!

Variations

Try swapping the beef chuck roast for chicken breasts! The chicken soaks up all the flavors from the ranch, au jus, and pepperoncinis and comes out just as tender and delicious. We alternate between the two depending on what we have on hand, and both versions are total family favorites.

Equipment

Frying pan or skillet
Knife
Cutting board
Crockpot or slow cooker
Measuring spoons
Mixing bowl
Forks or tongs for shredding the roast
Spoon for serving

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stove until warmed through.

FAQ

Can I make this with chicken instead of beef?

Absolutely! Swap the chuck roast for chicken breasts and cook on low in the crockpot. The chicken soaks up all the flavors from the ranch, au jus, and pepperoncinis and comes out just as tender and delicious.

Do I have to sear the roast first?

You don't have to, but searing the roast adds extra flavor and helps lock in juices. It also gives the roast a nice golden-brown crust that makes the dish taste even richer.

Can I make this ahead of time?

Yes! You can prep everything in the crockpot insert the night before and refrigerate until ready to cook. You can also cook it ahead of time and store leftovers in the fridge for up to 4 days.

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