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Tender Crockpot Mississippi Pot Roast Recipe Easy 5-Ingredient Dinner

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A simple and flavorful slow cooker Mississippi pot roast made with just five ingredients, featuring tender chuck roast and tangy pepperoncini peppers. Perfect for cozy dinners and busy nights.

Ingredients

Scale
  • 3 to 4 pounds chuck roast
  • 1 packet (about 1 ounce) ranch seasoning mix
  • 1 packet (about 1 ounce) au jus gravy mix
  • 1/2 cup (1 stick, 115 grams) unsalted butter, sliced
  • 7 to 10 pepperoncini peppers plus 1/4 cup (60 ml) pepperoncini juice

Instructions

  1. Trim any excess fat from the chuck roast, leaving some fat to keep it moist (about 5 minutes).
  2. Place the roast in the slow cooker.
  3. Sprinkle the ranch seasoning and au jus gravy mix evenly over the top of the roast.
  4. Lay the sliced butter on top of the roast.
  5. Scatter the pepperoncini peppers over and around the roast.
  6. Pour about 1/4 cup (60 ml) of the pepperoncini juice over everything.
  7. Cover and cook on low for 7 to 8 hours until the roast shreds easily with a fork.
  8. If the roast resists shredding, cook for an additional 30 minutes and test again.
  9. Remove the roast and shred it using two forks.
  10. Mix the shredded meat back into the juices in the crockpot for extra flavor.
  11. Optional: If the sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the crockpot. Cook uncovered on high for 15 minutes until thickened.

Notes

Do not skip the pepperoncini juice as it adds essential tangy flavor. Cook on low and avoid lifting the lid to maintain heat. Use fresh seasoning packets for best flavor. Butter placement on top helps it melt evenly. If sauce is thin, thicken with cornstarch slurry. For dairy-free, substitute butter with coconut oil or vegan butter. Can be cooked in a Dutch oven at 275°F for 3-4 hours as an alternative.

Nutrition

Keywords: Mississippi pot roast, crockpot recipe, slow cooker pot roast, pepperoncini pot roast, easy dinner, 5-ingredient recipe, comfort food

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