This crockpot Mississippi pot roast is a recipe I come back to time and time again. Seasoned with a quick ranch dressing and tangy pepperoncini, it’s juicy, tender, and just the right amount of zesty. I made it in my slow cooker for a hands-off approach, and I don’t think I’ll ever make it another way again! I love it on tacos, nachos, sliders, and more!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
When I decided to make this Mississippi roast in a crockpot, I knew it was going to be a staple at my house. There’s no appliance I love more than my slow cooker, and this roast is so delicious and versatile. The butter, ranch, au jus, and pepperoncini make this pot roast so rich, juicy, and flavorful. I love the peppers, the sauce… everything!
What’s in This Mississippi Pot Roast Recipe?
- Chuck Roast: I like a boneless top or bottom round chuck roast for this recipe, as it stays nice and tender. You can use a different cut, such as a rump roast, brisket, or even pork roast.
- Flour: All-purpose flour helps create a crispy crust on the outside of the roast.
- Oil: Helps the roast sear without burning. I like canola oil for its neutral flavor and high smoke point, but any neutral oil will work.
- Butter: Unsalted butter keeps the roast moist as it cooks.
- Pepperoncini: Add a tangy and mildly spicy flavor to the roast.
- Mayonnaise: Forms the creamy base of the ranch dressing, which helps keep the roast moist.
- Vinegar: Apple cider vinegar adds tangy flavor to the dressing.
- Spices: Dried dill and ground sweet paprika enhance the flavor of the ranch.
Tips for Success
- There’s no need to add any water or broth to this recipe. It will make plenty of liquid as it cooks!
- If your roast is not tender, it likely needs to be cooked for longer. This cut needs a low and slow cook to become meltingly tender.
- For a complete one-pot meal, I like to add some vegetables like carrots, potatoes, sweet potatoes, or bell peppers, in the last 1-2 hours of cooking. Quarter the larger veggies (like potatoes) so they cook evenly.
- If you prefer to make it in the oven, sear the roast and place it in a baking dish. Sprinkle with the seasonings, slice up butter and place over roast, and toss in some pepperoncini. Bake in a 300°F oven for about 2½ hours. Check for doneness, and continue to roast until the meat reaches the desired level of doneness.
- Pot roast is ready to be shredded when it registers 195-200°F on an instant-read thermometer.
How to Store and Reheat
Store leftover crockpot Mississippi pot roast in an airtight container in the refrigerator for up to 4 days. Reheat in a baking pan set in a 325°F oven coated in a bit of beef broth until warmed through.
Freeze this roast in an airtight container or Ziplock bag (along with the juices) for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I like to serve this tasty Mississippi pot roast with creamy mashed potatoes, basmati rice, egg noodles, or on sandwich buns (I love Hawaiian rolls). Some roasted veggies, dill pickle pasta salad, or a light cucumber salad would make great sides!
Use leftovers to make my favorite slow cooker Italian beef sandwiches!
5-Star Review
“I’ve been making beef roast for more than sixty years. This is the BEST of the best. My new go-to for my many “resort-type” guests. Just subscribed to your emails, and I’m making your crock pot chicken with marmalade and pineapple today. Thanks!” – Kristine Zuleger
Crockpot Mississippi Pot Roast Recipe
Equipment
Ingredients
- 3 pound boneless chuck roast top or bottom round roast
- 2½ teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- ¼ cup all-purpose flour
- 3 tablespoons canola oil
- 4 tablespoons unsalted butter (½ stick)
- 12 pepperoncini
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- ½ teaspoon dried dill
- ¼ teaspoon ground sweet paprika
- 1 teaspoon buttermilk optional
- Chopped fresh parsley optional, for garnish
Instructions
- Set the roast on a small baking tray and rub it with salt and pepper. Sprinkle the flour over the roast and massage it into the meat.3 pound boneless chuck roast, 2½ teaspoons kosher salt, 2 teaspoons freshly ground black pepper, ¼ cup all-purpose flour
- In a large skillet, heat the oil over medium high heat until it shimmers. Place the roast in the pan and sear it 4-5 minutes until it browns and a crust forms. Turn the roast over and sear on the other side.3 tablespoons canola oil
- Spray a crockpot with nonstick spray and place the meat in the bowl. Add the butter and pepperoncini. Cover with the lid and set the machine to LOW.4 tablespoons unsalted butter, 12 pepperoncini
- While the roast heats, combine mayonnaise, vinegar, dill, and paprika in a small bowl to make a ranch dressing. Whisk quickly until emulsified. Add the buttermilk and whisk again. Pour the ranch dressing over the roast, cover, and continue cooking for 4 hours.2 tablespoons mayonnaise, 2 teaspoons apple cider vinegar, ½ teaspoon dried dill, ¼ teaspoon ground sweet paprika, 1 teaspoon buttermilk
- After 4 hours, test to see if the meat is tender enough to shred easily using two forks. If the meat isn’t ready, cook up to 4 more hours, or until the roast is tender, depending on the size of the roast.
- To serve, shred the meat and mix the gravy together with the roast. If desired, purée the roast “gravy” with a hand or stick blender, then mix it with the shredded roast. Garnish with chopped parsley and serve with egg noodles, potatoes or on sandwich rolls. Use your imagination.Chopped fresh parsley
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Mississippi Pot Roast Step by Step
Season the Meat: Set a 3-pound boneless chuck roast on a small baking tray and rub it with 2½ teaspoons of kosher salt and 2 teaspoons of ground black pepper. Sprinkle ¼ cup of flour over the roast and massage it into the meat.
Sear the Meat: In a large skillet, heat 3 tablespoons of canola oil over medium-high heat until it shimmers. Place the roast in the pan and sear it for 4-5 minutes, until it browns and a crust forms. Turn the roast over and sear on the other side.
Cook the Meat: Spray a crockpot with nonstick spray and place the meat in the bowl. Add 4 tablespoons of unsalted butter and 12 pepperoncini. Cover with the lid and set the machine to LOW.
Make the Dressing: While the roast heats, combine 2 tablespoons of mayonnaise, 2 teaspoons of apple cider vinegar, ½ teaspoon of dried dill, and ¼ teaspoon of ground sweet paprika in a small bowl to make a ranch dressing. Whisk quickly until emulsified. Add 1 teaspoon of buttermilk and whisk again. Pour the ranch dressing over the roast, cover, and continue cooking for 4 hours.
Check For Doneness: After 4 hours, test to see if the meat is tender enough to shred easily using two forks (internal temp should be 195-200°F in the thickest part). If the meat isn’t ready, cook up to 4 more hours, or until the roast is tender, depending on the size of the roast.
Shred and Serve: To serve, shred the meat and mix the gravy together with the roast. If desired, purée the roast “gravy” with a hand or stick blender, then mix it with the shredded roast. Garnish with chopped parsley and serve with egg noodles, potatoes, or on sandwich rolls. Use your imagination.
We usually have our dinners planned out for the week but today we weren’t sure what to make. Came across this recipe this morning and ran out to get ingredients for the slow cooker. It was so easy and delicious! I wish we had more leftovers!