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Crock Pot Mississippi Pot Roast is slow cooker goodness! Chuck roast combined with ranch dressing mix, onion soup mix, butter and peperoncini.

CROCK POT MISSISSIPPI POT ROAST

had to try this recipe. And y’all were not kidding! Holy cow this was amazingly tender and flavorful. I think I am a huge fan of Mississippi Pot Roast! Note to add: I have since made a Where has this pot roast been all my life? I had a bunch of folks over on The Country Cook Facebook page telling me that I justto try this recipe. And y’all were not kidding! Holy cow this was amazingly tender and flavorful. I think I am a huge fan of Mississippi Pot Roast! Note to add: I have since made a CROCK POT MISSISSIPPI PORK ROAST and CROCK POT MISSISSIPPI CHICKEN

IS MISSISSIPPI POT ROAST LOW CARB/KETO-FRIENDLY?

You can serve the meat by itself, over mashed potatoes or rice. One reader suggested that it is delicious on hard rolls with melted provolone or mozzarella cheese. I can tell you, we had a small amount leftover so I ate it on a sub roll the following day for lunch with a slice of mozzarella cheese on top and some sliced peperonicini peppers and it was heavenly! The meat comes out so tender and buttery by cooking it low and slow in the crock pot. And the flavors are not overwhelming. They really complement the beef just enough.

WHAT DO YOU SERVE WITH MISSISSIPPI POT ROAST?

WHAT YOU’LL NEED:

chuck roast

olive oil (or vegetable oil)

salt & pepper, to taste

ranch dressing mix

dry onion soup mix

REAL salted butter, not margarine

pepperoncini peppers

STEP-BY-STEP INSTRUCTIONS TO MAKE MISSISSIPPI POT ROAST: Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or “sear” the beef quickly. Note: I have one of those nifty new Ninja slow cookers that has a “stovetop” option, which means I can brown the meat all right in my crock pot and not dirty up any other dishes. However, if you are in a rush, just skip the browning step altogether. Take a paper towel and make sure you dry both sides of the pot roast (drying the meat helps it brown easier.) Then season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast. Allow the roast to cook for about 2-3 minutes until it is golden brown. The browning of the outside of the meat just adds flavor. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes. Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter. Then place peppers on and around roast. Note: This butter is a Kerrygold garlic & herb butter. The sticks were on sale at Kroger so I had picked up a bunch. That was the first time I had ever seen the butter in sticks. I absolutely LOVE This butter is agarlic & herb butter. The sticks were on sale at Kroger so I had picked up a bunch. That was the first time I had ever seen the butter in sticks. I absolutely LOVE Kerrygold butter . Irish butter just can’t be beat in terms of flavor. Must be that yummy Irish grass. But a regular ole stick of salted butter (not margarine) will still work perfectly in this. Cover and cook on low for 8 hours. You don’t add any other liquid to this. The meat will create it’s own juices at it cooks. Just cover and let it do its’ thing. And voila! It smells AMAZING as it cooks and it looks heavenly! Now all you need to do is take two forks and start shredding the meat. Discard any big fatty pieces. If you want, you can cut up the peppers and stir those into the meat mixture. I ate mine with the peppers but didn’t cut them up into the meat to serve. Serve on mashed potatoes, rice or on a roll with a slice of provolone or mozzarella cheese.

Cook’s Notes: If you are sensitive to sodium, you could use unsalted butter for this. Be sure to use butter and not margarine. Margarine is basically oil. We did not find this recipe salty at all if you use this exact recipe but be sure to adjust to your preferences.

Originally published: April 2015

Updated & republished: April 2019

CROCK POT MISSISSIPPI POT ROAST Crock Pot Mississippi Pot Roast is slow cooker goodness! Chuck roast combined with ranch dressing mix, onion soup mix, butter and peperoncini.

5 from 204 votes Print Pin Prep Time: 10 minutes Cook Time: 8 hours Total Time: 8 hours 10 minutes Servings: 6 Calories: 214 kcal Author: Brandie @ The Country Cook Ingredients 1 3 lb chuck roast

2 tbsp olive oil or vegetable oil

salt & pepper to taste

1 packet ranch dressing mix

1 packet dry onion soup mix

1/2 cup salted butter 1 stick

8 peperoncini peppers Instructions Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly.

Take a paper towel and make sure you dry both sides of the pot roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast.

Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.

Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.

Top with a stick of butter then place peppers on and around roast.

Cover and cook on low for 8 hours.

Take two forks and start shredding the meat. Discard any big fatty pieces.

Then serve! Video Notes You can skip the browning step if you are in a rush, or just don’t feel like it. If you prefer, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor. Serve with mashed potatoes. Nutrition Calories: 214 kcal | Carbohydrates: 7 g | Fat: 20 g | Saturated Fat: 10 g | Cholesterol: 40 mg | Sodium: 1054 mg | Potassium: 76 mg | Vitamin A: 520 IU | Vitamin C: 11.2 mg | Calcium: 15 mg | Iron: 0.1 mg Did you make this recipe? Share it on Instagram @thecountrycook and mention us #thecountrycook

Want to make your own seasonings for this? Try these!

HOMEMADE DRY ONION SOUP MIX

HOMEMADE RANCH SEASONING

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