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Mississippi pot roast in a white bowl by a blue gingham dish towel

Crockpot Mississippi Pot Roast

 A buttery, tangy, and tender beef roast made with ranch seasoning, au jus, pepperoncinis, and Italian herbs—all slow-cooked to perfection.
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Prep Time 5 minutes
Cook Time 6 hours
Servings: 6 Servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 3-4 lb Chuck roast
  • 1 packet Ranch seasoning mix
  • 1 packet Au jus gravy mix
  • 1 tsp Italian seasoning
  • ½ cup Unsalted butter 1 stick
  • 16 oz Jar of sliced pepperoncinis juice included
  • ½ cup Beef broth

Equipment

  • Crockpot or slow cooker
  • Measuring cup
  • Tongs or forks for shredding the meat

Method
 

  1. Place the Roast:
    Put the chuck roast in the bottom of your crockpot.
  2. Add Seasonings:
    Sprinkle the ranch mix, au jus mix, and Italian seasoning evenly over the roast.
  3. Top with Butter & Pepperoncinis:
    Place the stick of butter on top and scatter the pepperoncinis around it.
  4. Pour in Beef Broth:
    Carefully pour the broth around the sides of the roast so you don't wash away the seasonings.
  5. Cook Low and Slow:
    Cover and cook on low for 8 hours or high for 4–5 hours, until the roast is fall-apart tender.
  6. Shred and Serve:
    Remove the roast, shred it with two forks, then return the beef to the juices in the crockpot. Let it soak up all that flavorful goodness before serving.