Crock Pot Mississippi Pot Roast is tender, juicy pot roast beef that’s full of flavor. This simple slow cooker recipe uses no mixes or packets.
This pot roast has become one of my favorite slow cooker recipes.
I’m always making new recipes, but this is one that I’ve made a number of times. I’ve tweaked it as I’ve gone, and this version is the way that I like it best.
What Makes This Crock Pot Roast Different?
Normally, crock pot Mississippi pot roast is made with a packet of ranch dressing, a stick of butter, and a packet of onion soup mix.
Since I don’t usually have those packets in my pantry, I decided to make a homemade version with the spices that I have.
This pot roast is tender and juicy and requires little prep, which makes it ideal for busy weekday mornings.
Do I Need To Brown The Roast?
I’ve tried browning the meat before adding it to the crock pot. It makes a difference in some recipes, but I didn’t find that it really added anything to this one.
So, I eliminated that step to make the recipe even faster and easier.
What To Serve With Crock Pot Roast
The pot roast is great on a sandwich or with mashed potatoes. It also reheats well and makes great leftovers.
More Pot Roast Recipes!
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Crock Pot Mississippi Pot Roast
Ingredients
- 3-5 pound boneless chuck roast
- 2 ½ tablespoons dried minced onion
- 2 teaspoons dried parsley
- 1 teaspoon onion powder
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Better than Bouillon beef base
- ¼ cup salted butter
- ½ cup juice from jar pepperoncini peppers
- 4 pepperoncini peppers
Instructions
- Place the roast in the slow cooker.3-5 pound boneless chuck roast
- In a small bowl, mix together the ingredients up to the butter. Sprinkle over roast.2 ½ tablespoons dried minced onion, 2 teaspoons dried parsley, 1 teaspoon onion powder, 1 teaspoon dried dill weed, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon Better than Bouillon beef base
- Place butter on top of seasoning, and place the peppers and juice around the roast.¼ cup salted butter, ½ cup juice from jar pepperoncini peppers, 4 pepperoncini peppers
- Cover, and cook on low for 8 hours.
- Shred the beef, and either discard the peppers or serve them with the beef.
Notes
Nutrition
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Reader Interactions
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Comments & Reviews
Sandy says
I wasn’t a pot roast fan until now. This pot roast was tender and so flavorful. I’m definitely going to make this again.
Kate says
Thanks! I’m glad you liked it!
Julie says
Can you add in Potatoes/Celerey/Carrots to this?
Kate says
I haven’t tried it, but I don’t see why that wouldn’t work.
Gloria says
Hi, I ended up here after Googling easy crock pot recipes. This looks delicious. My question is, is it spicy? I really don’t do well with peppers of any sort. Can I eliminate the pepperoncini & juice? Thanks!
Kate says
Hi! Thank you! I’m not normally one for spicy peppers, and I don’t think it’s spicy. You could leave the pepperoncinis out, but the juice helps to tenderize the meat as it cooks.
I also have this crock pot pot roast that’s a more traditional roast recipe.
Hope that helps! =)
Joy says
Wow, this is the best pot roast ever!!! The meat was tender and had so much flavor. This was the first pot roast that I loved.
Kate says
Thank you!
Che says
Can I do 6 hours medium instead?
Kate says
I don’t have a medium setting on any of my slow cookers to test it out, but I would guess that that would work. Good luck! =)
Commentor says
Stupid question time – how does combining the spices with the beef base work? Does it not turn all the seasonings into kind of a paste? Or am I misinterpreting the directions?
Kate says
Not at all! It is sort of a crumbly paste. If you have any other questions, please feel free to ask! =)
Irene says
Excellent recipe! Wonderful flavors and so easy to prepare. My daughter just loved it, ate like there was no tomorrow. Thank you!!
Kate says
Thank you! I’m glad that your family liked it! Thank you for coming back to comment. =)
Lisa says
This is a wonderful roast recipe! I tried it because I wanted a roast recipe that didn’t use cream of soups and mixes, and this was the winnner. This will stay on our regular rotation. Thanks!
Kate says
I’m so glad that you liked it! Thanks for coming back to comment! =)
Emily says
Fantastic! This was one of the best crock pot roasts I’ve tried! I made it because I didn’t want to use mixes, it was so good! thank you for the recipe.
Rob says
This was so tender and juicy. Absolutely delicious!
Kate says
Thank you! Glad you liked it!
Theresa says
I made this for Christmas Eve, 2017 for our family and they ate like there was no tomorrow!!! Sooo very good. And the leftovers were great with a little kick to them. Thank you for sharing this. Have a great New Year.
Kate says
Thank you! I’m so glad your family liked it!! I hope you have a very happy New Year!