There are few things better than walking into the house and realizing dinner has been slowly cooking away all day.
This Mississippi pot roast is one of those recipes I come back to when I want something comforting, cozy, and incredibly easy. Everything goes into the Crockpot in just a few minutes, and by dinnertime you have tender, flavorful beef that practically falls apart with a fork.
And honestly… this and in bed by 8 PM.
Shopping List
Mississippi Pot Roast:
- 3–4 pound chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup unsalted butter
- 5–6 pepperoncini peppers
- ½ cup pepperoncini juice
- Freshly ground black pepper, to taste
A Few Notes
Use chuck roast. It has enough marbling to become incredibly tender and flavorful during the long, slow cooking time. I usually buy 1/2-3/4 pound of meat per person. Some guests eat more than others :) and the amount I buy is also dependent on what the sides are.
Salt generously. When you are cooking for your family, salt to taste. Salt acts like a natural tenderizer so add plenty when you are adding to beef or poultry.
Don’t add extra liquid. The butter, pepperoncini juice, and juices released from the roast create plenty of flavorful liquid as it cooks.
Low and slow is best. I recommend cooking this on LOW rather than rushing it on HIGH. The longer cooking time gives the beef that wonderfully tender, fall-apart texture. Crockpots are great for this! Here are a few to take a look at if you’d don’t already own one.
What to Serve With Mississippi Pot Roast
After cooking for 6 hours the meat will be tender and pull apart with a fork. Serve with creamy mashed potatoes so they can soak up all those delicious juices or buttered egg noodles. Roasted carrots, green beans, or a simple green salad are also lovely alongside it.
And if you’re lucky enough to have leftovers, they make the best next-day sandwiches.
The easiest kind of comfort food
I love recipes like this because they don’t require much from you. You put everything in the crockpot, go about your day, and come home to a kitchen that smells like dinner has been cooking for hours.
Simple, cozy, and exactly the kind of meal I want on a night at home.
Easy Mississippi Pot Roast Recipe
Ingredients
- 3-4 pound chuck roast
- olive oil for searing
- 1 or more tbsp salt
- pepper
- 1 packet ranch seasoning mix
- 1 packet of au jus gravy mix
- 1/2 cup butter/1 stick
- 5-6 pepperoncini peppers
- 1/2 cup pepperoncini pepper juice
Instructions
- In a large skillet or Dutch oven, add oil, heat and add the chuck roast. Sear the meat on both sides until brown.
- Place seared meat in the crockpot and add one packet of gravy and one packet of ranch seasoning mix.
- Add 1 stick or 1/2 cup butter
- Cover crockpot and cook on low for 6 to 7 hours or high for about 5 hours.
- When meat can be pulled apart with a fork, remove from crockpot. Cut up into pieces and put the meat back in the crockpot. Set the temperature to WARM and it will be ready to serve over mashed potatoes or buttered noodles.
Notes
No need for additional liquid.
