Crock Pot Mississippi Pot Roast will soon be your favorite go to meal to make when you don't know what else to make. It's a set it and forget it meal so it cooks while you go on about your day. I never knew what all the fuss was about until I made it for myself and I am a believer. Mississippi Pot Roast is thee best pot roast I've ever had! Who knew that five simple ingredients would pack such a flavor bomb? The meat comes out so tender and juicy and peperoncini adds a little nugget of surprise.
Let's Make Crock Pot Mississippi Pot Roast
Lay the chuck roast into the crock pot and add on the ingredients on top. Set the crock pot on low and cook for 6 hours.
The meat gets beautiful color and creates it's own sauce from the juices.
Use two forks or tongs to shred the meat. It's so tender it will fall apart easily.
Mix the meat into the juices and serve.
Mississippi Pot Roast FAQs
I would not. Low and slow is the way to get the roast cooked and tender. You don't want it to come out tough by rushing the process.
You're looking for a cut that will shred easily after cooking. Rump Roast/Bottom Round and even a London broil if you have it.
You don't need to add water or any type of broth to this recipe. The meat will create its own juices while cooking.
It's not necessary. As you can see from the picture above, the meat gets good color with no searing at all.
Crock Pot Mississippi Pot Roast
- 2 lb Chuck Roast
- 1/2 packet Au Ju Gravy Mix
- 1/2 packet Ranch Seasoning
- 2 tbsp Butter
- 9 Peperoncini
- 1 splash Peperoncini juice
- Add all ingredients to crock pot and cook on low for 6 hours.
- Using two forks or tongs, shred the meat into smaller pieces. Remove any fatty pieces.