Go Back
–+ servings
A close-up of a plate of savory, sliced Mississippi Pot Roast garnished with rich gravy and sautéed onions. The meat appears tender and juicy, with a visible layer of flavorful sauce. In the background is a light-colored, out-of-focus table surface.

Mississippi Pot Roast

Indulge in the slow-cooked perfection of Crock Pot Mississippi Pot Roast! This recipe combines tender chuck roast with flavorful ranch dressing mix, onion soup mix, butter, and peperoncini for a delicious meal straight from the slow cooker.
Print Recipe Pin Recipe

Did you like the recipe?

Click on a star to rate it!

5 from 2 votes
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine American
Servings 9

Ingredients
  

  • 3-4 lbs 1.4-1.8 kg beef chuck roast
  • Salt and freshly ground black pepper to taste
  • 1 ½ packets approx. 2 ¼ oz or 64 g ranch dressing mix
  • 1 ½ packets approx. 1 ¼ oz or 35 g dry onion soup mix (or au jus gravy mix)
  • ¾ cup 170 g or 6 oz salted butter
  • 12 peperoncini peppers

Instructions
 

  • Preheat a large skillet over high heat and add 3 tablespoons of olive or vegetable oil. Allow the oil to get hot to sear the beef quickly.
  • Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.
  • Once the skillet is sizzling hot, carefully add the seasoned roast and sear for 2-3 minutes per side until a nice brown crust forms.
  • Transfer the seared roast to a slow cooker and sprinkle the ranch dressing mix and onion soup mix evenly over the top.
  • Place the butter and peperoncini peppers around and on top of the roast.
  • Cover and cook on low for 8 hours, resisting the urge to open the lid during cooking.
  • After 8 hours, remove the lid and use two forks to shred the tender roast, discarding any large fatty pieces.
  • Serve the shredded Mississippi pot roast hot, spooning the flavorful juices over the top.

Notes

  • For extra flavor, consider browning the roast in bacon grease instead of oil.
  • Adjust the amount of ranch and soup mixes to your taste preferences.
  • Swap out the peperoncini peppers for banana peppers or jalapeños for a spicier kick.
  • Leftovers can be stored in the fridge for up to 4 days or frozen for longer storage.
  • Serve over mashed potatoes, rice, or buttered noodles for a hearty meal.
Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @Delishliving or using the hashtag #DelishLiving!