Crock pot Mississippi pot roast has been around for a while, right? Well, why haven’t we tried this amazing recipe before now? Why haven’t any of you told me how absolutely delicious this pot roast tastes? This recipe will become a regular in our house from now on.

I’ve seen this recipe over and over again and just never gave it a try. We finally decided to try it and wow, we were really surprised. 

Five simple ingredients bring the perfect flavor combination to this juicy, tender roast. You’re going to love this simple pot roast!

Crock Pot Mississippi Pot Roast

This is one of those quintessential dump and cook recipes. Ok, really you sear the chuck roast first, but it’s not absolutely necessary.

So, heat a skillet with 2 tablespoons of olive oil. Season the chuck roast with salt and pepper on both sides. Brown the meat for 2-3 minutes on each side.

Transfer the roast to the crock, sprinkle the ranch dressing mix and beef onion soup mix over the roast evenly.

Place the stick of butter on top of the dry mixes, then place the pepperoncini peppers on and around the roast.

I’ve also been known to pour a little of the pepperoncini juice in for some extra spiciness.

Cover and cook on low for 8 hours. Once cooked use two forks to shred the meat.

Serve with your favorite pot roast sides like mashed potatoes. Or add potatoes and carrots with the roast before cooking. Enjoy one of the best slow cooker recipes for fork-tender pot roast!

Crock Pot Mississippi Pot Roast Recipe

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Crock Pot Mississippi Pot Roast

Crock Pot Mississippi Pot Roast – Five simple ingredients bring the perfect flavor combination to this juicy, tender pot roast. You’re going to love this recipe!

Prep Time10 mins

Cook Time8 hrs

Total Time8 hrs 10 mins

Course: Main Course

Cuisine: American

Keyword: Mississippi, Pot roast

Servings: 6

Calories: 621kcal

Author: DSTR

Ingredients

• 3 pound chuck roast (3 – 4lb roast)
• 2 tbsp olive oil
• salt & pepper (to season the meat)
• 1 packet ranch dressing mix
• 1 packet beef onion soup mix
• 1/2 cup unsalted butter (1 stick)
• 8-10 pepperoncini peppers

Instructions

• Heat a large skillet on high. Add oil to hot skillet. Season the chuck roast with salt and pepper. (go easy on the salt because the ranch and soup mix are usually loaded with salt) Once the skillet is hot, add the roast.
• Allow the roast to cook for about 2-3 minutes until it is golden brown on both sides. Transfer meat to slow cooker.
• Sprinkle the dry ranch dressing and beef onion soup mix over pot roast. Top with a stick of butter then place the peppers on and around roast.
• Cover and cook on low for 8 hours.
• Shred the roast, discard large fat pieces and serve immediately.

Nutrition

Calories: 621kcal | Carbohydrates: 8g | Protein: 44g | Fat: 46g | Saturated Fat: 22g | Cholesterol: 197mg | Sodium: 1073mg | Potassium: 835mg | Fiber: 1g | Sugar: 1g | Vitamin A: 548IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 5mg

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