Name: Hearty Crock Pot Mississippi Roast
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 8
Cuisine: American
Ingredients: 4 lb chuck roast; 1 packet ranch dressing mix (1 oz); 1 packet au jus gravy mix (1 oz); 4 tablespoons unsalted butter; 6-8 pepperoncini peppers + ¼ cup juice

Dive into a bold, tangy beef roast with this crockpot Mississippi masterpiece! Chuck roast slow-cooks with zesty ranch, au jus, butter, and pepperoncini for a juicy, flavorful meal. Easy to prep, this hearty dish brings Southern comfort to your table with minimal effort and maximum taste.

Recipe Tips and Tricks

Sear the roast for extra flavor—quick and worth it!
Place butter on top of the roast—it melts into pure richness.

Use the whole pepperoncini jar (juice included) for full tanginess.
Shred the beef right in the crockpot—keeps it juicy and easy.
Line your crockpot for a no-mess cleanup—smart move!

Why You’ll Love This Recipe

You’re going to be totally hooked on this hearty crock pot Mississippi roast—it’s a slow-cooker sensation that’ll win you over with every bite! This recipe is a dream: toss a handful of ingredients into the crockpot, let it simmer all day, and come home to a tender, tangy beef roast that’s bursting with Southern flair. The ranch and au jus mix create a savory base, the butter adds melt-in-your-mouth richness, and those pepperoncini bring a zesty kick that’s pure magic. It’s effortless comfort food that feels like a big hug on a plate—perfect for busy days or when you crave something bold and satisfying. You’ll love how it fills your home with amazing smells and delivers a meal that’s a total crowd-pleaser!

Yield: Serves 8

Hearty Crock Pot Mississippi Roast

Crock pot Mississippi roast—a tangy, tender beef dish with bold flavors.

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Ingredients

4 lb chuck roast

1 packet ranch dressing mix (1 oz)
1 packet au jus gravy mix (1 oz)
4 tablespoons unsalted butter

6-8 pepperoncini peppers + ¼ cup juice

Instructions

Gather Your Ingredients: Alright, let’s whip up some Southern-style goodness! Grab your chuck roast, ranch mix, au jus mix, butter, and pepperoncini peppers with juice. Set out your crockpot, a skillet (optional), tongs, a cutting board, and a knife—everything you need for this hearty, zesty roast!
Prep the Roast: Take your 3-4 lb chuck roast—give it a quick pat-down with paper towels to dry it off. No need to trim much fat; it’ll melt into flavor! Place it on the cutting board for a sec while we get ready to make it shine—big and beefy!

Sear the Roast (Optional): Heat a skillet over medium-high—add a splash of oil if you like. Pop the roast in and sear it for 3-4 minutes per side until it’s got a nice brown crust, flipping with tongs. This step boosts flavor—skip it if you’re in a hurry, it’s still awesome!
Set Up the Crockpot: Open your crockpot—use a liner if you’ve got one for easy cleanup. Place the seared (or raw) chuck roast right in the center of the pot—let it sit there like the star it is, ready to soak up all that tangy goodness we’re about to add!
Sprinkle the Ranch Mix: Grab your 1 oz packet of ranch dressing mix—tear it open and sprinkle it evenly over the top of the roast. Use your fingers to pat it down gently, coating the beef with that creamy, herby flavor—it’s the first layer of deliciousness!

Add the Au Jus Mix: Take your 1 oz packet of au jus gravy mix—open it up and sprinkle it over the roast, right on top of the ranch mix. Spread it out so it covers the whole surface—this savory boost is going to meld into the beef like a dream!
Top with Butter: Grab your 4 tablespoons of unsalted butter—cut it into 4 pats with a knife if it’s not pre-sliced. Place them evenly on top of the roast, letting them sit there like little golden crowns. They’ll melt down and make everything rich and luscious—oh yeah!
Add Pepperoncini and Juice: Open your jar of pepperoncini—pick out 6-8 peppers with a fork and scatter them around and on top of the roast. Then, measure out ¼ cup of the pepperoncini juice from the jar—pour it slowly into the crockpot, letting it pool around the beef. That zesty kick is key!

Cook It Low and Slow: Pop the lid on your crockpot—make sure it’s secure! Set it to low for 8 hours (for ultimate tenderness) or high for 4-5 hours if you’re short on time. Let it simmer away—go live your life while the flavors work their magic!
Shred and Serve: When it’s done, lift the lid—smell that tangy, buttery heaven! Use tongs to lift the roast onto a platter—it’ll be falling apart. Shred it with two forks right in the crockpot if you like, mixing it with the juices and peppers. Scoop it up and dig in—savor the hearty, zesty bliss!

Notes

Rest 10 minutes before shredding for juicier beef—patience pays off!
Adjust pepperoncini for more or less zing—taste as you go.

Use a 4-6 quart crockpot for the best fit and results.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 637Total Fat 41gSaturated Fat 18gTrans Fat 2gUnsaturated Fat 20gCholesterol 205mgSodium 1496mgCarbohydrates 10gFiber 1gSugar 4gProtein 58g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chuck Roast: A 3-4 lb chuck roast is perfect—fatty and tender after slow cooking, it’s the heart of this dish.
Ranch Dressing Mix: One packet (1 oz) of dry ranch mix adds creamy, herby flavor—tangy and essential.

Au Jus Gravy Mix: A 1 oz packet brings savory, beefy depth—pairs beautifully with the roast.
Butter: Half a stick (4 tablespoons) of unsalted butter melts into richness—don’t skimp on this!
Pepperoncini Peppers: 6-8 peppers plus ¼ cup juice from the jar add zesty, mild heat—key to the Mississippi vibe.

Variations and Substitutions

Swap chuck roast for rump roast or pork shoulder—adjust time for leaner cuts.
Replace ranch mix with Italian dressing mix or homemade herbs (dill, garlic powder)—still tasty!
Sub au jus mix with beef bouillon and spices—keeps it savory and simple.

Use ghee or olive oil instead of butter for a lighter twist—flavor holds up.
Swap pepperoncini with jalapeños (for heat) or pickles (for tang)—customize the zip!

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days—reheat with some juice to keep it moist. Freeze in freezer-safe bags or containers for up to 3 months—thaw overnight in the fridge and warm gently. Great for meal prep or future cozy nights!