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I’ve made my share of pot roasts. In the oven. In a crockpot. Heck, I’ve even smoked a pot roast (and boy, was it ever heavenly). There’s a 3-way tie on my list of my favorite things to make during the fall and winter: chili, gumbo, and pot roast. And when it comes to an easy-to-make pot roast, this slow cooker Mississippi pot roast is the king. Welcome to nothing but great flavors, tender beef and a sauce that screams ‘give me some mashed potatoes’!
Six ingredients and eight hours and you’ll be enjoying an absolutely flavor-packed fall-apart roast. Do not be tempted to add beef broth or any other liquid to this slow cooker Mississippi pot roast. It will make it’s own gravy just fine by itself. Add everything to the crockpot and go away. Leave it be. It knows what it’s doing.
We had this roast over mashed cauliflower. Yes, cauliflower.
If you’re looking for a to-die-for pot roast sandwich, check out my copycat of the one from the Hobnob Corner Restaurant, in Nashville, Indiana. Cheese caramelized onions and horseradish compliment the pot roast perfectly.
Slow Cooker Mississippi Pot Roast
- 3 pound beef chuck roast
- 1 tablespoon Cajun seasoning I used our homemade seasoning
- 1 packet au jus gravy mix
- 1 packet Hidden Valley Original Ranch Seasoning and Salad Dressing Mix
- 1 stick unsalted butter
- 8 peperoncini whole
- Heat a large skillet or Dutch oven over medium-high heat.
- Season the roast with the Cajun seasoning and add to the skillet. Brown on all sides, then transfer to a crockpot set on low.
- Sprinkle the top of the roast with the au jus and ranch dressing seasoning mixes.
- Place the stick of butter on top of the roast.
- Add the pepperoncinis to the crockpot and cover.
- Cook on low for 8 hours. Remove roast (be careful, it’ll want to fall apart on you!) and chop or shred as desired.
- Return meat to the crockpot then serve over mashed potatoes, mashed cauliflower, bread, on sandwiches, you name it!
Nutritional values are approximate.