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Best Crockpot Mississippi Pot Roast (Easy, 5-Ingredient Recipe)

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This Mississippi Pot Roast is a happy accident turned family favorite—a tender, buttery, tangy pot roast made with just 5 ingredients and minimal prep. Perfect for busy weeknights, it’s a set-it-and-forget-it meal that delivers incredible flavor every time.

Ingredients

Scale
  • 34 pounds chuck roast
  • 1 ounce packet ranch seasoning mix
  • 1 ounce packet au jus gravy mix
  • 1 stick (8 tablespoons) unsalted butter
  • 810 pepperoncini peppers, plus 1/4 cup juice from the jar

Instructions

  1. Pat the chuck roast dry with paper towels. Place the roast in the bottom of your slow cooker.
  2. Sprinkle the ranch seasoning mix evenly over the top of the roast, then do the same with the au jus gravy mix.
  3. Place the stick of butter on top of the seasoned roast.
  4. Arrange the pepperoncini peppers around and on top of the roast. Pour in about 1/4 cup of the pepperoncini juice from the jar.
  5. Do NOT add any water or broth. Close the lid tightly.
  6. Cook on LOW for 8 hours or on HIGH for 4-5 hours, until the meat is fall-apart tender.
  7. Once the roast is done, carefully remove it from the slow cooker using tongs and place it on a cutting board. Let it rest for about 5 minutes.
  8. Shred the beef using two forks. Discard any large pieces of fat if desired.
  9. Return the shredded beef to the slow cooker and stir it into the gravy. Let it sit for another 10-15 minutes on warm.
  10. Serve immediately over mashed potatoes, egg noodles, or on crusty rolls. Spoon plenty of gravy over everything.

Notes

Do not add any extra liquid—the roast, butter, and pepperoncini juice create enough. For best results, cook on low for 8 hours. The gravy will solidify when refrigerated but melts back into a silky sauce when reheated. This recipe gets better the next day.

Nutrition

Keywords: Mississippi pot roast, crockpot pot roast, easy pot roast, 5-ingredient pot roast, slow cooker pot roast, chuck roast, pepperoncini pot roast