Crockpot Mississippi Pot Roast Recipe

I think you're going to love this recipe. It's the kind of meal that just makes everything feel cozy and right with the world.

Over the years, this Mississippi pot roast has become the most requested dinner in my home. It’s incredibly tender, and the flavor is just something special.

What Makes This Pot Roast Different

If you've had a traditional pot roast before, this one might surprise you. It's not your usual onion and carrot affair.

The magic comes from a simple combination of ranch seasoning, onion soup mix, butter, and peperoncini peppers.

Together, they create a rich, savory, and slightly tangy broth that the beef slow-cooks in for hours. The result is meat that falls apart with just a gentle tug from a fork.

It’s a set-it-and-forget-it kind of meal, which is my favorite kind for a busy day.

Ingredients Needed for the Recipe

• Chuck Roast (2-3 pounds): This is the star of the show. A well-marbled chuck roast becomes incredibly tender and shreddable after slow cooking.
• Olive Oil (2 tablespoons): We use this to sear the roast, which adds a wonderful depth of flavor and a beautiful brown crust.
• Salt and Pepper: A simple seasoning to enhance the natural flavor of the beef before we sear it.
• Ranch Dressing Mix (1 packet): This dry mix adds a herby, tangy base note that is the signature of this dish.
• Dry Onion Soup Mix (1 packet): It provides a savory, oniony backbone that makes the cooking juices so delicious.
• Salted Butter (1 stick): The butter melts into the sauce, making it rich and helping to meld all the other flavors together.
• Peperoncini Peppers (8 peppers): Don't worry, these aren't very spicy. They give a gentle, tangy kick that balances the richness perfectly.

How to Make Mississippi Pot Roast?

Step 1 – Searing the Roast

First, pat your chuck roast completely dry with a paper towel. This helps it get a nice, brown crust.

Then, season both sides lightly with salt and pepper. Heat the olive oil in a large skillet over high heat.

Step 2 – Achieving a Golden Crust

Once the oil is hot, carefully place the roast in the skillet. Let it cook for 2-3 minutes without moving it.

You’re looking for a deep golden-brown color. Use tongs to flip it and sear the other side for another 2-3 minutes.

Step 3 – Assembling in the Slow Cooker

Transfer the seared roast to your slow cooker. Sprinkle the entire packet of ranch dressing mix and the entire packet of onion soup mix directly over the top of the meat.

Place the stick of butter right on top, and arrange the peperoncini peppers around and on the roast.

Step 4 – The Slow Cook

Now, place the lid on your slow cooker. This is the most important part—do not open it.

Set it to cook on low for 8 hours. The roast will create its own amazing juices as it cooks.

Step 5 – Shredding and Serving

After 8 hours, the roast will be fall-apart tender. Carefully remove any large, unrendered pieces of fat.

Then, use two forks to shred the meat right in the slow cooker, mixing it with all those incredible juices.

My Favorite Ways to Serve This Roast

This shredded beef is so versatile. My absolute favorite is served over a big pile of creamy mashed potatoes.

The potatoes soak up the flavorful juices in the most wonderful way. It’s pure comfort in a bowl.

It’s also fantastic served over steamed rice, buttery egg noodles, or even on a crusty roll with a slice of provolone cheese for a delicious sandwich.

For a lighter option, try it with a side of simple steamed green beans or roasted broccoli.

Tips

• Resist the urge to lift the lid during cooking. Every time you do, heat escapes and it can make the cooking time longer and the meat less tender.
• Always cook this on low. Cooking on high will make the beef tough and chewy instead of tender and shreddable.
• No additional liquid is needed. The roast, butter, and peppers create plenty of flavorful broth as they cook.
• If your slow cooker has a sear function, you can brown the meat right in the same pot to save on dishes.
• For a fun twist, try using a garlic and herb compound butter if you can find it. It adds another lovely layer of flavor.

Answering Your Ingredient Questions

I often get asked about substitutions for the packaged mixes. You can absolutely make your own if you prefer.

For the ranch seasoning, you’ll need about 2 tablespoons of a homemade blend. For the onion soup mix, use about 3 tablespoons.

This is a great way to control the sodium level to your liking. The peperoncini peppers are important for the signature flavor.

They add a tangy brightness, not heat. If you must substitute, try a few dill pickles and a splash of the brine, though the flavor will be different.

And finally, please use real butter. Margarine is mostly oil and won't provide the same rich, velvety result.

Storing and Enjoying Leftovers

Any leftovers will keep well in a sealed container in the refrigerator for up to 4 days.

They reheat beautifully on the stove over low heat or in the microwave. This roast also freezes perfectly.

Just place the cooled, shredded beef and its juices in a freezer-safe bag, press out the air, and freeze for up to 2 months.

It’s a wonderful thing to have on hand for a quick and satisfying future meal. I hope this recipe becomes a favorite in your home, just like it is in mine.

Happy cooking, from my kitchen to yours.