Crock Pot Mississippi Roast is a flavorful, tender, and juicy beef roast that practically melts in your mouth. This recipe combines simple pantry ingredients with a hands-off slow-cooking method, making it an effortless yet impressive dish. Perfect for busy weeknights or special gatherings, this roast is packed with bold flavors from ranch seasoning, au jus gravy mix, and pepperoncini peppers.

What makes this dish so special is how the beef absorbs all the seasonings and slow-cooks to perfection, creating a savory, tangy, and slightly spicy flavor. Pair it with mashed potatoes, rice, or roasted vegetables for a complete meal your family will love.

Ingredients:

• 3–4 lb chuck roast
• 1 packet ranch seasoning mix (about 1 oz)
• 1 packet au jus gravy mix (about 1 oz)
• 1/2 cup unsalted butter (1 stick)
• 6–8 pepperoncini peppers
• 1/4 cup pepperoncini juice (from the jar)

Directions:

1. Prepare the Roast: Begin by trimming excess fat from the chuck roast. Pat the roast dry with a paper towel to ensure it browns nicely if you choose to sear it. (Searing is optional but adds depth of flavor.)
2. Sear the Roast (Optional): Heat a large skillet over medium-high heat and sear the roast on all sides for about 2–3 minutes per side. This step locks in juices and enhances the flavor.
3. Layer the Ingredients in the Crock Pot: Place the chuck roast in the bottom of your slow cooker. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the roast. Add the stick of butter on top of the roast, followed by the pepperoncini peppers. Pour the pepperoncini juice over everything for added tanginess.
4. Slow Cook the Roast: Cover the slow cooker with the lid and cook on low for 8–10 hours or on high for 4–5 hours. The roast will become tender and easily fall apart when done.
5. Shred and Serve: Use two forks to shred the beef directly in the crock pot, mixing it with the juices for maximum flavor. Serve hot with your favorite side dishes.