This slow cooker Mississippi pot roast recipe makes the best tender, flavorful, and juicy beef.
Cooking long and slow in the crockpot infuses the meat with piquant and sweet pepperoncini juice, savory ranch dressing, and salty gravy mix.
No need to fuss over this recipe. Let the slow cooker do its magic.
Slow Cooker Mississippi Pot Roast
- No need to fuss over a roast in the oven, when it is so easy to cook a roast long and slow in the slow cooker.
- This main dish will please everyone at the table even those on a keto diet.
- Cooking with the slow cooker is guaranteed to make a roast that is tender and juicy. This is just begging for a side of Irish potatoes and a drizzling of gravy!
Ingredients and Variations
Beef: This recipe calls for a chuck roast, sometimes labeled as pot roast. This can be a tougher cut of meat, which is why cooking long and slow is the best method to ensure tender meat every time. Generally, there are three cuts of beef to be aware if – chuck, brisket, and round. The chuck tends to be tougher and fattier cut, while the brisket is more tender, and the round roast is very lean. The roast can also be cooked from frozen in the slow cooker and will require the same amount of time.
Seasonings: Pepperoncini is a sweet Italian chili pepper that is canned in oil or water. In this recipe, the juices and the peppers are used to flavor the meat. A package of ranch dressing mix, and gravy mix are also sprinkled over the meat.
Variations: A beef roast can also be replaced with a pork roast, or even chicken! Add some carrots to the slow cooker or even some potatoes.
How to Make Crockpot Mississippi Pot Roast
- Sear the meat. This is optional but will help to seal in the juices.
- Add the roast to the slow cooker along with the optional onions and pepperoncini juice, as described in the recipe card below.
- Sprinkle with gravy mix and ranch dressing mix. Add the peppers. Top with butter.
- Cook in the slow cooker on low for 8-10 or on high 4-6 hours.
- Remove from slow cooker. Slice, and serve.
Storing Mississippi Pot Roast
- Make the pot roast ahead of time. Simply prepare everything in the slow cooker and keep it in the refrigerator until ready for cooking.
- Leftovers will keep in an airtight container in the refrigerator for up to 4 days. Leftover roast can also be frozen and will keep for 3 months in the freezer.
Reheat leftovers (if there are any) in the oven covered with foil, or in the microwave at short intervals until heated through.
Have you tried this Slow Cooker Mississippi Pot Roast recipe? Leave a comment and rating below!
Slow Cooker Mississippi Pot Roast
- 1-2 Tablespoons cornstarch
- 1-2 Tablespoons water
- Optional step: In a large skillet on medium-high heat, sear the roast for 5 minutes on each side.
- To a slow cooker, add the roast, onion if using, and pepperoncini juice. Sprinkle roast with dressing mix, gravy mix, and peppers. Top with butter slices.
- Cook 8-10 hours on low or 4-6 hours on high, or until roast is fork-tender. If the roast is not fork tender, cook for another 30 minutes and check again.
- Remove the roast from the slow cooker.
- For optional gravy, mix cornstarch and water to create a slurry. Stir slurry into the juices in the slow cooker, cover, and turn to high. Cook for 5-10 minutes, or until slightly thickened.
- Shred meat with a fork, or slice against the grain. Mix in with the juices if desired, or serve with the gravy. Serve with peppers and juices or gravy along with mashed potatoes, egg noodles, or rice.
- Prep everything ahead of time and refrigerate until ready for cooking.
- Refrigerate leftovers in an airtight container for up to 4 days, they are perfect for sandwiches!
- Freeze portions in zippered bags for 3 months.
- Time calculated with slow cooker set on the high setting.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe adapted from SpendWithPennies.