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–+ servings
A plate of Mississippi pot roast served with golden roasted potatoes and whole pepperoncini peppers, garnished with chopped parsley. The beef is tender and shredded, surrounded by its savory juices.
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5 from 1 vote

Mississippi Pot Roast

Made with just five ingredients and 5 minutes of hands-on cooking, this pot roast will become a regular in your rotation. The leftovers are great for making additional stress-free meals during the week.
Prep Time5 minutes
Cook Time4 hours
Course: Main Course
Cuisine: American
Servings: 8
Calories: 562kcal
Author: Lauren Lane

Equipment

  • Slow Cooker

Ingredients

  • 1- 4-5 pound beef chuck roast
  • ¼ cup butter
  • 1 jar pepperoncini peppers 1
  • 1 packet ranch dressing mix
  • 1 packet dry au jus mix
  • ground pepper

Instructions

  • Place roast in a slow cooker
  • Rub roast with seasoning packets and ground pepper
  • Add ¾ jar of pepperoncini peppers – mild or hot
  • Cook on low for 6-8 hours, or 4-5 on high
  • Shred with two forks when tender and falling apart
  • Serve over mashed potatoes, rice, egg noodles or roasted vegetables

Notes

  • No need to salt the beef. The seasoning packets have plenty. In fact, if you can use ¾ of the Ranch pack if you'd like even less salt.
  • Can you cook the chuck roast from frozen? Yes! The manufacturer of Crock-Pot says to add at least 1 cup of warm liquid to the stoneware before placing the meat in the stoneware.
  • Do not preheat the slow cooker. Cook recipes containing frozen meats for an additional 4 to 6 hours on Low, or an additional 2 hours on High.
  • f you prefer to make this Mississippi roast recipe in the oven instead of a slow cooker, you can follow the same seasoning steps and then place it in the oven at 350 degrees F for 2 to 2½ hours.
  • INSTANT POT: Follow the same seasoning tips and lock the lid of the Instant Pot and set it to "Pressure Cook" on high for 60 minutes. After the cooking time is up, allow the pressure to release naturally for about 10-15 minutes before doing a quick release.
  • Pot roast leftovers are great to use to make Beef and Noodles, Enchiladas, Toasted Sandwiches, Shepherd's pie, and pot pies!
  • Which roast is best for the slow cooker? I love to use a chuck roast.

Nutrition

Calories: 562kcal | Carbohydrates: 0.1g | Protein: 54g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 211mg | Sodium: 285mg | Potassium: 946mg | Fiber: 0.04g | Sugar: 0.03g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 6mg
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