Crock Pot Mississippi Pot Roast

Crock Pot Mississippi Pot Roast

I just got done digging to the bottom of the trash can.

*Sigh.* A phrase I don’t often open with… thankfully. Welp, this isn’t the first time I’ve posted this recipe, and I didn’t realize that the size of the roast was already in the instructions. I thought I had to go digging for that thin little piece of plastic wrap that had the size roast that we bought. And since I got up to my elbows in yesterday’s trash to report this information to you, I will do so. Ahem, (drumroll, please)… it was 2.5 pounds. (That was pretty anti-climactic. I need a dang life.) My point, I suppose, is that the recipe calls for a 3 pound roast, but you can give or take that weight, this is a flexible and very forgiving recipe.

I was pretty psyched to create a gravy from all of the delicious meat juice that is left in the crock pot. I hadn’t done that in the past. I say the best recipes in the world are ones like this. You plop a few ingredients into the crock pot, and literally, don’t have to touch it, mix it, check it, mash it, cut it, roll it, beat it, twist it, WHATEVER. Nothing! ZIPPO! Zilch!

I think I’ve made my point.

Okay one more thing? Economical. This meal, is extremely economical. My husband and I have had two meals each from this already, and there are still leftovers. That’s pretty good for a $10 slab o’ beef.

Crock Pot Mississippi Pot Roast

Crock Pot Mississippi Pot Roast

Tender beef slowly simmers in your crock pot with just 4 other ingredients to create the perfect balance of flavors. The juices are then used to make a thick and savory gravy.


  • 3 lb pot roast (A chuck roast works great, a Rump/bottom round roast works well too)
  • 1 packet Ranch dressing mix
  • 1 packet Au Jus mix
  • 6 pepperoncini peppers (These don’t add heat, just flavor!)
  • 1 stick butter
  • 2 Tablespoons corn starch + 4 tablespoon cold water


Melt the butter and mix in the Au Jus and Ranch Dressing Mix. Add to the crock pot with the pepperoncini peppers and Pot Roast (no need to salt the pot roast prior)

Cook on low for 8-10 hours, or until it’s very tender and easily breaks apart.

Use tongs to remove the beef pieces and set aside on a plate. Use two forks to break it apart

Pour the juices from the meat to a pot on the stove top. Turn the heat on high and bring it to a boil.

Mix the cornstarch and cold water together. This is called a slurry and is used to thicken the juice from the meat to make gravy.

Slowly add *some* of the slurry into the meat juice, whisking constantly. Give it time to thicken before you add more, otherwise it will become too thick (if it does, you can thin it with beef or chicken stock). You likely will not need all of the slurry.

Once it’s near your desired level of thickness, remove it from the heat. It will thicken a little bit more upon standing.

This is delicious served with potatoes and vegetables!

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