This slow cooker 5-ingredient Mississippi pot roast is the kind of set-it-and-forget-it supper that’s seen many a busy farm day through to a comforting evening. It leans on pantry staples—especially a packet of dry ranch seasoning—to turn an inexpensive beef roast into something fork-tender and full of flavor. The method is as simple as it sounds: you lay the raw roast in the slow cooker and sprinkle the ranch right over the top, followed by just three more ingredients. Mississippi pot roast is a newer classic compared to the dishes I grew up with, but it’s earned a permanent place at my Midwestern table because it tastes like it’s been around forever and always gets a yes from the family.
Serve this pot roast spooned over fluffy mashed potatoes or buttered egg noodles so they can soak up all that savory gravy. It’s also wonderful alongside simple sides like green beans, glazed carrots, or a crisp lettuce salad. Warm dinner rolls or thick slices of country bread are perfect for mopping up the juices. If you have leftovers, tuck the shredded meat into toasted buns with a slice of provolone for easy sandwiches the next day.
Slow Cooker 5-Ingredient Mississippi Pot RoastServings: 6
Ingredients
3 to 4 pounds beef chuck roast
1 packet (1 ounce) dry ranch seasoning mix
1 packet (1 ounce) au jus gravy mix
1/2 cup (1 stick) unsalted butter
8 to 10 whole pepperoncini peppers (with a splash of their brine, about 2 tablespoons)
Directions
Place the raw beef chuck roast into the bottom of your slow cooker, trimming any large, hard pieces of fat if you like but leaving some for flavor.
Sprinkle the dry ranch seasoning mix evenly over the top of the roast, letting it coat the surface well.
Sprinkle the dry au jus gravy mix evenly over the ranch-covered roast.
Cut the stick of butter into 3 or 4 pieces and place the pieces on top of the seasoned roast.
Scatter the whole pepperoncini peppers over and around the roast, then pour a small splash of the pepperoncini brine (about 2 tablespoons) into the slow cooker for extra tang.
Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily pulls apart with a fork.
Once cooked, use two forks to gently shred the beef right in the slow cooker, mixing it with the buttery, savory juices and peppers. Taste and adjust seasoning if needed.
Serve the shredded Mississippi pot roast hot, spooning some of the cooking juices over each portion.
Variations & Tips
For a milder dish, use fewer pepperoncini peppers and skip the extra splash of brine; you’ll still get good flavor without as much tang. If you prefer a bit more sauce, add up to 1/2 cup of low-sodium beef broth around the roast before cooking, keeping the ranch and au jus sprinkled directly on the meat. You can also use a different cut of beef, such as bottom round or arm roast, though chuck will usually give the most tender result. To reduce richness, use half a stick of butter and add a little extra broth to make up the moisture. If you’d like vegetables in the pot, tuck chunks of carrot and wedges of yellow onion around the roast before sprinkling on the seasonings, keeping them mostly under the meat so the ranch still lands on the roast itself. Leftovers freeze well; cool the shredded meat in its juices, pack into freezer containers, and freeze for up to 3 months for easy future dinners.
