Mississippi Pot Roast – Chuck Roast

Featured beef cut:

***Chuck roast***

The chuck roast comes from the shoulder/neck/upper arm area on the cow. Perfect for low and slow cooking, its a great cut for any kind of pot roast!

The Mississippi Pot Roast is our FAVORITE roast to make. Its ridiculously easy and insanely delicious. Five ingredients (six if you add in some carrots). No browning, no mixing, just combine and go! Serve with mashed potatoes and dinner rolls, and you’ve got a perfect roast meal!

We always double the sauce so that we can make french dip sandwiches later in the week with the left overs. If you plan on doing this, it’s best to put the meat and jus in separate containers in the fridge so that you can easily remove the excess fat from the jus. An oily jus is rather unpleasant for a french dip. I love to chop up the pepperoncini peppers and add them to the sandwhich, so save those too! The recipe below is for this double batch of sauce, so if you don’t want extra, just halve all the ingredients (except the butter, its 1 stick no matter what or you’ll end up with a bunch of extra fat).


  • 2x ranch seasoning packets
  • 2x beef au jus gravy packets
  • 1x stick of butter (only use 1 stick of butter for a single or double batch)
  • 1x jar of pepperoncini peppers
  • 1x 3-5 pound beef roast
  • Carrots (whole cut in to rounds, or baby carrots)


It really can’t get any more simple. Just put everything in the crockpot and cook on high for 3-4 hours, or low to 7-8 hours. You can put the sauce ingredients on the bottom of the pot, or sprinkle/pour over the top. I like to flip the roast half way through so both sides cook in the juices. However you decide to do it, its going to be delicious!

Serving suggestions:

Serve over mashed potatoes with dinner rolls

Use the left overs to make french dip sandwiches!

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