Crock Pot Mississippi Pot Roast Recipe
A classic slow-cooker recipe for tender and flavorful Mississippi Pot Roast made with beef chuck roast, pepperoncini peppers, and a blend of savory seasonings. This dish cooks low and slow for 8 to 10 hours, resulting in melt-in-your-mouth meat perfect for serving over mashed potatoes, egg noodles, or as a hearty sandwich filling.
- Prep Time: 10 minutes
- Cook Time: 8 hours 0 minutes
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
Main Ingredients
- 3-4 lb beef chuck roast
- ¼-⅓ cup pepperoncini juice
- 1 packet garlic ranch seasoning (1 oz.) or original ranch seasoning
- 1 packet au jus gravy seasoning mix (1 oz.)
- ½ tsp black pepper
- 2 tsp Worcestershire sauce
- 1 yellow onion, sliced
- 3 tbsp unsalted butter, cut into pieces
- 7-9 whole pepperoncini peppers (adjust as desired)
- Sea salt, to taste
Instructions
- Prepare the roast: Place the beef chuck roast at the bottom of the crock pot in an even layer.
- Add seasonings: Pour the pepperoncini juice and Worcestershire sauce evenly over the roast. Sprinkle the au jus gravy mix, garlic ranch seasoning packet, black pepper, and sea salt over the top of the meat. Arrange the sliced yellow onions around the roast inside the pot.
- Add butter and peppers: Distribute the pieces of unsalted butter on top of the seasoned meat. Place the whole pepperoncini peppers around and on top of the roast.
- Slow cook: Cover the crock pot with its lid and cook on low heat for 8 to 10 hours, or until the meat is fork-tender and easily shreddable.
- Shred and serve: Once done, remove the roast and use forks to shred or break the meat into chunks. If not serving immediately, switch the crock pot to the 'keep warm' setting to maintain temperature until ready to eat.
- Serving suggestions: Serve the Mississippi Pot Roast over creamy mashed potatoes, buttery egg noodles, or use it as a filling for sandwiches for a comforting meal.
Notes
- Adjust the number of pepperoncini peppers based on your spice preference.
- The juice from the pepperoncini adds signature tang and mild heat; do not discard it.
- You can substitute the ranch and au jus packets with homemade blends for a fresher taste.
- Using a fatty cut like chuck roast ensures tender, juicy meat after slow cooking.
- Leftovers keep well in the refrigerator for up to 3 days and freeze well for up to 3 months.
