Mississippi Pot Roast is the perfect dish to make in the slow cooker with a chuck roast, gravy, veggies, and pepperoncini peppers. The tender, tangy shredded beef makes an easy irresistible dinner served with mashed potatoes or piled into hoagie rolls.
Crockpot Mississippi Pot Roast Recipe
If you’re looking for an irresistible but easy dinner that the entire family will love, look no further than this crockpot Mississippi pot roast recipe. Tender, juicy, and so flavorful, I’ve yet to find someone who doesn’t crave it.
While I love classic pot roast, Mississippi pot roast is on a whole other level. My mouth waters just thinking about it.
This crockpot Mississippi pot roast recipe uses more than the common 4 or 5 ingredients seen around the internet, but it is so much better and only requires a couple more minutes in prep. The extra items are so worth it – the end result is off the hook delicious!
Why You’ll Love This Slow Cooker Mississippi Pot Roast
Here are a few reasons to love this slow cooker Mississippi pot roast recipe.
- Minimal prep. While there are a few steps before you get to toss everything into the crockpot, they take just a few minutes. All you need is about 15 minutes of hands-on time and the crockpot will do the rest.
- Tender, juicy, and flavorful. One thing that makes Mississippi pot roast stand out above other roasts is the incredible flavor and this recipe is no exception. The marbled chuck roast cooks to tender, melt-in-your-mouth perfection every time and the gravy is so tangy and robust.
- Versatile. Keep it simple and serve this with a side of mashed potatoes or turn it into a sandwich. Not to mention, the leftovers taste even better so you can easily repurpose this throughout the week.
What Is Mississippi Pot Roast?
Mississippi pot roast is a popular variation on traditional pot roast. It’s typically made with chuck roast, lots of butter, gravy mix, ranch seasoning, and pepperoncini peppers. The peppers give it a mild, slightly tangy flavor that’s unique to the recipe.
This version includes a few extra ingredients, like onion and carrot, to turn it into a complete meal when served over potatoes.
Ingredients like Montreal seasoning, pepperoncini, au jus gravy mix, and ranch dressing mix give this slow cooker Mississippi Pot Roast its incredible flavor.
(Scroll below to the printable recipe card for details and measurements.)
- Montreal seasoning – This seasoning blend, made with spices like salt, red and black pepper, garlic, and onion, is one of my secret ingredients for elevating a simple Mississippi pot roast recipe.
- Chuck roast – Chuck roast is the most common cut of meat for pot roast, due to its marbled texture, but beef bottom round roast or beef rump roast will also work here.
- Olive oil – Used to get a golden sear on the roast and also necessary moisture.
- Butter – I use Kerrygold Garlic & Herb butter for a huge flavor boost.
- Onion & Carrot – These add more flavor, texture, and substance to the recipe.
- Garlic – For aromatics and flavor.
- Pepperoncini – The star ingredient of any Mississippi pot roast recipe. While you’ll want to grab a 12-ounce jar, you’ll actually need just 8 peppers and some juice.
- Seasoning and gravy mixes – Using au jus gravy mix, onion soup mix, and ranch dressing mix adds incredible depth to the flavor of this pot roast.
- Beef stock – The liquid needed for the roast to cook in.
- Salt & pepper
How to Make Mississippi Pot Roast in the Crockpot
Making crockpot Mississippi Pot roast requires minimal prep. Just sear the meat, sauté the veggies, toss everything in the crockpot, and come home to dinner ready to enjoy!
(Scroll to the bottom for our easy printable recipe with the complete directions, and don’t miss the video below.)
- Sear the roast. Rub the Montreal seasoning over the roast then sear in olive oil until golden brown – about 2 minutes per side. Place in the crockpot.
- Make the broth mixture. Melt the butter in the skillet then add the onion, carrots, garlic, pepperoncini and juice, the seasoning packets, and beef stock. Stir and simmer for 5 minutes.
- Cook. Pour the sauce over the roast. Cover and cook on low for 8 hours.
- Shred the roast. Remove the roast from the crockpot, cut off any fatty pieces, and shred.
- Enjoy. Serve as desired and enjoy!
Tips for Success
Here are a few tips for making this slow cooker Mississippi pot roast.
- Do I have to sear the roast first? While you could skip this step, I don’t recommend it. Searing the roast takes just a few minutes and it adds SO much flavor.
- Cook low and slow. This is not one of those slow cooker recipes where you can increase the temperature and reduce the cook time. Chuck roast needs to cook on low for an extended period of time to properly break down and become tender. If you reduce the cook time, you’ll just end up with tough meat.
- Do not open the lid while the roast cooks. As tempting as it is, keep the lid on until it’s time to ensure the roast is fully cooked. You want to keep all the temperature and steam in the crockpot and there’s no need to stir it.
Don’t Have A Crock Pot?
Video: Crockpot Mississippi Pot Roast
There are several different ways to serve this crockpot Mississippi Pot roast.
For next level comfort, serve it over mashed potatoes. Since it’s cooked with onions and carrots, another side isn’t needed but if desired, you can also enjoy it with some roasted broccoli or roasted cauliflower. You could also serve it with rice.
Another option is to serve it up on hoagie rolls, with or without French fries. Basically, you just want to make sure to serve it with something that will soak up every last bit of the gravy!
How to Store & Reheat Leftovers
- Fridge. You can store leftover slow cooker Mississippi pot roast in an airtight container in the fridge for up to 4 days.
- Freezer. This also makes a great freezer meal. Just allow it to cool completely, transfer to a ziploc freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat. The microwave works perfectly for reheating individual portions but if you’re reheating more, you may want to do so on the stovetop.
More Crockpot Dinners:
- French Dip Sandwich
- Crockpot Chicken and Stuffing
- Slow Cooker Beef Stew
- Slow Cooker Brisket
- Crockpot Honey Sesame Chicken
- Slow Cooker Italian Lemon Chicken
Mississippi Pot Roast
- 2 teaspoons Montreal seasoning
- coarse salt and ground black pepper , to taste
- 3 pound chuck roast
- olive oil
- 1/2 cup Kerrygold Garlic & Herb butter
- 1 large onion , peeled and chopped
- 1 large carrot , peeled and cut into 1 & 1/2-inch pieces
- 2 cloves garlic , minced
- 1 jar pepperoncini (12 ounce, you’ll be using just 8 peppers and a 1/4 cup of the juice)
- 1 ounce packet au jus gravy mix
- 1 ounce packet onion soup mix
- 1 ounce packet ranch dressing mix
- 1 & 1/2 cups beef stock
- Rub the Montreal seasoning all over the roast along with a bit of coarse salt and pepper.
- Warm a bit of olive oil in a cast iron skillet over medium-high heat.
- Add the roast and sear until golden brown on both sides, about 2 minutes per side. Transfer the roast to a greased 6 quart crockpot.
- Add butter to the skillet and once melted, add the onion, carrots, garlic, 8 pepperoncini and 1/4 cup pepperoncini juice, all 3 seasoning packets, and the beef stock. Stir to combine and let simmer for about 5 minutes.
- Pour the sauce mixture over the roast in the crockpot. Cover with the lid and cook on low for 8 hours until roast is fork-tender. (Do not open the lid while the roast cooks.)
- Remove roast from the crockpot; cut away any fatty pieces, then shred with 2 forks.
- Serve over mashed potatoes with some of the gravy. This is also delish in Hoagie rolls.