Tender beef chuck roast seasoned to perfection, and slow cooked for 8 hours.
Over the past couple years I’ve shared a few pot toast recipes. Some of the pot roast recipes that I’ve shared have been made in the oven, some in the slow cooker. Since most of you have been asking for more slow cooker recipes, I decided to make & share my Best Mississippi Pot Roast recipe made in the Crock-Pot.
This Mississippi pot roast is simply beef chuck roast seasoned with ranch seasoning, ground cumin, and brown gravy mix – although some people use au jus seasoning instead of the gravy mix. The meat is slow cooked in the slow cooker for 8 hours along with some butter, onions, and pepperoncini peppers.
I also like to cook vegetable with my Mississippi pot roast. I toss in carrots, onions, celery, oh- and lot’s of freshly minced garlic!
This recipe is simply the best Mississippi Pot Roast EVER… My family always goes back for seconds, and yours will too!
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Print the recipe below, and be sure to follow me on Facebook! XOXO
Tender chuck roast, seasoned and slow cooked to perfection.
- 2.5 - 3 lbs chuck roast
- 1 envelope of brown gravy mix
- 1 envelope of ranch seasoning
- 1 tsp ground cumin
- 5 tbsp butter I used unsalted
- 2 tbsp olive or vegetable oil
- 2 medium sized yellow onion sliced
- 5 cloves fresh garlic minced
- 3 stalks of celery chopped
- 8-10 pepperoncini peppers
- 12 oz baby carrots or chopped carrots
- 3 cups beef broth
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Let's start of by seasoning the meat - Sprinkle half of ranch seasoning on each side of the roast, along with the ground cumin.
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Next drizzle the olive or vegetable oil into a large pan, and place it over medium high heat.
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Once the oil is nice & hot, put the roast in the pan.
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Sear each side of the roast until golden, then remove from the pan, and set aside.
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Now toss in the vegetables, and cook for 5 minutes. Then set aside.
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Pour in the vegetable broth, then adjust the heat from medium high, to high. Bring to a boil, then turn off the heat.
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Spray a slow cooker with nonstick spray then toss in the vegetables, and garlic. Also pour in the broth.
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Next add in the roast, and sprinkle in the remaining ranch seasoning & the gravy mix.
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Place the butter on top of the roast, then add in the pepperoncini peppers.
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Set the slow cooker on high, and let cook for 8 hours.
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Break up the roast ( should be falling apart).
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Serve & enjoy over mashed potatoes or rice!
Try these recipes as well!
Smothered Top Round Roast Beef
Roast With Veggies & Potatoes
Simple Roast Chicken
I made Best Mississippi Pot Roast Everyone enjoy the Roast so much. I am going to try the Pot Roas next
Thanks for coming by Harry.
Hey Rosie girl!! Didn’t I mention a few recipes back that you have spoiled me and I need videos! Lol. I hardly ever follow the directions, I just look at the video prepare it as watch you. Anyway, this looks amazing! I guess I’m just gonna have to READ the directions so I’ll know what to do!! 🙂
Ok so I was typing too fast…I was saying I look at the video and I prepare the food as I watch you prepare it. …
Ok Rosie, so I’m really tweaking!! I guess my iPad was acting funny cause now I see the video….UNLESS….u really heard my cry and added it! Ha! I will be making this soon. I will let you know how it turns out! Have a good evening.
LOL!! The video was there .
There is a video right before the recipe 🙂
Looks delicious:-) I have my pot roast out now to slow cook for tomorrow’s Mississippi Pot Roast. What coincidence!!
😀 . I hope that you try the recipe soon!
Hey Rosie,
You have such delicious recipes on here!!! I love cooking and trying new twists on food. Thank you
Thanks Camille!
Rosie!!! One word….AMAZING! I tried this recipe and it was soooo good. Awesome flavor! I have placed it in my recipe rolodex! 🙂
Hi Rocquin! So glad that you liked the recipe! It’s definitely one of my favorites! XOXO
Hi Rosie, I made the Mississippi pot roast and it was delicious. Would you happen to know the ratio portion if I was to double it. Can I double this recipe in the crackpot. Thank you
Typo Crockpot!
You would have to double all the ingredients.
Rosie, I made this today for my Husband. First time ever making a roast and it came out PERFECT and he loved it. Thanks!!!!!
Thanks for trying my recipe!
Hey Rosie! I plan on making this today but my husband bought chopped pepperconi peppers instead of whole, will they work?
Yes, that should work 🙂
Hey Rosie!
I’ve been following you for years! It all started with your peach cobbler video!
I’ll be making this for about 10 people, should I make more than one roast?
Hi Isreal! Thanks for sticking with me for so long! You may want to double or even triple this recipe 😀
Thank you!! Last question (lol), if I️ double it would all of that fit in one crock pot?
It should, if you’re using a 6 qt 🙂
Hi Rosie I just discovered your site for the first time and would love to try this recipe. can I substitute the pepperoncini peppers with something else?
Hi Shannon! Welcome to my blog. Sure you can use bell peppers if you’d like.
YUMMY, I made the Mississippi Pot Roast and it was delicious! I bought another cut of beef that was on sale, and it was sooo good. My ate 1st, 2nds and took it to lunch the next day. Definitely a keeper!
Glad that that you liked the recipe! XOXO
My family truly enjoyed your recipe. This now a permanently staple for my family.
So glad that you liked the recipe!
Your recipe calls for cooking the roast on high for eight hours, whereas, all other Mississippi Roast recipes call for a low temp for eight hours.; I’m totally cornfused; should it be cook on the high setting for eight hours or the low setting for eight hours. Thank you in advance.
Rosie, my family just finished the best pot roast ever, and I want you to know I used your recipe; although, I used low temp for eight hours. Plus, I should tell you that I only came across your site/recipe after searching for MIssissippi Roast recipes that contained garlic (we are Italian and use garlic when cooking all meats). I’m so glad you used garlic in your recipe or else I would never have found yours! Thank you!
The best!
Hi Patti!! I’m glad that you found me!
It depends on who’s recipe you’re using. Whichever you decide to use, follow those written directions 😉
Rosie, Rosie, Rosie! Thank you, so much, for your recipe.
I used a 10 pound pork shoulder (because that’s what I had to work with) and roasted it in the oven (preheated at 425 degrees, then, after I put the pan of food in the oven, I turned the setting down to 225 degrees). Other than the type of meat, I followed the recipe word-for word.
I slow roasted (or is it braised since there was so much yummy liquid?) everything for about 8 hours. The gravy formed from the ingredients was incredibly good on mashed potatoes.
The roast was so tender, so moist, so wonderfully delicious! I’m still eating it on the third day, shredded and used in soft tacos, and it is still as juicy and tasty as day one – if not better.
This recipe is a keeper!
Hi Yolanda! Thanks for trying!
This Pot roast was so delicious my family and I loved it