Oh my goodness, let me tell you about my absolute favorite dish: Mississippi pot roast made in a crockpot! It’s savory, mouthwatering, and just about the easiest thing you’ll ever throw together. I remember the first time I had this at a family gathering; the aroma wafted through the house and drew us all in like a warm hug. My aunt had it simmering away all day, and when we finally gathered around the table, we couldn’t get enough! The meat was so tender it practically melted in your mouth, and the flavor was just out of this world. Trust me, once you try it, you’ll want to make it every week. It’s perfect for busy days, and the best part? You don’t even have to babysit it! Just set it and forget it until dinner time.
Ingredients List
- 3 to 4 pounds chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1 cup beef broth
- 1/2 cup pepperoncini peppers, sliced
- 1/4 cup unsalted butter, cut into pieces
How to Prepare Mississippi Pot Roast in a Crockpot
Getting this Mississippi pot roast ready is as easy as can be! Just follow these simple steps, and you’ll have a delicious meal waiting for you at the end of the day.
Step-by-Step Instructions
- First, place the chuck roast right into your crockpot. Make sure it fits snugly, so all those yummy juices can circulate around it.
- Next, sprinkle the ranch dressing mix and the au jus gravy mix all over the roast. This is where the magic starts—don’t skimp on the seasoning!
- Pour in the beef broth gently to avoid washing away the seasonings you just added. Then, toss in those sliced pepperoncini peppers—these little guys add a wonderful tang!
- Now, take your pieces of butter and place them on top of the roast. This will help keep everything moist and flavorful.
- Cover the crockpot and set it to cook on low for about 8 hours. Trust me, the longer it cooks, the more tender it gets!
- Once it’s done, grab a couple of forks and shred that succulent meat right in the pot. It should fall apart effortlessly. Serve it right away, and enjoy the warm, savory goodness!
Why You’ll Love This Recipe
This Mississippi pot roast is a game changer for any busy home cook! Here’s why you’ll adore it:
- Quick Preparation: You can have this dish ready in just 15 minutes! Simply toss everything in the crockpot and let it do its thing.
- Hearty Flavor: The combination of ranch and au jus mixes creates a flavor explosion that’s rich, savory, and oh-so-satisfying.
- Family-Friendly: This meal is a hit with both kids and adults alike. It’s perfect for gatherings or cozy dinners at home.
- One-Pot Wonder: Minimal cleanup is required since everything cooks in one pot—score!
- Versatile: Serve it with mashed potatoes, on a sandwich, or over rice. You can’t go wrong!
Trust me, once you make this, it’ll become a staple in your meal rotation!
Nutritional Information
Here’s a rough estimate of the nutritional values for a serving of this delicious Mississippi pot roast made in a crockpot. Keep in mind that these values can vary based on exact ingredients and portions:
- Calories: 500
- Fat: 30g
- Saturated Fat: 12g
- Protein: 50g
- Carbohydrates: 2g
- Sodium: 800mg
- Sugar: 1g
This dish is hearty and filling, making it a perfect choice for a satisfying meal!
Tips for Success
To make sure your Mississippi pot roast turns out absolutely perfect, here are a few pro tips you won’t want to miss:
- Don’t skip the searing: If you have a bit of time, searing the roast in a hot skillet before adding it to the crockpot can really boost the flavor! It gives a nice crust that adds depth.
- Adjust the heat: If you like it mild, use fewer pepperoncini peppers, or even remove the seeds for less heat. You can always add more later if you want that extra kick!
- Let it rest: After cooking, let the meat rest for a few minutes before shredding it. This helps retain those delicious juices!
- Experiment with extras: Feel free to add in some veggies—like carrots or potatoes—during the last couple of hours of cooking for a complete meal in one pot!
With these tips, you’ll elevate your pot roast game to a whole new level—enjoy the deliciousness!
Variations of Mississippi Pot Roast
If you’re feeling adventurous and want to switch things up, there are so many fun ways to put your spin on this Mississippi pot roast! Here are a few ideas to inspire you:
- Herb Infusion: Add a handful of fresh herbs like rosemary or thyme to the crockpot for a fragrant twist. They’ll complement the savory flavors beautifully!
- Spicy Kick: If you love heat, throw in some sliced jalapeños or a dash of cayenne pepper along with the pepperoncini. It’ll take your roast to a whole new level!
- Veggie Boost: Toss in some carrots, potatoes, or even bell peppers for added nutrition and flavor. Just make sure to add them a few hours before the roast is done cooking.
- Savory Swaps: Experiment with different seasoning mixes—try a taco seasoning packet for a zesty, Tex-Mex vibe or Italian seasoning for a Mediterranean flair!
With these variations, you can create a new favorite every time you make it. Get creative and have fun cooking!
Storage & Reheating Instructions
Once you’ve enjoyed your Mississippi pot roast, you might find yourself with some delicious leftovers—lucky you! To store them properly, let the meat cool down to room temperature, then transfer it to an airtight container. It’ll keep well in the fridge for up to 4 days. If you want to savor it even longer, go ahead and freeze it! Just make sure to wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag. It should last for about 3 months in the freezer.
When you’re ready to enjoy those leftovers, simply thaw them overnight in the refrigerator. To reheat, you can either pop it in the microwave for a quick fix or gently reheat it in a saucepan over low heat with a splash of beef broth to keep it moist. You’ll be amazed at how well the flavors hold up—it’s like having a warm hug all over again!
FAQ Section
Got questions about making the perfect Mississippi pot roast in a crockpot? I’ve got you covered with some common queries!
Can I use a different cut of meat?
Absolutely! While chuck roast is my go-to for its tenderness, you can also use a brisket or round roast. Just keep in mind that cooking times may vary slightly.
Can I make this recipe without pepperoncini?
Yes! If you’re not a fan of pepperoncini, you can substitute them with banana peppers or even just skip them entirely. You’ll still have a delicious roast!
How can I thicken the gravy?
If you want a thicker gravy, just mix a tablespoon of cornstarch with a little cold water to create a slurry and stir it into the pot during the last 30 minutes of cooking.
Can I make it ahead of time?
Definitely! This pot roast is perfect for meal prep. Just cook it and store it in the fridge for up to 4 days, or freeze it for later.
What should I serve with it?
You can’t go wrong with mashed potatoes or crusty bread to soak up that flavorful gravy. It’s also great served over rice or as a sandwich filling!

Mississippi Pot Roast Crockpot: 5 Reasons to Love It
- Gesamtzeit: 8 hours 15 minutes
- Ertrag: 6 servings 1x
- Ernährung: Glutenfrei
Beschreibung
A savory Mississippi pot roast made in a crockpot.
Zutaten
- 3 to 4 pounds chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1 cup beef broth
- 1/2 cup pepperoncini peppers
- 1/4 cup unsalted butter
Anweisungen
- Place the chuck roast in the crockpot.
- Sprinkle the ranch dressing and au jus gravy mixes over the roast.
- Add the beef broth and pepperoncini peppers.
- Top with the butter.
- Cover and cook on low for 8 hours or until the meat is tender.
- Shred the meat with a fork and serve.
Notes
- Serve with mashed potatoes or bread.
- Adjust the amount of pepperoncini to your taste.
- Prep Time: 15 minutes
- Kochen Zeit: 8 hours
- Kategorie: Main Dish
- Methode: Slow Cooking
- Küche: American
Ernährung
- Portionsgröße: 1 serving
- Kalorien: 500
- Zucker: 1g
- Natrium: 800mg
- Fett: 30g
- Gesättigte Fettsäuren: 12g
- Ungesättigte Fette: 15g
- Trans Fat: 1g
- Kohlenhydrate: 2g
- Faser: 0g
- Protein: 50g
- Cholesterin: 150mg
Keywords: mississippi pot roast crockpot