Mississippi Pot Roast is an easy midweek dinner option that uses packet seasonings and jarred pepperoncinis for tons of flavor and the easiest prep! Cooked in the crock pot!
Heat 1-2 tablespoons of butter in a skillet over medium high heat.
Lightly salt and pepper each side of the pot roast (see note about salt). Add the meat to the skillet and sear each side of the roast until browned.
Transfer the browned roast to the crockpot and pour all the excess butter and browned bits from the skillet into the crockpot.
Sprinkle minced onions over the meat.
Add contents of ranch seasoning and au jus packets. (Using the full packets of these was too salty and strong for my taste buds, so I prefer using ½ packet each - you'll get plenty of flavor!)
Top with remaining butter, cut into pieces. Add pepperoncinis to the pot and place the lid on top.
Cook on low heat for 8 hours or until meat falls apart easily when pulled with a fork.
Shred the meat into large chunks and stir everything together.
Serve with chopped parsley for garnish, if desired.
Storage:
Store in the refrigerator for up to 4 days in a sealed container or freeze for up to 3 months.
Notes
Crock pot Mississippi pot roast is cooked slowly and on low heat for a nice tender pot roast. Cooking it on the high setting will take less time, but the pot roast will not be as tender.
If you are pressed on time, skip the step of browning the pot roast before adding it to the slow cooker. However, the browning step adds additional flavor and also helps lock in the juices.
Be aware of the salt content you’re adding to the slow cooker. If you want to use salted butter, don’t add salt to the meat before browning it. Choose low sodium options for the ranch seasoning and/or au jus packets if available to have more control over the salt level in the finished dish or use just ½ packet each of these seasonings.