Mississippi Pot Roast (Crockpot)

This Mississippi Pot Roast is a slow-cooked classic that’s fall-apart tender and dripping in savory, buttery flavor. Made with simple pantry staples and minimal prep, it delivers juicy, melt-in-your-mouth results—perfect for a cozy family dinner or easy weeknight meal. The rich blend of ranch, brown gravy, butter, and tangy banana peppers creates a robust flavor that’s impossible to resist.

Why You’ll Love Mississippi Pot Roast

• Dump-and-Go Simplicity – Minimal prep, then let the slow cooker do all the work.
• Flavor Explosion – Ranch, gravy, and banana peppers create a tangy-salty balance.
• Super Tender – The chuck roast becomes incredibly juicy and fork-tender.
• Great for Leftovers – Even better the next day and freezes well.
• Versatile – Serve it with mashed potatoes, rice, or veggies.

Ingredients

• 1 Beef Chuck Roast – 4 to 5 pounds
• 1 stick of Butter – melted
• 1 package of Brown Gravy Mix
• 1 package of Ranch Dressing Mix – Dry mix – Hidden Valley
• 3 to 4 large Banana Peppers – rinsed well, and dried on paper towels
• Garlic Salt – to taste
• Seasoned Pepper – to taste

Directions

1. Preheat the Crockpot
   Set your crockpot to the HIGH heat setting and allow it to warm up while preparing the roast.
2. Season the Roast
   Place the chuck roast directly into the heated crockpot. Sprinkle garlic salt and seasoned pepper generously over both sides of the meat.
3. Add the Butter and Seasonings
   Melt the stick of butter in the microwave, then pour the melted butter evenly over the roast in the crockpot.
4. Sprinkle the Mixes
   Evenly sprinkle the brown gravy mix over the roast, followed by the ranch dressing mix.
5. Add Banana Peppers
   Place the rinsed and dried banana peppers around the roast inside the crockpot. They add a tangy layer of flavor without making the dish spicy.
6. Slow Cook the Roast
   Cover the crockpot with its lid and cook the roast on HIGH for 4 to 5 hours. Then, reduce the heat to LOW and cook for an additional 4 hours, allowing the meat to become extremely tender.
7. Baste and Continue Cooking
   During cooking, ladle the juices from the bottom over the top of the roast occasionally to keep it moist and flavorful.
8. Remove and Skim the Juices
   Once fully cooked, ladle the excess juices into a separate container and refrigerate them briefly until the fat rises to the top. Spoon off the fat and discard it.
9. Final Simmer and Shred
   Remove the banana peppers from the crockpot. Return the defatted juice to the crockpot. Turn the heat back to HIGH, then slice or shred the roast in the juices.
10. Slice and Return Peppers
    Slice the banana peppers open, remove the seeds, then add them back into the crockpot with the shredded roast. Stir gently to mix and set the crockpot to warm until ready to serve.

Pro Tips and Variations

• Use Large Peppers: If your banana peppers are oversized, 3 may be plenty. Adjust to taste.
• Don’t Skip the Butter: It’s essential for the rich texture and flavor.
• Control the Salt: Both seasoning packets contain sodium, so season with care.
• Make It a Meal: Add baby carrots or halved potatoes halfway through for a full one-pot dinner.

Serving Suggestions

• Over creamy mashed potatoes
• With steamed green beans or sautéed onions
• Alongside crusty bread or dinner rolls
• On hoagie buns for pot roast sandwiches

Storage/Reheating

Storage:
Refrigerate leftovers in an airtight container for up to 4 days.

Freezing:
Freeze cooled pot roast and juices in a sealed container for up to 3 months. Thaw overnight before reheating.

Reheating:
Warm in a saucepan or crockpot on LOW until heated through. Add a splash of broth if needed.

FAQs

Can I use a different cut of beef?
Chuck roast is best due to its marbling and tenderness when slow-cooked, but brisket or round roast can work in a pinch.

Are banana peppers spicy?
No, they add a tangy flavor with very little heat.

Do I need liquid in the crockpot?
No additional liquid is needed—the butter, roast juices, and seasoning mixes create a rich au jus during cooking.

Can I cook this on LOW the whole time?
Yes, cook on LOW for 8–10 hours if you prefer a slower, all-day cook.

Conclusion

Mississippi Pot Roast is a true crockpot treasure—effortless, flavorful, and always crowd-pleasing. With minimal ingredients and hands-off cooking, it’s a weeknight winner and weekend comfort food favorite. Once you try it, it’s sure to earn a spot in your regular dinner rotation.

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