Introduction
I make this Mississippi pot roast crockpot recipe at least once a month because it’s basically a dump-and-go dinner that always turns out incredibly tender. With just 5 ingredients, this is one of those recipes that tastes way more complicated than it actually is. The roast comes out fall-apart tender with a rich, tangy, buttery gravy that’s perfect over mashed potatoes or rice. This is great for busy weeknights, Sunday dinners, or anytime you want a meal that practically cooks itself. If you love effortless slow cooker dinners, you’ll also want to try this creamy crockpot chicken tortilla soup — another dump-and-go slow cooker meal that comes together with almost zero active effort.
How to Make Mississippi Pot Roast Crockpot (Quick Overview)
To make this Mississippi pot roast crockpot recipe, place a chuck roast in the slow cooker with ranch seasoning, au jus gravy mix, pepperoncini peppers, and a stick of butter on top. Cook on low for 8 hours until the meat shreds easily, then serve with the gravy. It’s a true 5-minute prep, dump-and-go meal.
About the Ingredients
Chuck Roast
A chuck roast is the perfect cut for this Mississippi pot roast crockpot recipe because it has enough fat and connective tissue to become incredibly tender after a long, slow cook. Look for one that’s well-marbled for the best results. Chuck roast is one of the best cuts for slow cooking because the collagen in the connective tissue breaks down over hours into gelatin, creating that silky, falling-apart texture — according to Serious Eats’ guide to braising and slow cooking tough cuts, the transformation of collagen to gelatin is what gives braised meats their characteristic richness and body that no other cooking method can replicate.
Ranch Seasoning Packet
A packet of dry ranch seasoning adds tangy, herby flavor that’s a big part of what makes this 5 ingredient pot roast so good. You can also use an equivalent amount of homemade ranch seasoning if you have it on hand.
Au Jus Gravy Mix
The au jus packet adds a deep, savory flavor to the gravy and helps thicken the juices as the roast cooks. It pairs perfectly with the ranch seasoning for that classic Mississippi pot roast flavor.
Pepperoncini Peppers
Whole pepperoncini peppers add a mild tangy heat that mellows out as it cooks low and slow. Don’t skip these — they’re a signature part of this easy crockpot Mississippi roast and add a lot of flavor without making the dish spicy.
Butter
A stick of butter placed on top of the roast melts down into the gravy as it cooks, adding richness and that signature silky texture. Don’t be tempted to skip or reduce it — it really makes the dish.
Tips and Tricks
Don’t add extra liquid to the crockpot. The roast, peppers, and butter release plenty of liquid on their own as everything cooks down.
Sear the roast in a hot pan for a couple of minutes per side before adding it to the crockpot for extra flavor, though this step is optional for this Mississippi pot roast crockpot recipe.
Use a fork to check if the roast is done. It should shred apart easily with very little resistance. If you love the set-and-forget slow cooker method, our slow cooker honey garlic chicken thighs use the exact same hands-off approach and are ready at the same time — great for rotating through your slow cooker dinner lineup alongside this 5 ingredient pot roast.
Pro Tips
For an extra flavor boost, add a few tablespoons of the pepperoncini juice from the jar right into the crockpot along with the peppers.
If you want a thicker gravy, mix a tablespoon of cornstarch with cold water and stir it into the juices during the last 30 minutes of cooking.
Let the roast rest in the gravy for 10-15 minutes after shredding so it soaks up even more flavor before serving this 5 ingredient pot roast.
Step-by-Step Instructions
- Place the chuck roast in the bottom of the crockpot.
- Sprinkle the ranch seasoning packet and au jus gravy mix evenly over the top of the roast.
- Place the pepperoncini peppers around and on top of the roast.
- Add the stick of butter on top of the roast.
- Cover and cook on low for 8 hours, or until the roast shreds easily with a fork.
- Remove the roast and shred it using two forks, discarding any large pieces of fat.
- Return the shredded meat to the crockpot and stir it into the gravy.
- Serve warm over mashed potatoes, rice, or egg noodles.
Variations
For a spicier version of this Mississippi pot roast crockpot recipe, add a few extra pepperoncini peppers or a pinch of red pepper flakes.
If you want to make this in the oven instead, cook the roast covered at 300°F for about 3-4 hours, until tender.
For a lower-sodium version, use a reduced-sodium ranch packet and au jus mix.
You can turn leftovers into sandwiches by piling the shredded meat onto hoagie rolls with a little of the gravy.
For extra vegetables, add carrots and potatoes directly to the crockpot for the last 4 hours of cooking.
How to Store
Let leftovers cool completely, then store this 5 ingredient pot roast in an airtight container in the fridge for up to 4 days.
To freeze, store the shredded meat and gravy together in a freezer-safe container for up to 3 months.
Reheat on the stovetop over low heat or in the microwave, adding a splash of broth if the gravy has thickened too much.
Frequently Asked Questions
Can I use a different cut of meat?
Chuck roast is best for this Mississippi pot roast crockpot recipe because of how tender it gets, but a rump roast can also work, though it may be slightly less tender.
Is this recipe spicy?
No, the pepperoncini peppers add a mild tang as they cook, not spiciness. The dish is generally mild overall.
Can I cook this on high instead of low?
Yes, you can cook this easy crockpot Mississippi roast on high for 4-5 hours instead of low for 8, though low and slow gives the most tender results.
What can I serve with Mississippi pot roast?
Mashed potatoes, rice, egg noodles, or even crusty bread to soak up the gravy all work great with this 5 ingredient pot roast.
Can I make this without the pepperoncini peppers?
You can leave them out, but they add a lot of the signature flavor to this Mississippi pot roast crockpot recipe, so I’d recommend keeping them if possible.
Do I need to sear the roast first?
No, searing is optional. This recipe works great even without that extra step, which is part of what makes it so easy.
Can I double this recipe?
Yes, just make sure your crockpot is large enough for two roasts, and you may want to use 1.5 times the seasoning packets for the best flavor balance.
What else can I make in the slow cooker for a full week of dinners?
This Mississippi pot roast crockpot pairs perfectly in a weekly slow cooker rotation alongside our crockpot loaded baked potato soup — both are dump-and-go dinners that cover completely different flavor profiles for a varied week of hands-off cooking.
Easy 5-Ingredient Mississippi Pot Roast Crockpot
Ingredients
Equipment
Method
- Place the chuck roast in the bottom of the crockpot.
- Sprinkle the ranch seasoning packet and au jus gravy mix evenly over the top of the roast.
- Place the pepperoncini peppers around and on top of the roast.
- Add the stick of butter on top of the roast.
- Cover and cook on low for 8 hours, or until the roast shreds easily with a fork.
- Remove the roast and shred it using two forks, discarding any large pieces of fat.
- Return the shredded meat to the crockpot and stir it into the gravy.
- Serve warm over mashed potatoes, rice, or egg noodles.