Slow Cooker Mississippi pot roast is fall-apart tender and so full of flavor. Make a delicious crockpot meal by combining chuck roast with ranch dressing mix, au jus mix, butter and peperoncini in a slow cooker and let the slow cooker do the work.
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🥩 Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
🗒️ Ingredient notes:
- Chuck roast - a good marbled chuck roast is what you are looking for. The white marbling is the fat and fat equals flavor.
- Stock - I use chicken stock, beef stock or even vegetable stock to degalze the pan when I am searing. If stock is not available water can be substituted.
- Butter - for a lower salt recipe use unsalted butter
- Pepperoncini - whole pepperoncini but sliced pepperoncini can be used. Additionally, the hot pepperoncini would add another layer of heat and flavor. Be sure to save the juice from the jar.
🔄 Substitutions
A French Onions soup packet can be substituted for the Au Jus packet.
🍴 Helpful Kitchen Tools
- Crock-Pot 6-Quart Slow Cooker - Digital countdown control lets you program cook times anywhere from 30 minutes up to 20 hours; shifts to Warm setting automatically once cook time completes. Easy to use locking lid featuring lid gasket provides extra seal for less mess on the go.
- Balloon Whisk - Balloon shape is perfect for whipping and aerating ingredients.
🔪 How to make Slow Cooker Mississippi Pot Roast, basic instructions
- Presear the chuck roast. (Optional but totally the extra work.)
- Add the sereed chuck roast to the slow cooker.
- Deglaze the pan with stock and add the deglaze to the slow cooker.
- Add the rest of the ingredients into the slow cooker.
- Close the lid, and cook on low for 8-12 hours or high for 4-6 hours.
- Remove the meat and thicken the sauce with the flour, if desired.
📷 Mississippi Pot Roast crock pot photo instructions
- Sear the meat:
- Preheat a wide heavy bottom skillet with high sides on high heat and add 1-2 Tablespoons oil to the bottom of the pan.
- Sear the meat in the bottom of the pan for 3 minutes.
- Turn meat over and sear on the other sides for an additional 3 minutes.
- The meat will easily pull away from the pan when it is properly seared.
- Remove the meat to a slow cooker before deglazing the pan.
- Preheat a wide heavy bottom skillet with high sides on high heat and add 1-2 Tablespoons oil to the bottom of the pan.
- Deglaze The Pot:
- After the meat is removed from the skillet, carefully drain out excess oil.
- Add the stock to the pan, stirring and scraping the bottom of the pan of the stuck on brown bits to deglaze. Those bits are called fond and are full of flavor and will help enhance the sauce.
- Pour the deglaze liquid over the meat in the slow cooker.
- Sprinkle the au jus and ranch packets over the beef and add the pepperoncinis and the juice from the jar of the pepperoncinis, and and the butter.
- Close the lid and cook on low for 8-12 hours or high for 4-6 hours.
- After the meat is removed from the skillet, carefully drain out excess oil.
- Make the Gravy
- Remove the cooked meat and place on a serving platter.
- Turn the heat to high and when the liquid is starting to simmer, sprinkle the flour over the drippings in the pan.
- Whisk well until the gravy starts to thicken. Continue to boil for one minute to cook out the starch flavor.
- Then turn off the pot and add the roast back in or serve the gravy on the side.
- Serve with baked potatoes, mashed potatoes or cooked noodles.
- Remove the cooked meat and place on a serving platter.
Printable Recipe Card
Slow Cooker Mississippi Pot Roast
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Ingredients
- 1 3-4 pounds Chuck Roast
- 2 T vegetable oil or olive oil
- ¼ cup Beef stock stock water can be used in place of chicken stock
- 1 packet Ranch Dressing Packet
- 1 packet Au Jus
- 8 each Pepperoncini
- ¼ cup Pepperoncini liquid
- 1 stick Butter
Instructions
Sear the meat:
- Preheat a wide heavy bottom skillet with high sides on high heat and add 1-2 Tablespoons oil to the bottom of the pan.2 T vegetable oil, 1 3-4 pounds Chuck Roast
- Sear the meat in the bottom of the pan for 3 minutes.
- Turn meat over and sear on the other sides for an additional 3 minutes.
- The meat will easily pull away from the pan when it is properly seared.
- Remove the meat to a slow cooker before deglazing the pan.
Deglaze The Pot:
- After the meat is removed from the skillet, carefully drain out excess oil.
- Add the stock to the pan, stirring and scraping the bottom of the pan of the stuck-on brown bits to deglaze. Those bits are called fond and are full of flavor and will help enhance the sauce.¼ cup Beef stock
- Pour the deglazing liquid over the meat in the slow cooker.
- Sprinkle the au jus and ranch packets over the beef and add the pepperoncini and the juice from the jar of the pepperoncini, and the butter.1 packet Ranch Dressing Packet, 1 packet Au Jus, 8 each Pepperoncini, ¼ cup Pepperoncini liquid, 1 stick Butter
- Close the lid and cook on low for 8-12 hours or high for 4-6 hours.
Make the Gravy
- Remove the cooked meat and place on a serving platter.
- Turn the heat to high and when the liquid is starting to simmer, sprinkle the flour over the drippings in the pan.
- Whisk well until the gravy starts to thicken. Continue to boil for one minute to cook out the starchy flavor.
- Then turn off the pot and add the roast back in or serve the gravy on the side.
- Serve with baked potatoes, mashed potatoes or cooked noodles.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Sarah Mock
She Does It All
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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