Combine beef with gravy mix, ranch seasonings, butter, and pepperoncini in this super easy, juicy, fall-apart tender, flavor-packed crock pot Mississippi pot roast recipe!
Place the meat in the crockpot first.Optionally sear the roast first for extra flavor depth and caramelization. You could also add chopped carrots and onions to create more of a complete meal.
Sprinkle the gravy powder and ranch seasoning mix over the top of the roast.
Top that with the butter (in small pats/chunks or as a whole stick) and the pepperoncini peppers and juice.
Add the lid and cook the Mississippi pot roast in crock pot on LOW for 8-10 hours until fork-tender.
Leave the beef roast to rest for at least 15 minutes for the juices to settle and redistribute for perfectly juicy meat. Then shred it to your desired texture/size with two forks.
To prepare the gravy
Pour or ladle the remaining juices in the crockpot through a sieve into a saucepan and add cornstarch slurry (2 Tbsp of starch mixed with 3 Tbsp water until lump-free).
Add it to the juices and bring to a boil over medium to medium-high heat, stirring until it thickens.
Video
Notes
Use the best meat: Look for fatty/well-marbled tough cuts of chuck roast or beef brisket. Rump roast or round roast will also work, but not be as tender.
The sodium content: Both the gravy and ranch dressing mix are fairly sodium-heavy, so I recommend using unsalted butter or looking for a low-sodium version of one (or both) to better control the sodium levels.
To increase the heat: Add more pepperoncini peppers and/or hotter varieties.
For creamy Mississippi pot roast: Stir in cream cheese (into the gravy) at the end.
Check the blog post for storage and serving suggestions.