This 4-Ingredient Crock Pot Mississippi Pot Roast combines chuck roast, ranch seasoning, au jus gravy mix, and butter for a hearty dinner with very little preparation. The beef slowly becomes tender enough to shred, while its juices blend with the seasonings into a rich sauce.
What You’ll Need
- Chuck roast. Use a 3–4-pound roast, fully thawed. Chuck softens during long cooking and works well for shredding.
- Ranch seasoning mix. One packet adds herbs and savory seasoning. Use the dry mix directly from the packet.
- Au jus gravy mix. One packet flavors the cooking juices. Add it dry without preparing it separately.
- Unsalted butter. Use ½ cup, or one stick. Cut it into pieces to distribute across the roast.
How to Make Crock Pot Mississippi Pot Roast
Place the chuck roast in the bottom of a slow cooker large enough to hold it comfortably. Sprinkle the ranch seasoning and au jus mix evenly over the surface.
Arrange the butter pieces over the seasoned beef. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the roast is very tender and separates easily with a fork.
Remove any large pieces of fat as you shred the beef. Gently stir the meat into the juices so every portion is coated.
How to Tell When the Roast Is Tender
Test the thickest part with a fork. The meat should pull apart with little resistance. If it still feels firm or is difficult to shred, replace the lid and continue cooking, checking again periodically.
Cooking time depends on the roast’s thickness and your appliance. Keep the lid closed as much as possible during cooking to retain heat.
Tips for the Cooking Juices
The beef releases liquid as it cooks, which combines with the butter and seasoning mixes. Follow your slow cooker manufacturer’s requirements for cooking liquid.
Before mixing in the shredded meat, skim excess surface fat if desired. The consistency of the sauce will vary with the roast and gravy mix. Taste before adding any optional seasoning because both packets contain salt.
What to Serve with Mississippi Pot Roast
Spoon the shredded beef and juices over mashed potatoes, buttered egg noodles, or rice. Add steamed green beans, roasted carrots, or a green salad to complete the meal.
The beef also makes a hearty sandwich filling. Use a slotted spoon to portion it onto rolls, then serve extra cooking juices alongside.
Frequently Asked Questions
Do I prepare the seasoning mixes first?
Add both mixes dry, directly over the roast. They blend with the butter and beef juices during cooking.
Do I need to brown the roast?
This recipe starts with the roast directly in the slow cooker. You can brown it in a skillet first if you would like additional surface color and flavor.
Can I use salted butter?
Yes, though it adds more salt to a dish already seasoned with two packaged mixes. Unsalted butter gives you more control over the finished flavor.
Why is my roast difficult to shred?
Chuck roast may need additional cooking time to soften. Cover and continue cooking until a fork separates the meat easily.
4-Ingredient Crock Pot Mississippi Pot Roast Recipe Card
Slow-cooked chuck roast with ranch seasoning, au jus mix, and butter, shredded into its savory cooking juices.
- Prep time — About 5 minutes
- Cook time — 8–10 hours on LOW or 5–6 hours on HIGH
- Servings — 6
Ingredients
- 1 chuck roast, 3–4 pounds, fully thawed
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup unsalted butter, cut into pieces
Instructions
- Place the chuck roast in the bottom of your slow cooker.
- Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the roast.
- Arrange the butter pieces across the top.
- Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beef is very tender and shreds easily. Follow your appliance manufacturer’s requirements for cooking liquid.
- Shred the beef with two forks, removing large pieces of fat. Skim excess fat from the cooking juices if desired.
- Stir the shredded beef into the juices and serve warm.
Recipe Notes
- Use both seasoning mixes dry.
- Keep the lid closed as much as possible during cooking.
- If the beef resists shredding, continue cooking until tender.
- Taste before adding optional salt.
- Prep and cooking times are estimates.