Mississippi Pot Roast Recipe
This easy recipe for Mississippi Pot Roast uses simple pantry ingredients, chuck roast, and a crock pot to create a delicious, budget-friendly meal!Step-by-step photos can be seen below the recipe card.
Servings: 6 servings
Ingredients
- ½ Tbsp canola oil $0.02
- 2.8 lb. chuck roast $17.64*
- ¼ cup pepperoncini juice $0.00
- 1 packet ranch seasoning mine was 1 oz, $0.54
- 1 packet brown gravy or au jus mix, mine was 0.87 oz, $0.34
- ½ a stick of unsalted butter cubed, $0.49**
- 5 pepperoncini peppers $0.65
Instructions
- Swirl canola oil in a sauté pan and heat over medium-high heat.
- Once hot, sear each side of the roast for 3-4 minutes, resisting the urge to wiggle it around in the pan. Leave it be, that will make your sear perfect! Flipping with metal tongs is easiest because the roast is a bit heavy.
- Transfer the chuck roast to your crock pot.
- Using a whisk, deglaze the sauté pan with the pepperoncini juice. Remove the pan from the heat.
- Sprinkle the roast with ranch and brown gravy seasoning (or au jus) packets.
- Pour the pepperoncini juice from the sauté pan over the top of your chuck roast and dot it with butter. Add the pepperoncini on top.
- Cook on low for 8-10 hours. Check the meat at the 8-hour mark with a fork. If it falls apart easily, it's done!
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Notes
*My roast was 2.8 lbs, so I recommend you aim for a 2.5-3 lb. roast to keep the cooking time consistent with mine. It starts out as a tougher cut of meat but becomes buttery, tender, and shreddable when slow-cooked.
**Be sure to use unsalted butter in this recipe. The pepperoncini juice and packet seasonings already contain more than enough salt.
Nutrition
Serving: 1serving | Calories: 489kcal | Carbohydrates: 4g | Protein: 41g | Fat: 33g | Sodium: 574mg | Fiber: 0.5g