Slow Cooker Mississippi Pot Roast


Slow Cooker Mississippi Pot Roast recipe is a comforting, tasty meal made right in your crock pot.  The meat is so tender that it just falls apart!

Slow Cooker Mississippi Pot Roast recipe is a comforting, tasty meal made right in your crock pot. The meat is so tender that it just falls apart!I hope everyone had a great Easter!  What did you do? I’m so excited to share this Slow Cooker Mississippi Pot Roast recipe with you today.

Our Easter was really nice.  We had brunch at my in-laws house which included amazing homemade Belgium waffles with fruit topping, baked french toast, and basically every other breakfast or lunch food you could possibly imagine.  It was quite the feast.  We had an Easter egg hunt for all the kids in their backyard after brunch where we hid 250 eggs full of candy, 2 of which were never found.  I guess we tried harder to make the hiding spots a little more challenging this year….perhaps a little TOO challenging.

Let’s just say there was some tree climbing involved in the placement of these eggs and I think the adults had more fun hiding the eggs than the kids did hunting for them.  Hey, ya gotta make the kids work for the candy, right?!  We then went to my mom’s place and had a delicious ham, sweet potatoes, and lots of other side dishes.  The carrot cake I made for dessert was a big hit so I’ll be sharing that with you soon!

Easter Egg Hunt

It doesn’t happen often, but once in a while I get a craving for a good pot roast.  This Slow Cooker Mississippi Pot Roast is the easiest way to fix the most delicious chuck roast!  You will not be disappointed.  It was tender, juicy, and fell off the fork.  For even more flavor in this pot roast you could sear all the sides of the meat in a frying pan with some oil to get that caramelizing brown goodness before you add it to the slow cooker.  That step is really not necessary, though.

To sear, or NOT to sear?  That is the question!

Also, the peppers do not make this Slow Cooker Mississippi Pot Roast hot, it just makes it more flavorful.  This type of pepper is more vinegary than spicy.  I would not skip them because they really put this dish over the top.  I served this over baked parmesan risotto, but it would also be good over mashed potatoes or egg noodles.


Crock Pot Mississippi Pot roast is so tender it will just fall apart as it cooks! The whole family will love this dinner recipe.

Slow Cooker Mississippi Pot Roast
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Slow Cooker Mississippi Pot Roast is a comforting, tasty recipe made right in your crock pot. The meat is so tender that it just falls apart!
  • 3 lb pot roast (I used a Chuck Roast)
  • 1 packet Ranch dressing mix
  • 1 packet Au Jus mix
  • 6 pepperoncini peppers
  • 1 stick unsalted butter
  • salt and pepper
  • oil
  1. Place a large skillet on the stove top on high heat. Add oil to hot skillet. You want it really hot here to brown or “sear” the beef quickly.
  2. Take a paper towel and make sure you dry both sides of the pot roast (drying the meat helps it brown easier.) Season both sides with a little salt and pepper.
  3. Add the roast to hot skillet.
  4. Allow the roast to cook for about 2-3 minutes (on each side) until it is golden brown. This gives it extra flavor.
  5. In a 5 or 6-quart slow cooker, place roast in slow cooker and sprinkle Ranch dressing mix and Au Jus mix on top.
  6. Top with 1 stick of butter and the pepperoncini peppers (not the liquid...NO liquid gets added to the slow cooker). Cook in the slow cooker on low for 6 to 8 hours (mine was done in 5 because my slow cooker cooks hot).
  7. Shred the meat and serve with the gravy/juice from slow cooker on top. If you prefer, put the drippings through a gravy separator to reduce the fat content. Serve on top of rice, risotto, or mashed potatoes!

Recipe source:  adapted from

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These are a few of my favorite things: cooking, baking, Broadway musicals, cruises, Disney World, Christmas, thunderstorms, 80's and country music, and my favorite pastime has ALWAYS been baseball. Go Yankees!

35 Responses to “Slow Cooker Mississippi Pot Roast”

  1. April 2, 2013 at 8:05 AM #

    I looove pot roast!

    It sounds like you had a wonderful Easter! 🙂

    • April 2, 2013 at 12:34 PM #

      Thanks, Kayle! I did and hope you did, too!

  2. April 2, 2013 at 10:02 AM #

    Cute photo!! I love your dark hair 🙂 I was just telling my husband the other day that I have been craving a pot roast and that I didn’t have a great recipe for one – your blog has come to the rescue! We’re supposed to have a few more cold days next week so this will be the perfect meal to come home to after work!

    • April 2, 2013 at 12:35 PM #

      It’s super cold here still, too! Spring seems to be in hiding. Thanks for the compliment about my hair – that’s my natural color. Enjoy the pot roast!

  3. April 2, 2013 at 10:09 AM #

    This looks delicious! I love slow cooker recipes, and I love anything with a kick of spice, so I’ll have to try this!

    • April 2, 2013 at 12:35 PM #

      You will definitely love this then! Thanks for commenting, Laurie!

  4. April 2, 2013 at 3:26 PM #

    Love slow cooker meals, and love pot roast! I love the pepperocini addition too! Glad you had a great Easter 🙂

    • April 2, 2013 at 4:21 PM #

      Thanks, girl! Hope you did too!

  5. April 2, 2013 at 8:16 PM #

    My husband is obsessed with pot roast, and I must admit, I rarely take the extra time to sear the meat. When it’s drowned in gravy or thrown on the floor by my kiddos it doesn’t always seem worth the effort. 🙂 What a cute picture of you and your niece!

    • April 2, 2013 at 11:54 PM #

      I normally never sear the meat, either! I think it turns out just fine without that extra step, but I know some people like to do it 🙂 Thanks, Ashley!

  6. April 3, 2013 at 10:38 PM #

    Wow, 250 eggs? Sounds like a ton of fun! Pot roast is so great, isn’t it? Yours is a nice and easy version – I like that! Sounds delish – thanks so much.

    • April 4, 2013 at 1:11 AM #

      Yup, 250 eggs. Way more than we normally have! Thanks for the comment, John!

  7. Joni
    April 10, 2013 at 7:52 PM #

    This sounds so good. I’ll be making it soon! You mentioned baked parm risotto, would you mind sharing this recipe? 🙂 Thank You!

    • April 10, 2013 at 8:42 PM #

      I would love to! I originally planned on posting it and guess I forgot! I’ll email it to you 🙂

  8. Susan
    April 10, 2013 at 9:02 PM #

    Oh please post the risotto recipe here. I would love that one!

    • April 10, 2013 at 9:11 PM #

      I will email it to you, too 🙂

  9. janelle
    May 29, 2013 at 3:33 PM #

    O.K. This might sound really stupid of me….but the pepperoncinis….are they fresh or the pickled kind that I buy in the jar?

    • May 29, 2013 at 3:35 PM #

      NOT a stupid question!! I used the ones in the jar 🙂 Thanks, Janelle!

  10. Melissa C
    May 29, 2013 at 3:38 PM #

    I love vegetables with my roasts…would this be a good recipe to add veggies too?

    • May 29, 2013 at 4:34 PM #

      I don’t see why not!! Thanks for stopping by, Melissa!

  11. Heather
    May 29, 2013 at 10:33 PM #

    Do you put your roast in frozen or thawed? Thanks!

    • May 30, 2013 at 12:52 AM #

      I put it in thawed which is why it was done in a shorter amount of time…if frozen it would take a little bit longer (maybe add an hour?)! It all depends on your crock pot and how hot it cooks. Thanks for stopping by Heather 🙂

  12. Allisan Cade
    June 9, 2013 at 10:28 AM #

    I would love to see the baked risotto recipe mentioned above also. Sounds delish! Making plans to try the pot roast in the next week.

  13. Patty Dayton
    June 14, 2013 at 12:03 PM #

    I made this using au jus GRAVY mix (minus the pepperoncinis) and didn’t have to thicken the sauce at all. It was the best pot roast I ever made and the easiest too!

    • June 14, 2013 at 12:10 PM #

      Wow! Thanks so much Patty! I’m soo glad you loved it as much as I do 🙂

  14. Kellie
    July 8, 2013 at 3:00 PM #

    You don’t add any liquid to the crock pot? It doesn’t turn out dry? I have always added water when I make a roast. I don’t want to mess it up when I make it 🙂 It sounds yummy.

    • July 8, 2013 at 3:03 PM #

      Hi, Kellie! Nope, no liquid added 🙂 The roast will make it’s own juices and won’t dry out. It’s sooo good – I hope you try it!

  15. jessica
    September 10, 2013 at 12:13 PM #

    Could I do in oven?

  16. Stephany
    March 3, 2015 at 9:40 PM #

    I made this recipe from your blog a while back and forgot to tell you how amazing this dish turned out!! It is seriously one of our favorites now. Thanks for sharing!!

    • March 3, 2015 at 10:03 PM #

      Stephany, that comment made my day. Thank you so much for letting me know! I love hearing good feedback.


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