Tender and juicy Mississippi pot roast that’s made in the crock pot. Just 6 ingredients and 5 minutes of prep to make this easy dump and go dinner!
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The Best Pot Roast Ever!
I may not make a fancy dinner every night of the week, but I love to make a big Sunday dinner. One of our favorites is the classic pot roast with crock pot mashed potatoes and homemade dinner rolls. So comforting and delicious. This Mississippi roast is a flavorful pot roast variation that will become an instant hit!
This Mississippi roast is one of my favorites. It has SO much flavor and the seasonings, butter and peperoncini make the roast extra tender and juicy. You know it’s going to be good when the roast easily shreds with a fork.
This is the perfect dump and go recipe and is a close rival to our favorite slow cooker beef bourguignon. All you need is six ingredients and 5 minutes to prep dinner in the morning. Then just set it and forget it. Let the slow cooker do the work for you. Easiest dinner ever! All 4 of my kids love this roast too which is always a bonus!
How to Make Mississippi Pot Roast in Crockpot
- 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.
- 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.
- 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.
- 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 peperoncini as well. I just usually have sliced on hand for sandwiches.
Instant Pot Version
If you’d rather use your instant pot, simply follow the instructions below:
- Press “saute mode” on your instant pot. When the screen says “hot,” add in the oil.
- Sear the roast on each side for 3 minutes. Then move the meat to a plate.
- Pour 3/4 cup water in the pot and stir any pieces off of the bottom.
- Place the roast back in the pot and add remaining ingredients on top.
- Close and seal the lid. Cook on high pressure for 60 minutes, then let natural release for 15 minutes.
- 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 tortillas – 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.
More Easy Crockpot Dinners
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Mississippi Pot Roast Recipe
- Slow cooker
- 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
- 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.
Mississippi pot roast instant potYou can easily make this in the instant pot as well. Make sure your roast isn’t frozen and then follow the steps below.
- Turn the pot to saute mode. Then when it reads “hot” add in the olive oil.
- Place roast in the pot and cook each side for 3 minutes. Then remove roast to a plate.
- Add 3/4 cup water to the Instant pot and stir any thing off the bottom to deglaze the pot.
- Add the roast back in and pour the remaining ingredients on top.
- 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 provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Made this exactly as written, but with a 4 lb roast. Whoa! So flavorful! Just absolutely yummy and there’s that slight little kick from the peppers. Perfectly seasoned. Will be using leftovers in tacos tomorrow night! Definitely a keeper!
Love the idea of using leftovers for tacos! Sounds so yummy :)
This is a favorite for our whole family, everyone devours it! Yummy!
Yay, so happy to hear it’s a family favorite!
My favorite roast. It’s so easy to make and feeds my family of 6!
Love to hear that! Thanks for your comment Debbi :)
How long would you cook a 6 lb chuck roast in the crockpot?
Hi Robin! You may need to add about an hour longer of cooking time. Cook until fork tender.
This is one of the easiest, most delicious meals so it goes in rotation often. My kids will not only eat it, they even ask for it!
I’m so happy to hear your kids love it too!
This recipe is so easy and so, so flavorful. My family goes bonkers every time I make this!
I love the idea of setting this to cook in the morning and serving it up for an easy feast in the evening. Those green peppers are everything BTW.