5-Ingredients to Making the Best Pot Roast Ever?

Kevin Pang’s article about making instant ramen luxurious mentioned this dump-everything-into-the-crock-pot-roast recipe which claims to be the best ever. Really? Let’s find out.

A stick of butter and pepperoncini peppers on a chuck roast.

Mississippi Pot Roast

Dump all the ingredients into a crock pot and 8 hours later dinner is served.
4.5 from 32 votes
Prep Time 5 mins
Cook Time 8 hrs
Total Time 8 hrs 5 mins
Course Dinner, Main Course
Cuisine American
Servings 8
Calories 538 kcal

Equipment

  • slow cooker

Ingredients
 
 

  • 3 lbs. beef chuck roast
  • 1 pkt. au jus gravy mix
  • 1 pkt. ranch seasoning
  • 8 tbsp. butter unsalted
  • 8 oz. pepperoncini peppers half of a 16 oz. jar

Instructions
 

  • To a 5-7 qt. slow-cooker, add the roast and top with the gravy mix, ranch seasoning, butter, half of the pepper brine and 12 peppers.
  • Cook on low for 8 hours or until the meat pulls apart easily with a fork.
  • Serve with mashed potatoes, rice, or pasta.

Notes

https://youtu.be/iUJ-0O0nCX8
  • If you wanted to make this in an Instant Pot, use the conversion of 20 minutes (on high-pressure) per pound of meat e.g. three pound roast will take an hour. 

Nutrition

Calories: 538kcalCarbohydrates: 1gProtein: 29gFat: 46gSaturated Fat: 21gTrans Fat: 3gCholesterol: 153mgSodium: 229mgPotassium: 463mgFiber: 1gSugar: 1gVitamin A: 370IUVitamin C: 1mgCalcium: 34mgIron: 3mg
Keyword beef, easy meals, Mississippi Pot Roast, pot roast, slow cooker
Tried this recipe?Let us know how it was!

19 thoughts on “5-Ingredients to Making the Best Pot Roast Ever?”

  1. Hi Emmy! I’ll give this one a try, it seems like it could be a good weekend “protein-prep” recipe given its versatility. You don’t say whether you used salted or unsalted butter, but I’m guessing unsalted would be best based on your assessment of the finished product? Thanks for your videos, really enjoy them!

  2. This sounds like it would suit my family just fine, but I can’t have pepperoncinis (I’m super sensitive to any kind of peppers), so what do you think might be a good substitute for the pepperoncinis that would still work with the other ingredients? I had the thought of maybe trying marinated mushrooms or something(?)

  3. 5 stars
    I just made this! It was delicious, but definitely very oily. I will be draining it for sure. Do you have recommendations for leaner cuts of meet that could work?

  4. 4 stars
    My family makes this for tailgating. Shred it and put on a crusty roll for a yummy sandwich. You can use a packet of Italian dressing mix instead of ranch a make an Italian beef sandwich.

  5. 5 stars
    I made this with a 2.5 lb. roast and some adjustments: unsalted butter, and exactly HALF a ranch seasoning packet and HALF an au jus gravy packet. It is incredible on sandwiches or on top of a baked potato. House smelled divine.

    I made this for my wife who is a big fan and just got one of your shirts. She is also part Chinese and I think you are her spirit animal.

  6. I’m sorry, I’m gonna be one of those people. Now that I have my instant pot I won’t touch my crockpot, but this looks delish! Any idea on conversion or do I need to dust the pot off? Thanks in advance

  7. Hi Emmy,

    I’m in Australia and we don’t get ranch powder here. What would you recommend I use instead?

  8. Tiffany Lauren Groulx

    I am making this right now, had to use pork roast instead, so I will update on the recipe later on once it’s done. Thank you. Always looking for new ways to cook up roasts.

  9. Emmy,

    I’m dairy free. Will this work with Earth Balance or other non-dairy butter substitutes? I’m worried it might just be an oily mess.

  10. I think Earth Balance would work, but if you’re concerned about it being overly greasy just use half the amount of butter.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




TAKING BIG BITES

free email series

What Food Can Teach Us

Get it...here!