Crockpot Mississippi Pot Roast is a flavorful, tender and delicious comfort meal! It’s made with a chuck roast and slow-cooked with tasty seasonings and the kick of pepperoncini peppers. Delicious!

I don’t know about you, but I LOVE a good pot roast recipe! This Crockpot Mississippi Pot Roast checks off all of the boxes for me. It’s easy, flavorful, tender and SO delicious!

I have to admit, I’m not usually one who likes very spicy foods. This recipe does have pepperoncini peppers, but it gives it just the right amount of kick and flavor without being overpowering.

I love to serve this roast on top of some good mashed potatoes with a nice salad on the side.

Here is what you will need:

Special Equipment Needed

• 4 or 5 quart slow cooker

Ingredients

• non-stick cooking spray
• 3-4 lb chuck roast
• 2 tbsp vegetable oil
• black pepper, to taste
• 1 packet (1 oz/28g) of dry ranch seasoning/dressing mix
• 1 packet (1 oz/28g) of dry au jus mix
• 3 tbsp dried, minced onion (You can find this in the dried spices section.)
• 1/2 cup (115g) juice from the jar of pepperoncini peppers
• 1/2 cup butter (1 stick), cut into 8 pieces
• 6-8 pepperoncini peppers

Instructions

• Spray the inside of your slow cooker with non-stick cooking spray and set aside.
• Add two tablespoons of vegetable oil to a large skillet or saucepan and heat the oil on medium-high. (The skillet or pan should be at least 10 inches in diameter to fit the roast.)
• Season both sides of roast with black pepper.
• Add the roast to the pan once the oil is nice and hot.
• Sear the roast on one side for about 2 minutes until you see that it is golden brown. Then, using a pair of tongs or meat/carving fork, turn the roast and sear it for another 2-3 minutes or until golden brown.
• Transfer your roast to the slow cooker.
• Sprinkle the ranch seasoning, au jus mix and minced onion evenly over the top of the roast.
• Add the butter and pepperoncini peppers onto the top and sides of the roast.
• Pour the pepperoncini juice over the top of the roast.
• Cover and cook on low for about 8 hours or on high for 4-5 hours until fork-tender.
• Cut into 6 servings.

Crockpot Mississippi Pot Roast

Michele Wendt

Crockpot Mississippi Pot Roast is a flavorful, tender and delicious comfort meal! It's made with a chuck roast and slow-cooked with tasty seasonings and the kick of pepperoncini peppers. Delicious!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 613 kcal

Equipment

• 4 or 5 quart slow cooker

Ingredients

  

• non-stick cooking spray
• 3-4 lb chuck roast
• 2 tbsp vegetable oil
• black pepper to taste
• 1 packet 1 oz/28g of dry ranch seasoning/dressing mix
• 1 packet 1 oz/28g of dry au jus mix
• 3 tbsp dried, minced onion You can find this in the dried spices section.
• 1/2 cup (115g) juice from the jar of pepperoncini peppers
• 1/2 cup butter (1 stick), cut into 8 pieces
• 6-8 pepperoncini peppers

Instructions

 

• Spray the inside of your slow cooker with non-stick cooking spray and set aside.
• Add two tablespoons of vegetable oil to a large skillet or saucepan and heat the oil on medium-high. (The skillet or pan should be at least 10 inches in diameter to fit the roast.)
• Season both sides of roast with black pepper.
• Add the roast to the pan once the oil is nice and hot.
• Sear the roast on one side for about 2 minutes until you see that it is golden brown. Then, using a pair of tongs or meat/carving fork, turn the roast and sear it for another 2-3 minutes or until golden brown.
• Transfer your roast to the slow cooker.
• Sprinkle the ranch seasoning, au jus mix and minced onion evenly over the top of the roast.
• Add the butter and pepperoncini peppers onto the top and sides of the roast.
• Pour the pepperoncini juice over the top of the roast.
• Cover and cook on low for about 8 hours or on high for about 4-5 hours until fork-tender.
• Cut into 6 servings.

Notes

Store roast covered in the refrigerator for up to 5 days.

Freeze roast in an airtight freezer bag or container for 2-3 months.

Keyword Beef Recipes, Chuck Roast, Comfort Food, Crockpot, Mississippi Pot Roast, Pepperoncini Peppers, Pot Roast, Roast, Slow Cooker

This recipe is pure comfort food and not short on flavor. This is definitely one you will want to make over and over. I hope you love it as much as we do!

For another comfort food favorite, try my So Easy Tomato Beef Kluski. SO good.

Sweet regards,

Michele

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