Crock Pot Mississippi Pot Roast
Probably the most popular pot roast recipe around is the Mississippi Pot Roast. It is the quintessential “Dump and Start” Crock Pot recipe. With so much amazing flavor, it's a family favorite.
Servings: 4 - 8
Ingredients
- 3-6 lb Chuck Roast
- 9 Pepperoncinis* (jarred. Not the hot ones unless you like spice)
- ½-1 cup Pepperoncini Juice (from the jar)
- 1 (1 oz) Packet of Dry Ranch Dressing Mix (2 Tablespoons)
- 1 (1 oz) Packet of Au Jus (or brown gravy mix)
- ½-1 Stick of Unsalted Butter (I use ½)
Instructions
- Place the chuck roast in the crock pot.
- Pour the pepperoncini juice from the jar over the roast.
- Scatter the pepperoncinis over the roast.
- Sprinkle the Ranch powder over the roast.
- Sprinkle the Au Jus powder over the roast.
- Place the stick of butter on top of the roast.
- Place the lid on the crock pot and set to Low for 8-10 hours, or High for 4-6 hours Cook time will depend on how big the roast is. I often cut larger roasts in half for more even cooking.
- When the roast is done it will be so tender it will want to fall apart. At that point you can turn off the crock pot.
- I like to use a turkey baster to remove the drippings, and add them to a fat separator, then shred the meat in the crock using two forks.
- Then pour back in as much of the defatted drippings as you like. That juice has a lot of flavor, so don't be shy with it. You could also make a gravy with it.
- Serve over mashed potatoes, rice, or even noodles/zoodles.
Notes
*You can also use banana peppers.
A Note About the Saltiness
This pot roast has delicious flavor, but can run on the salty side. Here are a few tips to lessen that if you are concerned:
• Use unsalted butter.
• Try to find low-sodium ranch seasoning, or make your own so you control the salt (here's my Ranch Seasoning recipe).
• Use a little less pepperoncini juice and add a little bit of water to dilute it.
• Skip the au jus or brown gravy and just use low sodium beef broth (the flavor will not be as rich, but still good).
• Cook a few cut potatoes with the roast to absorb some of the salt. They will taste great, too!
Adapted from original recipe by Robin Chapman
Nutrition
Calories: 584kcal
