Slow Cooker Mississippi Pot Roast (Rich and Delish!)

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Slow Cooker Mississippi Pot Roast is hands down the best pot roast recipe of all time! And, anytime I see the words “slow cooker” in a recipe I know it’s going to make my life easier, and if it’s as tasty as this one is…all the better! I make this dish often, as it is a reliably crowd-pleasing recipe with minimal ingredients and minimal effort. You will not find a more flavor-packed pot roast!

If I had only one meal to eat for the rest of my life, it would be Mississippi Pot Roast!”

My hubby – Darryl

Slow Cooker Mississippi Pot Roast dates back to the 90s when a Mississippian woman tried to recreate a beloved family member’s pot roast. She adapted her recipe to take down the spice a notch and what she came up with was absolutely scrumptious! With over 1 million pins to Pinterest and nearly crashing the internet with its success, I think this woman made her family proud!

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To sear or not to sear?

One thing I do differently than a lot of versions of this recipe is that I “sear” all sides of the roast prior to placing it in the slow cooker.

Searing the meat is key for maximum flavor and for sealing in those precious juices. When searing, you’re not heating the meat through, but rather browning the sides until a light crust is formed. This crust will not only yield a more savory roasted flavor, but will also seal in the juices creating perfectly tender meat.

Even though searing will enhance the flavor of your dish, it is not absolutely necessary. So, if you are short on time, or you simply forget, it’s okay. This recipe is very forgiving!

How to make Slow Cooker Mississippi Pot Roast

This is one of the easiest recipes you’ll ever make. It has only 5 ingredients and a “set and forget” feature. This recipe also makes enough roast for a crowd, with a deliciousness that’ll make them think you were in the kitchen all day.

Equipment Used

• Dutch Oven – used to sear the meat
• Slow Cooker – used to cook the pot roast

Ingredient List

• Beef chuck roast
• Butter
• Peperoncini peppers
• Ranch dressing mix
• Au Jus gravy mix

When buying seasoning packets for this recipe, you may want to buy a couple of each to keep on hand. I find that sometimes the Au Jus gravy mix can be hard to find. Seems everyone knows just how amazing this roast is!

Recipe Preparation

• We’ll begin with searing the roast. To do this, place a heavy-bottomed cast iron pan, enamel Dutch oven, or stainless steal pan over medium-heat. Add a few tablespoons oil to prevent meat from sticking.

• Once pan is hot, insert a large two-pronged fork into the roast and place it in the pot. You may use tongs for this step, but I find that tongs can slip when handling raw meat. The fork allows me to have a little more control.

• Sear the roast on all sides, for about 3 to 4 minutes, or until a golden brown crust forms. Remove roast from pan and immediately place it in the slow cooker.

• It’s time to add the seasoning packets. This recipe calls for Ranch dressing mix and Au Jus gravy mix. Ranch dressing packets are pretty easy to find at the grocery stores, but I have had issues finding Au Jus gravy mix. If you need a substitute, brown gravy mix works well here.

• Place the stick of butter on top of the season-covered roast. This is where my recipe is a tad different than others. The original recipe calls for the butter to be nestled into the roast, with the seasoning packets sprinkled over the top. This technique will work fine, but I prefer to add the butter over the seasoning to create a gravy. The gravy then protects the top of the roast from becoming too dry during the long cooking process.

• Place at least 5 pepperoncinis around the roast. Pepperoncinis are a mild hot chili pepper. The ones used in this recipe are pickled and can be found near cucumber pickles in the grocery store.

• There is no need to add water to the slow cooker. The roast will cook slowly on low heat, bringing out the juices of the fat.

• The magic of Slow Cooker Mississippi Pot Roast is that you can literally walk away from the kitchen for 6 to 8 hours while it does its thing. Winner winner EASY dinner!