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This pot roast is a genuine phenomenon, a recipe that feels like a secret handshake among home cooks.
Its fame is absolutely deserved, creating the most tender, flavorful beef with almost no effort on your part.
The Story Behind the Roast
This recipe began not in a fancy test kitchen, but with a home cook named Robin Chapman.
She simply wanted to make a delicious roast for her family, and her creation, shared in a church cookbook, took on a life of its own.
Ingredients Needed for the Recipe
- Chuck Roast (3-6 lbs): This well-marbled cut becomes incredibly tender and juicy during the long, slow cook.
- Pepperoncinis (about 9): These provide a subtle, tangy kick that cuts through the richness.
- Pepperoncini Juice (½-1 cup): The briny liquid from the jar is the secret to the roast’s amazing flavor base.
- Dry Ranch Dressing Mix (1 packet): It delivers a punch of herby, savory flavor all at once.
- Au Jus Gravy Mix (1 packet): This adds a deep, meaty, and savory dimension to the cooking liquid.
- Unsalted Butter (½-1 stick): It melts over everything, creating a rich and luxurious sauce.
How to make Crock Pot Mississippi Pot Roast?
Step 1- PREPARE THE ROAST
Simply place your chuck roast right into the slow cooker insert.
There’s no need to brown it first, which is what makes this such a wonderful “dump and go” meal.
Step 2- ADD THE TANGY BASE
Pour the pepperoncini juice directly from the jar over the top of the roast.
Then, scatter the whole pepperoncinis around and on top of the meat.
Step 3- SPRINKLE THE SEASONINGS
Sprinkle the entire packet of dry ranch seasoning evenly over the roast.
Follow that with the packet of au jus mix, making sure to cover the meat well.
Step 4- TOP WITH BUTTER
Place the stick, or half-stick, of butter right on the very top.
As it cooks, it will slowly melt and baste the roast, infusing it with richness.
Step 5- SLOW COOK TO PERFECTION
Put the lid on and let time do the work. Cook on Low for 8-10 hours, or on High for 4-6.
You’ll know it’s done when the meat practically falls apart at the touch of a fork.
Step 6- SHRED AND SERVE
For a less greasy result, use a turkey baster to remove the drippings and skim off the fat.
Shred the meat right in the pot, then pour as much of that flavorful juice back over it as you like.
Managing the Salt
This roast is famously savory, but you can easily control the saltiness to your taste.
Using unsalted butter is a great start, and you can even find lower-sodium ranch and au jus mixes.
Delicious Serving Ideas
This shredded beef is incredibly versatile and shines in so many different ways.
Pile it high on mashed potatoes, stuff it into hoagie rolls, or spoon it over rice or egg noodles.
Tips
- For more even and often faster cooking, feel free to cut a very large roast in half.
- Don’t discard the cooking liquid. It makes an incredible gravy or au jus for dipping sandwiches.
- Leftovers are fantastic. This roast might even be better the next day, its flavors having melded even more.
Creative Variations to Try
This basic formula is a springboard for creativity. It works beautifully with a pork shoulder or even chicken thighs.
You can swap the ranch for dry onion soup mix, or use banana peppers for a slightly different tang.
It’s a recipe that welcomes you to make it your own, a true gift from one home cook to another.
So go ahead, give it a try, and see why this humble pot roast has stolen so many hearts.
Crock Pot Mississippi Pot Roast Recipe
Description
Crock Pot Mississippi Pot Roast is a famously flavorful and incredibly easy “dump and go” slow cooker recipe. Tender, juicy beef chuck roast is slow-cooked with butter, ranch seasoning, au jus mix, and tangy pepperoncini peppers for a melt-in-your-mouth family favorite—perfect for Sunday supper or busy weeknights.
ingredients
Instructions
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Place the chuck roast into the crock pot.
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Pour the pepperoncini juice over the roast.
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Scatter the pepperoncini peppers on top of the roast.
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Sprinkle the dry ranch dressing mix evenly over the meat.
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Sprinkle the au jus mix over the roast.
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Place the stick of butter on top of the roast.
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Cover and cook on Low for 8–10 hours or on High for 4–6 hours, until the meat is fork-tender and easily shreds.
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Carefully remove the meat and use two forks to shred it.
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Optional: Use a turkey baster to transfer the drippings to a fat separator. Pour the defatted juices back over the shredded meat for extra flavor and moisture.
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Serve over mashed potatoes, rice, noodles, or in a hoagie roll.
Nutrition Facts
Servings 6
Serving Size 1 serving (approx. 6 oz meat + sauce)
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 14g70%
- Trans Fat 1g
- Cholesterol 140mg47%
- Sodium 1180mg50%
- Potassium 820mg24%
- Total Carbohydrate 6g2%
- Sugars 2g
- Protein 52g104%
- Calcium 60 mg
- Iron 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Reduce saltiness: Use unsalted butter, low-sodium ranch mix, or dilute pepperoncini juice with water.
- Make ahead: Tastes even better the next day! Store in an airtight container for up to 5 days.
- Freezer-friendly: Freeze for up to 3 months. Thaw in fridge before reheating.
- Substitutions: Try pork shoulder, chicken thighs, or Italian dressing mix instead of ranch.
Frequently Asked Questions
Why is it called Mississippi Pot Roast?
It was popularized by a home cook from Mississippi named Robin Chapman. The recipe spread through a church cookbook, then Pinterest and food blogs, eventually gaining national fame.
Can I make this in an Instant Pot?
Yes! Use the pressure cooker setting for 60–90 minutes on high pressure, followed by a natural release. See our Instant Pot version for full details.