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Crockpot Mississippi pot roast and gravy served over rice with purple hull peas.

Crockpot Mississippi Pot Roast

This easy Crockpot Mississippi Pot Roast combines chuck roast, Campbell’s Beefy Mushroom soup, pepperoncini juice, and whole pepperoncinis for a tender, flavorful dinner with almost no prep. Serve over mashed potatoes or rice. My favorite is rice with purple hull peas on the side.
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Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Course Beef Recipes, crockpot recipes, Main Course, One Pot Meals, Slow Cooker Recipes, Weeknight Meals
Cuisine Southern Comfort Food
Servings 6 servings

Equipment

  • 1 6-8 Quart Slow Cooker

Ingredients
  

  • 1 medium to large chuck roast
  • 2 cans Campbell's beefy mushroom soup (cream of mushroom is great, too)
  • ¼ cup pepperoncini juice, from the jar
  • ½ cup whole pepperoncinis

Instructions
 

  • Place the chuck roast in the Crockpot.
  • Add the Beefy Mushroom soup, pepperoncini juice, and whole pepperoncinis, spooning the soup over the roast.
  • Cover and cook on HIGH for 4–5 hours, or until the beef is tender enough to pull apart easily. A larger roast may need additional time.
  • Pull the roast apart with two forks, removing any large pieces of fat. Stir the meat into the gravy.
  • Serve over mashed potatoes or rice, spooning plenty of gravy over each portion. I like mine over rice with purple hull peas on the side.

Notes

  • Add the canned soup directly to the Crockpot without diluting it.
  • Fork tenderness is the best guide for doneness. If the roast is still firm, cover and continue cooking.
  • This is my version of Mississippi pot roast, made with Beefy Mushroom soup instead of ranch seasoning, au jus mix, and butter.
Keyword beef crockpot recipes, crockpot recipes, mississippi pot roast, pot roast with beefy mushroom soup, slow cooker recipes