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Crockpot Mississippi Pot Roast

Crockpot Mississippi pot roast simmers for hours until the chuck roast shreds easily and soaks up a tangy ranch-and-au-jus gravy. Ranch seasoning, au jus mix, butter pats, and pepperoncini brine create a rich, savory, peppery finish.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chuck roast and seasoning
  • 3 lb chuck roast
  • 1 packet (1 oz) dry ranch seasoning mix
  • 1 packet (1 oz) au jus gravy mix
  • 0.5 cup unsalted butter sliced into pats
  • 9 whole pepperoncini peppers use 8-10 total
  • 0.25 cup pepperoncini brine from the jar
  • 1 tbsp black pepper
  • 2 tbsp all-purpose flour optional, for thickening

Equipment

  • 1 Dutch oven

Method
 

Sear the roast (optional but recommended)
  1. Heat a splash of oil in a skillet over medium-high heat. Sear the chuck roast for 2-3 minutes per side until browned, then transfer it to the slow cooker.
Season the meat
  1. Sprinkle the ranch seasoning packet and au jus mix evenly over the top of the roast, pressing gently so the seasoning sticks. Finish with the black pepper over the surface.
Add butter, pepperoncini, and brine
  1. Place the pats of butter on top of the roast. Scatter the whole pepperoncini peppers around and over it, then pour the pepperoncini brine into the bottom of the crock.
Slow cook
  1. Cover and cook on low for 8 hours or on high for 4-5 hours until the roast shreds easily with a fork and reaches an internal temperature of at least 200°F. Keep the lid on to maintain steady heat.
Shred and rest in gravy
  1. Remove the roast, shred it with two forks, then return it to the crockpot and stir it into the gravy so it soaks up the juices. Let it sit in the sauce for a few minutes before serving.
Thicken if desired
  1. If you want a thicker gravy, whisk the all-purpose flour with a few tablespoons of the hot liquid in a separate bowl. Stir it back into the crockpot and cook on high for 10 more minutes.

Notes

For best flavor, sear the roast (it adds browning that shows up in the gravy). Store leftovers in the refrigerator up to 4 days in an airtight container; reheat gently on the stovetop or microwave. Freezing works well up to 3 months—thaw overnight in the fridge and reheat. For a gluten-free option, swap the flour thickener for a gluten-free all-purpose flour blend (or cornstarch) if thickening is desired.