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Mississippi Pot Roast – The Coziest Comfort Food You’ll Ever Make

This mississippi pot roast is the kind of meal you dream about on a long day—the kind that fills the house with the smell of slow-cooked magic. We’re talking about a crock pot pot roast recipe that pretty much makes itself while you kick back (or scramble to finish laundry). I first made this on a Sunday, and let me tell you—my family didn’t just eat it, they inhaled it. If you’ve been looking through crockpot recipes for pot roast and feel overwhelmed, this one’s for you. No searing, no stress, just beef, seasoning packets, and a few pantry staples that work wonders together. Whether you’re using your crock pot, testing out a pot roast in the oven recipe, or braving your instant pot for the first time, this one’s got flexibility written all over it. With simple prep and big flavor, this easy pot roast crock pot recipe feels like a warm hug. It’s one of those roast recipes that turns ordinary ingredients into something memorable. Let’s be honest, we all need more meals like that in our back pocket.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Main Course
Cuisine: American
Keywords: crock pot pot roast recipes, crockpot recipes pot roast, easy pot roast crock pot recipes, instant pot pot roast recipe easy, mississippi pot roast, pot roast in the oven recipe, roast recipes
Servings: 6 servings
Author: Kathy

Ingredients

  • 1 (3-4 pound) chuck roast
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix
  • 1/2 cup (1 stick) unsalted butter
  • 5-6 pepperoncini peppers
  • No added water or broth needed

Instructions

  1. Place the chuck roast right in the bottom of your slow cooker.
  2. Sprinkle the ranch dressing mix and au jus mix evenly over the top of the meat.
  3. Slice the butter into smaller pieces and place them across the roast.
  4. Add the pepperoncini peppers on and around the roast—don’t skip them, they’re the secret star.
  5. Cover and cook on low for 8 hours. Don’t peek!
  6. Shred the meat gently with two forks—it should fall apart without effort.
  7. Serve with mashed potatoes, over rice, or in hoagie rolls with melted provolone.