Mississippi Pot Roast Recipe

Overhead view of mississippi pot roast on a plate with mashed potatoes and green beans, with a fork taking some of the meat.

4.77 from 13 votes

Mississippi Pot Roast Recipe

This easy recipe for Mississippi Pot Roast uses simple pantry ingredients, chuck roast, and a crock pot to create a delicious, budget-friendly meal!

Prep Time10

Cook Time8

Total Time8 10

Course: Dinner

Cuisine: American

Total Cost: ($19.68 recipe / $3.28 serving)

Servings: servings

Calories: 489kcal

Author: Jess Rice

Equipment

Crockpot

Ingredients

½ Tbsp canola oil $0.02
2.8 lb. chuck roast $17.64*
¼ cup pepperoncini juice $0.00
1 packet ranch seasoning mine was 1 oz, $0.54
1 packet brown gravy or au jus mix, mine was 0.87 oz, $0.34
½ a stick of unsalted butter cubed, $0.49**
5 pepperoncini peppers $0.65

Instructions

Swirl canola oil in a sauté pan and heat over medium-high heat.
Once hot, sear each side of the roast for 3-4 minutes, resisting the urge to wiggle it around in the pan. Leave it be, that will make your sear perfect! Flipping with metal tongs is easiest because the roast is a bit heavy.
Transfer the chuck roast to your crock pot.
Using a whisk, deglaze the sauté pan with the pepperoncini juice. Remove the pan from the heat.
Sprinkle the roast with ranch and brown gravy seasoning (or au jus) packets.
Pour the pepperoncini juice from the sauté pan over the top of your chuck roast and dot it with butter. Add the pepperoncini on top.
Cook on low for 8-10 hours. Check the meat at the 8-hour mark with a fork. If it falls apart easily, it's done!

See how we calculate recipe costs here.

Video

Notes

*My roast was 2.8 lbs, so I recommend you aim for a 2.5-3 lb. roast to keep the cooking time consistent with mine. It starts out as a tougher cut of meat but becomes buttery, tender, and shreddable when slow-cooked.

**Be sure to use unsalted butter in this recipe. The pepperoncini juice and packet seasonings already contain more than enough salt.

Nutrition

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