Mississippi Pot Roast
A ridiculously easy and flavorful Mississippi Pot Roast that transforms a budget cut of beef into pull-apart tender meat using simple pantry ingredients and a slow cooker.
Ingredients
Main ingredients
- 3 to 4 pounds beef chuck roast Choose a well-marbled roast for the best texture.
- 1 packet ranch seasoning mix A convenient option; can be made homemade.
- 1 packet au jus gravy mix For rich beefy flavors; consider low-sodium.
- 1/2 cup water Pour around the roast to avoid washing off seasonings.
- 1 jar pepperoncini peppers (about 16 ounces, including juice) Essential for acidity and balance; don’t discard the juice.
- Salt and pepper to taste Season lightly.
Instructions
Preparation
- Pat the chuck roast dry with paper towels and season lightly with salt and pepper.
- Place the roast flat in the bottom of your crockpot, fat side up if possible.
Adding Seasonings
- Open the ranch and au jus packets and sprinkle them evenly over the top of the roast. Press them in gently.
- Measure 1/2 cup water and pour around the roast — not directly on top, to avoid washing off the seasonings.
- Spoon the jarred pepperoncini and their juice over the roast, distributing them evenly.
Cooking
- Put the lid on the crockpot. Cook on LOW for 8–10 hours or on HIGH for 4–5 hours.
- Avoid lifting the lid too often to maintain heat and cooking time.
Serving
- Remove the roast to a cutting board and shred into bite-sized strands using two forks.
- Return the shredded beef to the crockpot and stir to keep it moist.
- Serve with the juices spooned over the top.
Notes
For a thicker gravy, skim excess fat and simmer the juices. Can also thicken with cornstarch slurry. For spicy version, add sliced banana peppers or jalapeños.