I’ll be honest – I don’t know why this slow cooker pot roast is sometimes called a Mississippi pot roast, but I can tell you that it’s delicious. Slow cooker meals are a favorite at our house any time of year. Being able to throw something in the slow cooker before I leave for work and coming home to dinner being ready (or almost ready) is such a blessing at the end of a busy day. You’ll only need a couple of things to make this delicious slow cooker pot roast so make sure to keep the ingredients on hand but it’s going to become a family favorite.
Need more dinner ideas? Check out my other recipes.
What do you need to make this Mississippi style slow cooker pot roast?
Obviously you’ll need a roast (use what works for you – what’s available at the store and in your budget; a 3 – 4 pound chuck roast is what this recipe is calculated on). Grab a couple of seasoning packets while you’re at the store too. One packet of ranch (1 ounce packet) and one packet of au ju gravy (1 ounce packet). You’ll also need a stick of butter and a jar of pepperoncini peppers.
Just needing these few things to make this delicious slow cooker pot roast is one reason why it’s a favorite at my house (that and it’s so darn tasty!).
How do I make this slow cooker pot roast?
Let me tell you for the sake of learning that browning your meat before you put it into the slow cooker will give it a bit of extra flavor. Now let me be real with you. I don’t often do this. When I’m making something in my slow cooker, I’m usually grabbing something out of the freezer, dumping it in, turning it on, and letting it do it’s thing. I’m sure the browning makes it have a bit more flavor, but you’re not missing a major part if you decide to skip that step. If you want to do this, brown each side of your roast in a large skillet for about 30 seconds per side.
Whatever your decision to brown or not to brown, the roast needs to go into the slow cooker. Sprinkle the ranch and au ju packets over the pot roast in the slow cooker.
After the seasoning is on the roast, it’s time to add the butter and peppers. You can add just the peppers or a bit of the juice as well. I’ll caution you that adding too much of the juice can make your roast taste salty so add it with caution. Usually about 1/3 to 1/2 of the jar is enough depending on the size of your roast.
Cover your slow cooker and let your Mississippi style pot roast cook on high for about 4 hours. When it’s done, shred the roast with a fork. You can enjoy the pepperoncini peppers along with your roast or discard them.
There are several different ways you can serve this roast. We like to eat it just on a plate with a side like mashed potatoes, rice, or buttered noodles. You could also make a sandwich out of this slow cooker pot roast. There will be plenty of juice in the slow cooker that you can dip your sandwich in.
When you’re putting away the leftovers (if there are any), make sure to include that juice from the slow cooker. You don’t want to go to reheat those yummy leftovers only to find out it’s all dried out.
- 3-4 pound chuck roast
- 1oz packet au ju gravy
- 1oz packet ranch
- 1/2 stick of butter
- Peperoncìnì peppers
- Heat up a large skillet on high.
- Brown the roast. About 30 seconds each side.
- Place roast in crockpot.
- Sprinkle au ju & ranch on top of the roast.
- Place several peperoncini peppers on top of the roast.
- Cover and cook on high for 4 hours.
- Remove from crockpot & shred with a fork.
- Serve & enjoy.
Amount Per Serving: Calories: 812Total Fat: 56gSaturated Fat: 24gTrans Fat: 3gUnsaturated Fat: 28gCholesterol: 273mgSodium: 495mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 75g