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This easy slow cooker Mississippi pot roast recipe requires only 5 ingredients and no prep work. Just throw everything in the slow cooker and let it cook.
best slow cooker pot roast
Once upon a time, I was trying to figure out how to make the best pot roast in the crockpot. I was trying to figure out how to make a juicy roast by searing, marinating, and injecting it, but nothing really clicked for me. So I did what any normal person would do after a long period of failure – I gave up.
Well, maybe not everyone would give up, but I decided that beef roast might not be to my taste. I had the pork and it came out very well. I made carnitas, tender shredded kalua pork, and finally juicy shredded beef. But it still didn’t taste like a classic pot roast. And the gravy wasn’t the brown gravy I wanted.
Then I tried this easy slow cooker pot roast and it’s been a hit ever since! The beef is tender and juicy. Produces great drippings that make the best gravy.
Why you’ll love this recipe
Simple: Uses only 5 ingredients.
Easy: No browning required. The slow cooker does all the work.
Flavor: The butter and pepperoncini give it the perfect tangy richness, and the ranch and au jus mix add all the depth of flavor it needs.
Texture: The beef is so tender and juicy that you can put a fork in it!
Versatility: It’s rich enough for a holiday meal, but it’s also so simple that you can eat it on any random Wednesday.
slow cooker pot roast ingredients
As I mentioned earlier, this crockpot chuck roast dish only requires 5 ingredients. Here’s what you need to create it:
Beef Chuck Roast: Rich marbling = look for tender, flavorful beef Dry Ranch Dressing Mix: Adds depth of flavor Au Jus Seasoning Packet: Enhances beef flavor Butter: Adds richness and smoothness Peperoncini Peppers: A tangy contrast to balance out the salt
How to make slow cooker pot roast
It’s truly amazing how easy this slow cooker pot roast is to make. Here’s how to make it:
Mix together: Place the chuck roast in the slow cooker, sprinkle the two seasoning packets on top of the roast, and add the butter butter sticks on top. Spread the pepperoncini around the roast. Cook: Cover the slow cooker and cook the roast on low for 8 hours. Shredding: To shred the beef, use two forks to separate the roast and continue to cook in the juices until ready to serve.
Tips for the Best Crockpot Mississippi Roast
Many people are told to brown the meat on both sides to lock in the juices. That’s completely wrong. Browning the meat is to give it color and a caramel-like flavor, but I don’t think it’s necessary to brown the roast, as it really disappears in the slow cooker unless you’re stewing it.
The real secret to roasting is to cook it low and slow. Use 225 to 250 degrees Fahrenheit in the oven or a low setting in a slow cooker. Even if it’s a chuck or pork butt, I never cook it other than at low heat for 8 hours. I promise you, it will fall apart.
How to enjoy Mississippi Pot Roast
I love serving this tender shredded beef over mashed potatoes, but it’s also delicious over egg noodles or rice.
For side dishes, I love serving them with roasted vegetables or carrots, a side salad, and of course, fluffy homemade potato rolls.
If I have any leftovers, I love reusing this meat for sliders, tacos, sandwiches, and more.
Mississippi Pot Roast Frequently Asked Questions
Wondering which cuts of beef are best for a slow cooker roast or pot roast? We prefer a simple shoulder roast, but don’t forget to look for one with good marbling. But not so much that you end up with a big fat. Because before you know it, you’re paying for all of that weight and you end up with less meat than you expected.
One of the biggest questions we often get asked about this Mississippi Pot Roast is why we don’t add water to the roast. Maybe I’m wrong, but I feel like a lot of older crockpot recipes wanted you to add water to the roast recipe, which is completely unnecessary. If you’re cooking a roast and want moist, fall-apart meat, adding water will just boil the meat, and no one wants boiled meat.
Technically, this easy slow cooker pot roast can be cooked on high for 4 hours if you’re short on time, but it won’t be as tender as it would be if you cooked it on low for 8 hours.
The Instant Pot also works great. Add all ingredients to the Instant Pot, add 1 cup of beef broth, and cook on manual high pressure for 45 minutes. Let’s just let it go naturally.
If you want to cook this in the oven, first brown it in a frying pan on the stove. Sprinkle a little salt and pepper on both sides and brown with olive oil. Then place it in a roasting pan. Add 1 cup of beef broth and sprinkle the ranch and au jus mix over top with the butter. Place a lid or foil over the roasting pan and place in the preheated oven (300°F) for 2 1/2 hours. If you can’t shred it easily, boil it for another 30 minutes.
Yes, this slow cooker pot roast freezes very well. Once completely cooled, cut into strips and pack into freezer bags. Spoon some of the juice into the bag as well. If desired, the juice can be frozen in a freezer bag and used to make gravy in the future.
Storage and reheating
Store leftovers in an airtight container in the refrigerator. Stored for up to 4 days.
I like to add a little broth to leftover pot roast and reheat it on the stove. You can also divide it into small portions and heat them in the microwave.
This Slow Cooker Mississippi Pot Roast is the kind of meal that will get everyone at the table. No fuss, no fancy preparation, just pure comfort in every bite. Whether it’s Sunday dinner or a busy weeknight, this is one of those recipes that reminds us that the simplest things are often the tastiest.
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See how this Mississippi Pot Roast is made…
(Tag Translation) Beef
