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Plate of Mississippi Pot Roast, mashed potatoes & brussels sprouts with graphic overlay | A Reinvented Mom
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5 from 4 votes

Mississippi Pot Roast {My Way}

Slow Cooker Mississippi Pot Roast is a dream dinner - just 5 minutes of prep and you are on your way to a flavorful meal your entire family will love.
Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 5 mins
Course: Main Dish
Cuisine: American
Keyword: Crockpot Mississippi Roast, Easy Crockpot Roast, Mississippi Pot Roast, Mississippi Pot Roast Recipe
Servings: 8
Calories: 382kcal
Author: Lori @ www.AReinventedMom.com



  • Place chuck roast in slow cooker. For easy clean-up, use a crockpot liner.
  • In a small bowl, combine beef broth, brine from peppers, ranch seasoning mix and chopped onion. Stir until combined. Pour over roast. Season with salt and pepper.
  • Place butter slices and peppers on top of roast.
  • Cover. Cook 4 hours on high or 6-8 hours on low.
  • Remove roast from slow cooker and transfer to a large plate. Shred meat with two forks, removing any large fatty pieces. Add juice from slow cooker to keep meat from drying out.
  • Refrigeratre leftovers.


1. Brown the roast before placing in slow cooker. I rarely do this and the dish still tastes great.
2. If you need to reduce the sodium, use low sodium broth, unsalted butter and delete the kosher salt.
3. Make a gravy from the cooking liquid by skimming the fat, whisking in a cornstarch slurry and cooking until liquid has thickened.
4. Leftovers are awesome on sandwiches and quesadillas.
5. Nutritional information is provided as a reference only. We recommend verifying the information with your favorite nutritional guide.
Recipe adapted from Laurie's Life - https://lseo.blogspot.com/2010/11/something-good-to-eat.html


Calories: 382kcal | Carbohydrates: 4g | Protein: 33g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 133mg | Sodium: 697mg | Potassium: 607mg | Vitamin A: 230IU | Vitamin C: 5.9mg | Calcium: 34mg | Iron: 3.6mg