Crock Pot Mississippi Pot Roast: A Rich and Tender Slow-Cooked Favorite

Crock Pot Mississippi Pot Roast is a simple, yet incredibly flavorful dish that has quickly become a favorite comfort meal. This pot roast, cooked low and slow, transforms a chuck roast into a tender, melt-in-your-mouth dish infused with the rich flavors of Au Jus, ranch dressing, and the mild heat of pepperoncini peppers. The butter adds richness, while the slow cooker ensures that every bite is perfectly tender.

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This recipe is ideal for busy days when you need a hearty, hands-off meal. It's perfect served with mashed potatoes, over rice, or alongside your favorite vegetables.

Nutritional Information (Per Serving, Based on 6 Servings):

Calories: 520 kcal
Fat: 38g
Carbohydrates: 3g
Protein: 40g
Sodium: 760mg

Serving Suggestions

Mississippi Pot Roast is traditionally served with mashed potatoes, as the rich gravy from the slow-cooked roast pairs perfectly with creamy potatoes. You can also serve it over rice, or with roasted vegetables like carrots and green beans. The pepperoncini peppers provide a slightly tangy and mildly spicy note, balancing the richness of the roast.

For a creative twist, try using the shredded roast in sandwiches or wraps, or serve it over polenta for a Southern-inspired meal.

Storage Tips

This pot roast can be stored in the refrigerator for up to 4 days. Simply reheat in a skillet or in the microwave, adding a bit of the leftover gravy to keep the meat moist. Mississippi Pot Roast also freezes well for up to 2 months. To thaw, leave it in the refrigerator overnight and reheat on the stove.

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Crock Pot Mississippi Pot Roast Recipe

Ingredients:

• 1 (3-5 pounds) chuck roast
• 1 package Au Jus Gravy mix
• 1 package dry ranch dressing mix
• 5-6 whole pepperoncini peppers
• 1/2 cup (1 stick) unsalted butter
• 2 tablespoons fresh parsley, chopped (optional)

Instructions:

1. Prepare the roast: Place the chuck roast in the bottom of the crock pot.
2. Add seasoning and butter: Sprinkle the entire package of Au Jus gravy mix and ranch dressing mix evenly over the roast. Place the stick of unsalted butter on top of the roast, and scatter the pepperoncini peppers around it.
3. Cook on low: Cover the crock pot and cook on low for 8 hours, or on high for 4-5 hours, until the roast is tender and falls apart easily with a fork.
4. Shred the roast: Once the roast is cooked, use two forks to shred the meat directly in the crock pot, mixing it with the juices. Stir in the fresh parsley if using.
5. Serve: Serve the pot roast with its gravy over mashed potatoes, rice, or your favorite side dishes.

Extra Tips:

• For a spicier dish, add more pepperoncini peppers or a splash of the pepperoncini juice from the jar to the crock pot.
• If you prefer a thicker gravy, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) during the last 30 minutes of cooking.