Dump-and-Go Slow Cooker Mississippi Pot Roast
This Slow Cooker Mississippi Pot Roast is the ultimate dump-and-go comfort food rich, tender, and practically impossible to mess up. If you’re looking for a set-it-and-forget-it crockpot dinner that delivers bold flavor with almost no prep, this is the recipe you’ll make on repeat.
Originally popularized in Southern and Midwestern kitchens, this classic Mississippi pot roast recipe uses a simple seasoning blend of ranch mix, au jus gravy mix, butter, and tangy pepperoncini juice. Everything gets poured directly over a raw beef chuck roast, then the slow cooker works its magic. Hours later, you’re rewarded with fall-apart beef, drenched in a savory, buttery gravy with just the right zip.
Perfect for busy weeknights, Sunday dinners, potlucks, or meal prep, this crockpot beef roast is cozy, crowd-pleasing, and endlessly versatile.
Why You’ll Love This Slow Cooker Mississippi Pot Roast:
Minimal prep no browning, no chopping
Ultra-tender beef that shreds effortlessly
Big flavor with pantry staples
Family-friendly comfort food
Perfect for leftovers (sandwiches, wraps, baked potatoes)
Servings: 6
Ingredients:
1 (3–4 lb) beef chuck roast
1 packet (1 oz) dry ranch seasoning mix
1 packet (1 oz) dry au jus gravy mix
½ cup (1 stick) unsalted butter, melted
¼ cup pepperoncini juice (from the jar)
6–8 whole pepperoncini peppers (optional)
¼ teaspoon black pepper (optional)
Salt, to taste (after cooking, only if needed)
Directions:
Place the raw beef chuck roast in the bottom of your slow cooker. Position the fattier side on top if possible so it bastes the meat as it cooks.
In a small bowl, whisk together the ranch seasoning, au jus mix, melted butter, and pepperoncini juice until smooth.
Pour the mixture evenly over the roast, coating it well.
Add whole pepperoncini peppers around the roast, if using. Sprinkle with black pepper. Do not add salt yet.
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender.
Shred the beef directly in the slow cooker and stir it into the rich juices.
Taste and add salt only if needed.
Serve hot with plenty of sauce spooned over the top.
Best Ways to Serve Mississippi Pot Roast:
Over creamy mashed potatoes
Tossed with egg noodles or buttered rice
Stuffed into toasted sandwich rolls with provolone
Spoon over baked potatoes
Wrapped in tortillas for an easy family dinner
Tips, Variations & Meal Prep Ideas:
Milder version: Use just 2 tablespoons pepperoncini juice and skip the peppers
Add veggies: Nestle carrots, baby potatoes, or onions around the roast
Lighter option: Use ¼ cup butter + ¼ cup low-sodium beef broth
Gluten-free: Choose gluten-free ranch and au jus mixes
Leftovers win: Perfect for sandwiches, sliders, or freezer meals
