Simple and delicious crock pot Mississippi pot roast is made with just 6 ingredients! This family favorite is an easy dump and go recipe that cooks low and slow until juicy and tender.

Mississippi pot roast with mashed potatoes and broccoli.

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Crockpot Mississippi Roast

This crock pot Mississippi roast is a pot roast variation that is flavorful from seasonings, butter and pepperoncini. The roast is extra tender and juicy, shreds easily with a fork and is pure comfort with crock pot mashed potatoes and homemade dinner rolls.

This is the perfect dump and go recipe and rivals our favorite slow cooker beef bourguignon or beef tips and gravy recipe. All you need is six ingredients and 5 minutes to prep, then let the slow cooker do the work for you. Easiest dinner ever!

How to Make Mississippi Pot Roast in Crockpot

Mississippi pot roast in crock pot.
  1. Sear the meat. This step is optional, but it definitely makes a difference in flavor. Sear the roast in a large pot over medium heat for 2 minutes on each side.
  2. Cook in crock pot. Add the meat to the bottom of the slow cooker. Sprinkle the dry seasonings over the meat, then add sliced butter and peperoncini on top. Cover with lid and cook on low for 8 hours.
  3. Shred and serve. Remove the roast when it easily shreds with a fork. Trim any fat and shred all the meat. Serve over mashed potatoes, noodles or rice.

Cooking Tips

  • Make sure your roast isn’t frozen. Let it thaw completely before adding to the crock pot.
  • Sear the meat first for an extra flavorful roast. If you’re short on time, don’t worry you can skip this step and still get a juicy roast.
  • Cook on low heat. Low and slow is the best way to cook a roast. It makes it super tender and delicious.
  • You can use whole pepperoncini as well. I just usually have sliced on hand for sandwiches. 
Shredded pot roast in crock pot.

Instant Pot Version

If you’d rather use your Instant Pot, simply follow the instructions below:

  1. Press “saute mode” on your instant pot. When the screen says “hot,” add in the oil.
  2. Sear the roast on each side for 3 minutes. Then move the meat to a plate.
  3. Pour 3/4 cup water in the pot and stir any pieces off of the bottom.
  4. Place the roast back in the pot and add remaining ingredients on top.
  5. Close and seal the lid. Cook on high pressure for 60 minutes, then let natural release for 15 minutes.

Serve With

  • Mashed potatoes – this is my favorite way to serve the meat. I love to place a big spoonful over top with some of the gravy.
  • Cooked rice – it also tastes great with a side of rice.
  • Homemade flour tortilla recipe – we love to serve the leftovers in tortillas and make tacos or burritos.
  • Subs – you can also serve on a sub sandwich. Melt a little swiss cheese on the bun for a delicious sandwich.
  • Egg noodles – this meat also tastes delicious over cooked noodles just like my favorite beef stroganoff recipe.
Mississippi pot roast on white plate.

If you love this recipe, try crockpot Mississippi chicken and for more tender beef recipes make braised beef short ribs, crock pot brisket and beef barbacoa!

More Easy Crockpot Dinners

Mississippi pot roast on white plate

Mississippi Pot Roast Recipe

5 from 13 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 8
Simple and delicious crock pot Mississippi pot roast is made with just 6 ingredients! This family favorite is an easy dump and go recipe that cooks low and slow until juicy and tender.
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Video

Equipment

  • Slow cooker

Ingredients 

  • 3 pound chuck roast , not frozen
  • 2 Tablespoons olive oil , optional
  • 1 ½ Tablespoons ranch dressing mix
  • 1 ounce packet Au Jus gravy mix
  • 3 Tablespoons unsalted butter , sliced
  • ⅓ cup sliced peperoncini , more if desired

Optional for serving: Mashed potatoes, noodles, rice, tortillas

Instructions

  • Place the oil in a large pot and heat over medium heat. Then sear the roast on each side for 2 minutes. This step is optional, but I do prefer to sear the meat before cooking.
  • Place roast into a slow cooker. Top with dry seasoning mixes. Then place sliced butter and peperoncini on top of the roast. Secure lid and cook on low for 8 hours.
  • Trim fat and shred with two large forks before serving. Serve over mashed potatoes, noodles or rice. You can also serve in tortillas.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Mississippi pot roast instant pot

You can easily make this in the instant pot as well. Make sure your roast isn’t frozen and then follow the steps below. 
  1. Turn the pot to saute mode. Then when it reads “hot” add in the olive oil. 
  2. Place roast in the pot and cook each side for 3 minutes. Then remove roast to a plate.
  3. Add 3/4 cup water to the Instant pot and stir any thing off the bottom to deglaze the pot. 
  4. Add the roast back in and pour the remaining ingredients on top.
  5. Close lid and set to seal position. Set high pressure and cook for 60 minutes. Then let it natural release for 15 minutes before releasing the steam. 

Nutrition

Calories: 349kcal, Carbohydrates: 2g, Protein: 33g, Fat: 23g, Saturated Fat: 9g, Cholesterol: 117mg, Sodium: 405mg, Potassium: 585mg, Fiber: 1g, Sugar: 1g, Vitamin A: 48IU, Vitamin C: 6mg, Calcium: 29mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.