Crockpot Mississippi Pot Roast
From the Kitchen of: KC
Place the chuck roast in your crockpot (no need to sear it first, though you can if you want)
Sprinkle both seasoning packets over the roast
Place the stick of butter on top
Add the pepperoncini peppers around the roast
Cook on LOW for 8 hours (or HIGH for 4-5 hours)
Add quartered potatoes and carrots in the last 3-4 hours for a complete meal
The roast should be fall-apart tender when done
Tips:
Don't add any liquid - the roast creates its own as it cooks
The pepperoncinis add a tangy kick but aren't really spicy
Save the cooking liquid - it makes an incredible gravy. You can thicken it with a cornstarch slurry if you want
Shred or slice the meat before serving
If you have more time, low and slow is better than high heat
Make Gravy
After removing the roast, pour the cooking liquid into a measuring cup or bowl
Skim off excess fat if you want (or leave it for richer gravy)
Pour the liquid into a saucepan on the stove over medium heat
Mix 2-3 tablespoons cornstarch with 3-4 tablespoons COLD water in a small bowl until smooth (no lumps)
Slowly whisk the slurry into the simmering liquid
Keep whisking and let it simmer for 2-3 minutes until thickened
Last Modified: December 18, 2025