Name: Crockpot Mississippi Pot Roast
Prep time: 15 min
Cook time: 495 min
Total time: 510 min
Ingredients: 4 lb chuck roast; 1 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; 1 packet (1 oz ranch seasoning mix); 1 packet (1 oz au jus gravy mix); 1/2 cup unsalted butter; 8 –10 pepperoncini peppers; 1/4 cup pepperoncini juice; 3/4 cup low-sodium beef broth; 1 medium onion (sliced); 3 cloves garlic (minced); Optional: Fresh parsley (chopped); Suggested Pairings: Mashed potatoes (red wine)

Introduction

Table of Contents

Crockpot Mississippi Pot Roast is a beloved main dish, perfect for family dinners, gatherings, or meal prep. This melt-in-your-mouth beef, slow-cooked with tangy pepperoncini, savory ranch, and rich au jus flavors, delivers a bold, comforting taste in every bite. Presented on a white ceramic platter, garnished with fresh parsley, this Crockpot Mississippi Pot Roast offers a vibrant, appetizing aesthetic that elevates any table. This recipe offers a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a low-effort, crowd-pleasing dish with Southern-inspired charm.

Ingredients

For the Crockpot Mississippi Pot Roast:

3–4 lb chuck roast
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 packet (1 oz) ranch seasoning mix
1 packet (1 oz) au jus gravy mix
1/2 cup unsalted butter (1 stick)
8–10 pepperoncini peppers
1/4 cup pepperoncini juice (from the jar)
3/4 cup low-sodium beef broth
1 medium onion, sliced
3 cloves garlic, minced

For Serving:

Optional: Fresh parsley, chopped
Suggested Accompaniments: Mashed potatoes, green beans
Suggested Pairings: Red wine, iced tea
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: Crockpot (slow cooker), large skillet, small mixing bowl, knife, cutting board, measuring cups/spoons, tongs

Step-by-Step Process

Prepare Roast: Pat the chuck roast dry with paper towels. Season evenly with kosher salt and black pepper. For a deeper flavor, heat olive oil in a large skillet over medium-high heat and sear the roast for 2–3 minutes per side until golden brown; skip searing for a quicker prep.
Prepare Sauce: In a small mixing bowl, whisk together ranch seasoning mix, au jus gravy mix, pepperoncini juice, and low-sodium beef broth until smooth. Taste the sauce and adjust with 1–2 tbsp additional pepperoncini juice for extra tang or a pinch of salt for balance, ensuring a well-rounded flavor.
Assemble in Crockpot: Layer sliced onion and minced garlic at the bottom of the crockpot. Place the roast (seared or unseared) on top. Pour the sauce mixture over the roast, then add the butter and pepperoncini peppers on top.
Cook: Cover and cook on low for 8–10 hours or high for 5–6 hours, until the beef is fork-tender and shreds effortlessly (internal temperature of 200°F+ for optimal shredding).
Shred and Combine: Transfer the roast to a cutting board and shred using two forks. Return shredded beef to the crockpot, stir into the sauce, and let rest for 10–15 minutes to absorb the flavors.
Serve: Arrange shredded beef and some sauce on a white ceramic platter, including a few pepperoncini for visual appeal. Garnish with chopped fresh parsley. Serve hot with mashed potatoes, green beans, red wine, or iced tea.

Tips for Better Crockpot Mississippi Pot Roast

Searing enhances flavor with a caramelized crust, but can be omitted for simplicity without sacrificing tenderness.
Taste the sauce before cooking to fine-tune tangy, savory, and salty flavors; add pepperoncini juice or salt sparingly.
Select a well-marbled chuck roast for superior tenderness; leaner cuts like round roast may be tougher.
Use low-sodium beef broth to manage salt levels; check seasoning after cooking and adjust if needed.
Present on a white ceramic platter to showcase the juicy beef and bright parsley garnish.
Make ahead: Season the roast and mix the sauce up to 1 day in advance; store separately in the fridge.
For a thicker sauce, post-cooking, transfer 1 cup of liquid to a saucepan, whisk in 1 tbsp cornstarch mixed with 2 tbsp water, and simmer until thickened.
Enhance aesthetic: Serve on a white ceramic platter with parsley for a fresh, inviting presentation.

Variations and Customization

Gluten-Free Crockpot Mississippi Pot Roast: Use certified gluten-free ranch and au jus mixes or homemade versions (blend 1 tbsp dried parsley, 1 tsp dried dill, 1 tsp garlic powder for ranch; use gluten-free Worcestershire for au jus).
Low-Sodium Crockpot Mississippi Pot Roast: Opt for low-sodium beef broth and homemade or low-sodium ranch/au jus mixes; reduce salt to 1/2 tsp.
Spicy Crockpot Mississippi Pot Roast: Add 1–2 extra pepperoncini and 1/2 tsp red pepper flakes to the sauce.
Vegetable-Rich Crockpot Mississippi Pot Roast: Include 1 cup baby carrots or diced potatoes with the onions.
Creamy Crockpot Mississippi Pot Roast: Stir in 1/3 cup sour cream or cream cheese after shredding for a richer sauce.
Keto Crockpot Mississippi Pot Roast: Use keto-friendly ranch and au jus mixes; pair with low-carb sides like cauliflower mash.
Tangy Mustard Crockpot Mississippi Pot Roast: Add 2 tbsp Dijon mustard to the sauce for a zesty kick.
Pulled Beef Tacos: Serve shredded roast in corn tortillas with sauce, pepperoncini, and cilantro.

Storage and Serving Tips

Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a 350°F oven for 10–15 minutes or microwave with a splash of broth to maintain moisture.
Freeze shredded beef and sauce in a freezer-safe container for up to 3 months; thaw in the fridge overnight before reheating.
Serve hot for optimal tenderness and flavor.
Use as a main dish with comforting sides or repurpose leftovers in sandwiches, tacos, or over rice.
Pair with red wine or iced tea to complement the tangy, savory profile.
Present on a white ceramic platter with parsley for an appetizing, hearty charm.

Nutritional Information

Based on 8 servings:

Calories: 460 kcal
Total Fat: 33g
Saturated Fat: 16g
Trans Fat: 0g
Cholesterol: 145mg
Sodium: 920mg
Total Carbohydrates: 7g
Dietary Fiber: 1g
Sugars: 2g
Protein: 36g
Vitamin A: 10% Daily Value
Vitamin C: 12% Daily Value
Calcium: 5% Daily Value
Iron: 22% Daily Value

Note: Values vary by ingredient brands and substitutions (low-sodium options reduce sodium to ~650mg). High in protein and fat; enjoy with vegetables for balance.

Conclusion

This Crockpot Mississippi Pot Roast recipe delivers a tender, flavorful main dish, perfect for any occasion, transforming simple ingredients into a Southern classic. Its effortless preparation and vibrant presentation make it a crowd favorite. The juicy beef and zesty sauce delight with every bite. It’s sure to be a cherished recipe, loved for its comforting appeal.