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Nothing beats this hearty, tender Mississippi Pot Roast recipe!
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Mississippi Pot Roast (Oven & Crockpot Method)

This Easy Mississippi Pot Roast recipe is the ultimate form of comfort food. This recipe pot roast gives you the most tender, melt-in-your mouth beef loaded with flavor.
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Course Main Course
Cuisine American
Keyword mississippi pot roast
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 6 servings

Ingredients

  • 2 1/2 lbs chuck roast
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • oil to sear
  • 1/2 onion cubed or slices
  • 3 garlic cloves minced
  • 1 cup chicken or beef broth
  • 2 Tbsp Ranch powder
  • 1.0 oz gravy mix au just 1 pack
  • 4-6 Pepperoncini peppers
  • 1/3 cup Pepperoncini juice
  • 4 Tbsp unsalted butter

Beef Gravy-

  • 2 Tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3/4 cup beef roast juices
  • 3/4 cup water or beef broth

Instructions

Oven Method-

  • Preheat the oven to 300°F.
  • Rinse and pat dry the chuck roast. Season with salt and pepper on all sides.
  • Heat a large skillet with oil on medium high heat until oil is hot. Add the chuck roast to the skillet and sear for 4-5 minutes. Flip and repeat until both sides are golden brown.
  • Add the seared roast to a large casserole dish or Dutch oven.
  • In the same skillet, add onions and minced garlic and sauté for 2-3 minutes. Pour in the broth and bring to a simmer.
  • Pour the broth and onions into the dish around and under the roast.
  • Sprinkle the gravy mix and ranch powder over the beef. Top with pepperoncini’s, pepperoncini juice, and cubed butter over the roast and cover the dish with foil or lid.
  • Roast at 300°F for about 3-4 hours, until the roast is tender and falls apart easily. (The time will depend on the size of the chuck roast, typically you want to bake 1 hour for every pound.)
  • Once the beef is tender, remove from the oven and carefully shred the beef with two forks. (If you want to make some gravy from the juices, remove about 3/4 cup of the liquid before shredding the beef.)
  • Top with freshly chopped greens and serve immediately with desired sides.

Slow Cooker Method-

  • Rinse and pat dry the chuck roast. Season with salt and pepper on all sides.
  • Heat a large skillet with oil on medium high heat until oil is hot. Add the chuck roast to the skillet and sear for 4-5 minutes. Flip and repeat until both sides are golden brown.
  • Add the seared chuck roast to the crockpot bowl.
  • In the same skillet, sauté the onions and minced garlic for 2-3 minutes on medium high heat. Add the broth to the onions and bring it to a simmer. (The onions do not need to be fully cooked; they will cook in the slow cooker.)
  • Add the broth and onion mixture to the slow cooker, around the beef.
  • Sprinkle the ranch powder and gravy mix over the beef. Top with pepperoncini’s, pepperoncini juice and cubed butter. (You do not need to mix it.)
  • Close the slow cooker lid and cook on low for 6-8 hours or on high for 3-4 hours. Until the beef is tender and falls apart easily.
  • Once done, shred with two forks and serve immediately. (If you want to make gravy, remove the liquid before shredding the beef.)

Beef Gravy-

  • Once the beef is done cooking, carefully take about 3/4 cup of the liquid from the dish.
  • In a saucepan, melt butter over medium heat. Once melted, add flour and mix until combined. Pour the beef liquid and water or broth into the saucepan and whisk until well combined.
  • Bring it to a simmer, allowing the gravy to thicken. Once thick, remove from heat. Pour the gravy over the beef when serving.