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Mississippi Pot Roast Crockpot

A cozy, fall-apart tender Mississippi Pot Roast Crockpot made with just five ingredients and no browning required. The ranch, au jus, butter, and pepperoncini melt into the roast for rich flavor and effortless comfort.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 9 hours 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method

Ingredients
  

  • 5 lb beef chuck roast
  • 1 pack ranch seasoning
  • 1 pack au jus gravy mix
  • 4 tbsp unsalted butter
  • 8-10 whole pepperoncini peppers
  • 1-4 tbsp pepperoncini juice
  • Fresh parsley

Equipment

  • slow cooker
  • Cutting board
  • Forks
  • Storage container

Method
 

  1. Place the 4–5 lb chuck roast into a 6-quart slow cooker.
  2. Sprinkle ranch seasoning and au jus mix evenly over the roast.
  3. Place butter on top of the roast in small pieces; do not stir.
  4. Add 8–10 pepperoncini around the roast; add optional juice for tang.
  5. Cook on HIGH for 5–6 hours or LOW for 8–9 hours, without lifting the lid.
  6. Check doneness when the roast shreds easily with a fork.
  7. Shred the beef in the slow cooker and skim excess fat if needed.
  8. Stir to coat with gravy, garnish with parsley, and serve warm.