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Crockpot Mississippi Pot Roast [Oven, Instant Pot, & Freezer Meal Directions too]

Super simple, quick, and tasty Mississippi roast crock pot recipe! With slow cooker, oven-baked, instant pot, & freezer meal directions! I hope this recipe helps you with a quick & easy dinner idea. Enjoy! | SlowCookerKitchen.com
Prep Time5 mins
Cook Time8 hrs
Course: Main
Cuisine: American
Servings: 6 servings

Ingredients

  • 1 1/2 to 2- pound beef chuck roast
  • 1/2 packet or 1 tablespoon dry ranch seasoning
  • 1/2 packet or 1 tablespoon dry Au Jus gravy mix
  • 1 cup beef broth water, or juice from the pepper jar (a mix of any or all, your choice)
  • 2 to 4 tablespoons butter cut into tiny pats
  • 5-6 pepperoncini pickled peppers

Alternative Full Meal & from Scratch Options

  • 2- pound beef chuck roast
  • 2 tablespoon ranch seasoning
  • 3/4 cup beef broth
  • 1/4 cup Worcestershire Sauce
  • 1/2 tsp garlic powder
  • 3 tablespoon butter
  • 6 pepperoncini pickled peppers
  • 1/4 cup pepperoncini juice from the jar
  • 1 pound baby red potatoes
  • 1 pound carrot sticks

Instructions

Slow Cooker

  • Use the butter to liberally grease the slow cooker insert.
  • Place the pot roast in the center of the crockpot and surround it with vegetables (if using).
  • Sprinkle with seasoning packets, pour liquids over top, and dot with peppers and remaining butter.
  • 6-8 hours on low. High is not recommended (as it makes "pulling" the meat difficult).
  • Use forks to pull and make into sandwiches. Or top rice or pasta.
  • These sandwiches were made with white American cheese slices. But just about any type of cheeses complement the taste.

Instant Pot

  • Use half the butter to grease the pot. Pour broth into the bottom of instant pot insert.
  • Cut roast into 1 pound chunks, add vegetables if you're using them. Sprinkle seasoning and seasoning packets, dot with remaining butter and peppers, sprinkle with remaining liquids.
  • Close and cook on high pressure for 45 minutes. Allow to naturally release for 30 minutes. Pull beef as noted in the slow cooker section and thicken sauce per notes section if desired.

Oven-Baked

  • Assemble as per slow cooker directions. Bake in a preheated oven at 350 degrees for 2 1/2 to 3 hours. Pull with forks and thicken as per the notes section. Serve on sandwiches or over rice/pasta.

Freezer Meal Directions

  • You can freeze this recipe before or after cooking.
  • If freezing beforehand pour the broth/pepper juice into the bottom of a 1-gallon resealable freezer bag. Lay the roast on a cutting board and sprinkle both sides with the ranch seasoning and the au jus mix. Gently drop it in the bag. Toss the peppers in on top. Freeze for up to 3 months.
  • If freezing after cooking then allow it to cool completely. Refrigeration overnight is just fine. Freeze in portion-sized baggies or canisters. Label and freeze for 6 to 8 weeks.

Notes

If you'd like a thicker sauce, just make a corn starch slurry (2 tablespoons of cornstarch added to 1/3 cup cold water or beef broth and stir very well). Mix this slowly into the hot shredded meat and sauce. And then cook an additional 20 minutes for the slow cooker or 5 minutes on saute in the instant pot. For the stove, do this on the stove over medium-high heat by pouring off at least 1 cup of the roast sauce and putting it into a small saucepan and then adding the cornstarch slurry.
Slow Cooker Notes: You can double or triple this recipe. Add a bit more cooking time (30 to 60 minutes) for each pound of meat.