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Slow Cooker Mississippi Pot Roast

40 Reviews

This Easy Slow Cooker Mississippi Pot Roast Recipe requires just four ingredients and there’s no prep work involved beforehand. Simply add everything into the slow cooker and walk away! 

slow cooker pot roast shredded in serving platter

The BEST Slow Cooker Pot Roast

This is our new favorite slow cooker Mississippi pot roast recipe and it’s only 3 ingredients! I cannot even believe how perfect and juicy it was!!  All you need is a great cut of beef, a slow cooker, and three simple ingredients and you’ve got the best slow cooker pot roast! It’s basically a Mississippi Roast recipe, which we all know and love.

Except, making a pot roast was turning out to not be rest for me. I was trying to figure out how to make a juicy roast by searing it, marinating it, injecting it, and so on and nothing was really hitting the spot for me. So I did what any normal person would do after an extended period of failures — I gave up. 

Okay, maybe everyone doesn’t give up, but I just decided that maybe a beef roast wasn’t my thing. I took up pork and it totally went well. We made carnitas, tender shredded pork and finally a juicy shredded beef. But it still didn’t taste like that classic pot roast. And the gravy wasn’t that brown gravy I wanted.

It ends up so juicy and tender you won’t even be able to lift it out of the slow cooker (we use Hamilton Beach). 

And there are wonderful drippings that make the best gravy. I just serve ours with the juices, but sometimes when we serve it with our favorite mashed potatoes I’ll whisk the dripping with a little cornstarch and water and let it thicken. It’s awesome.


slow cooker pot roast

Slow Cooker Pot Roast Ingredients

As we mentioned earlier, this CrockPot chuck roast recipe requires just four ingredients. Here’s what you’ll need to make the best slow cooker pot roast recipe: 

  • Beef chuck roast
  • Dry ranch dressing packets
  • Au jus seasoning packet
  • Unsalted butter

What’s the Best Roast for Pot Roast?

Want to know which cut of beef is best for a slow cooker roast or pot roast? We prefer a simple chuck roast, but remember to look for one that has good marbling. But not so much that it’s all over in big pieces of fat, because without realizing it you’re paying for all of that weight and will end up with less meat than you expected.

How to Make Slow Cooker Pot Roast

It’s truly amazing how easy this slow cooker pot roast recipe is! Here’s how you make it: 

  1. Place the chuck roast into the slow cooker insert. 
  2. Sprinkle the two seasoning packets on top. 
  3. Place butter on top of the roast. 
  4. Place the lid onto the slow cooker, then let the roast cook on low for 8 hours. 

If desired, you can shred the beef after 7 ½ hours and let it cook in its juices for another 30 minutes before serving. 

slow cooker pot roast on white plate

Do You Add Water for a Slow Cooker Roast?

One of the biggest questions we about chuck roast CrockPot recipe is why we don’t add any water to the roast. Maybe I’m wrong, but I feel like a lot of older CrockPot recipes wanted water added to a roast recipe, which is completely unnecessary. If you’re cooking a roast and looking for moist, fall apart meat, then adding water is just going to boil the meat, and no one wants boiled meat. 

Can I Freeze Pot Roast? 

Yes, this slow cooker pot roast freezes very well. Once it’s cooled completely, shred the pot roast and pack it into freezer bags. Spoon some of the juices into the bags as well. If desired, you can freeze the juices in freezer bags and use them to make gravy in the future. 

easy slow cooker pot roast shredded in blue serving platter

Tips for Making the Best Slow Cooker Pot Roast

Many have been told to first heat up a skillet and brown the meat on each side in order to seal in the juices. That’s completely false. Browning meat is to give that color and caramelized flavor to the meat, but unless you’re braising it’s really going to disappear a bit in a slow cooker, so I don’t see any need to brown a roast.

The real secret to a roast is to cook it low and slow. In an oven, you’re looking for 225-250 degrees Fahrenheit, and on a slow cooker you want to use the low setting. We never cook a chuck roast or even a pork butt for anything other than low temperature for 8 hours. I promise, it will fall apart.

You technically can cook this easy slow cooker pot roast for 4 hours on high if you’re short on time, but your roast won’t be anywhere near as fall apart tender as it’d be if you let it cook on low for the full 8 hours. 

More Slow Cooker Recipes: 

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This is our new favorite slow cooker pot roast recipe and it's only 3 ingredients! I cannot even believe how perfect and juicy it was!! ohsweetbasil.com

Slow Cooker Pot Roast

4.16 from 40 votes
Prep Time: 2 minutes
Cook Time: 8 hours
Total Time: 8 hours 2 minutes
Servings: 6 -8 servings
This Easy Slow Cooker Pot Roast Recipe requires just four ingredients and there’s no searing involved beforehand. Simply add everything into the slow cooker and walk away! 


  • 3 lb beef chuck roast with good marbling (ask your butcher for help)
  • 1 dry ranch dressing packet
  • 1 au jus seasoning packet
  • 1/2 cup unsalted butter


  • Sprinkle the top of the meat with the ranch seasoning and then the au jus packet.
  • Place the butter on top.
  • Cover with the lid and cook on low for 8 hours, shredding into the sauce after 7 1/2 hours if desired.


To make gravy from the drippings: Heat drippings in a saucepan with a little extra water if needed. Once it's boiling, add 1 tablespoon cornstarch that has been mixed with 1 tablespoon cold water. Whisk until it boils again and turn down to a simmer to thicken.
pot roast will keep for 3-4 days in the frig
Nutrition Facts
Slow Cooker Pot Roast
Amount Per Serving (1 g)
Calories 304
% Daily Value*
Cholesterol 131.8mg44%
Carbohydrates 0.5g0%
Fiber 0.1g0%
Protein 36.2g72%
* Percent Daily Values are based on a 2000 calorie diet.

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Healthy Habits That Help Me!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • The quickest, tastiest, roast beef I’ve ever made. Leftover meat & sauce freezes perfectly. We’ve eaten it as part of a roast dinner, in rolls, added to a grilled cheese sandwich & individual sized pies. So versatile & absolutely delicious! Thank you.

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    • You’re the best! Thank you so much for the feedback! And repurposing leftover pot roast is one of my favorite things!

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  • This is GOOD. And EASY! The first time I made this, I was shy about the ranch seasoning as I was taking it to my mom who had sprained her ankle, and she’s not a big ranch fan. It was really good (and my mom loved it and asked how I made it – and she’s picky about roast!), but the drippings weren’t quite as flavorful as I wanted. So this time I used the written amount of both seasonings (although only about half as much butter) and it was SO GOOD. It doesn’t taste like ranch at all, it just tastes like delicious roast. And I was lazy and instead of putting the drippings into a saucepan, I just turned the crockpot onto high after the meat was done and added the cornstarch right into the crockpot and it worked fine. Not as thick as normal gravy, but I wasn’t worried about it. It tasted so good and is so easy, I don’t think I’ll ever cook roast any other way!

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    • Thank you so much for the feedback Kelsey! I’m so glad it was a hit! Now I’m craving roast!

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  • Can this be made in the instant pot on the pressure cook function? I want to make this because it’s sooo yummy but I want it made quickly in the instant pot. If this is possible, what are the directions/modifications? 🙂

    • Reply
    • Hey Lauren! Great question! I haven’t ever tried it and it’s the slow cooking that makes the gravy. If I were to try it, I would do 60-80 minutes depending on size.

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  • Quite salty but nice flavor!

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    • Thanks Joan! Everyone tastes salt differently but you could reduce the amount of ranch you put in next time. Thanks for taking time to leave a review!

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    • Can you use regular butter instead of unsalted? How will that affect it?

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      • Hey Brooke! Great question! Regular butter combined with the ranch and the au jus just gets a little salty for me so I like to use the unsalted butter. That will be the only difference…how salty it is.

  • I have made this 8 times. The BEST and easiest roast to make ever. I don’t think I have ever had one more flavorful! Even made it for our COVID stuck at home Easter with fantastic reviews from the pickiest eater. Thank you so much for sharing your amazing recipes!

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    • Yay! LOVE to hear this! Thank you Renee!

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  • THANK YOU!!! I grew up with those boiled roasts you talk about and always hated them. I just hosted Christmas lunch for my family and I really wanted to try a roast. I doubled the recipe and left it cooking overnight. I was nervous (because Christmas depended on this 😉) but knew you haven’t failed me yet. It turned out SOOOOO good! I even sent my dad the recipe because he wants to make it this weekend!

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    • Yay! You made my day, Katie! So glad you enjoyed it!

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  • OMGGGGGG!!!! This was AMAZING!!! Thank you

    • Reply
    • Yippee!! So glad you enjoyed it and thank you for leaving a comment!

      • Reply
  • WONDERFUL!!! This is the best roast I have ever had. The tenderness and flavor just melt in your mouth. I had given up completely on trying to cook a tender roast until I saw this recipe which explained the concept of not using water. (Water just boils your meat, doesn’t tenderize it) I followed the recipe as written without adding or changing anything. 8 hours later we were enjoying a sit-down meal that everyone was raving about. This will be my go-to recipe for roast and if I could, I would give it a 10-star rating. Thank you so much!

    • Reply
    • Wow! Thank you so much Tanya! So glad it was a hit for your family!

      • Reply
  • LOVE this!  Omitted the butter and it didn’t detract from the flavor one bit. Also removed the fat from the drippings before making the gravy. SO delicious!  Thank you!

    • Reply
    • Thanks Cathy! Thanks for the feedback!

      • Reply
  • I have not used this post yet but am going to today. I use the slow cooker a lot and find these rescipes real helpfull. Sometimes I use them as a guide and put in my own herbs and spices and meat could be roast, steak or whatever I have on hand at the time. This one sounds great.

    • Reply
  • This sounds like it would be VERY salty. Has anyone found it to be too much so?Thank you!

    • Reply
    • The salt actually works to tenderize the meat so you’ll definitely want to buy a good size of roast but it wont be too salty. 🙂

      • Reply
  • Somehow I get a popup that stayed around and nothing I could do would get rid of it. It was a recommended instagram account. What gives?

    • Reply
    • Me too. Guess it’s the ad to pay for the site.

      • Reply
      • Hi Faye and Dona, the pop up in the bottom right corner is for our instagram account where we share even more than what we share on the blog. In the top right hand corner of it is an arrow (it looks like a big “v”) and if you just click that it will go away immediately. Sorry for the trouble, it’s the only way for us to point our readers to where else they can find us. Hope you have a great week!

  • I’m sure this is a silly question – but I’ve never made homemade gravy before. When you say the drippings could be turned into gravy, you don’t say how much should be added to the pan – can you give me a rough estimate?

    Thanks 😀

    • Reply
    • Hi Rebecca,
      I just pour off whatever is left in the pot into a skillet, straining out any fat and turn the heat on to medium. As it begins to simmer I add a little corn starch to a bowl of water, about 2 teaspoons to 1-2 tablespoons of water and slowly drizzle it into the drippings while whisking. If there are a lot of drippings I add more cornstrach and water. Also, sometimes I just skim the fat and serve the juices with the meat. That’s our favorite and less work 🙂

      • Reply
  • Ran out of time to put this on this morning but am really craving it!!! I don’t want to loose the juicy tenderness. I was thinking on high for two hours and low for four? Have you ever done it like that?

    • Reply
    • You could do on high for 4 hours but it wont be as tender. On low for 4-6 would give it a little more time to render out those fats and make it juicy. 🙂

      • Reply
  • Hi! I have to say, this is the BEST, easiest recipe I’ve ever tried with a pot roast. It is our favorite, and I’ll never cook it any other way haha! I’m making 2 today(in two crockpots) for dinner, and feeding our fam + a few extended family members. My Mother-in-law has Celiac’s disease so she needs gluten-free meals/foods. I have not been able to find a gluten-free Au Jus gravy packet; so you think it’d get the same/similar effect if I just used a brown gravy(gluten-free) packet instead of Au Jus?? ?

    • Reply
    • *do

      • Reply
    • Hi Elizabeth, we’ve used the gravy as well and while I prefer the au jus we actually enjoy both so I say go for it! And thank you, thank you for the compliment!

      • Reply
  • re Pot roast. Your recipe says to shred the roast after 7.5 hours into the sauce the under note it says to make the gravy. This confuses me. Is it a shredded beef or a pot roast?

    • Reply
    • Carol,
      It’s can be called shredded beef or pot roast as cooking it so low and slow results in fall apart meat versus sliceable meat. The sauce can be turned into a gravy by thickening it up on the stove top but we don’t always take the time to do that. 🙂

      • Reply
  • I have made this a couple times now and the flavor is outstanding! I love it and it’s foolproof. My only concern is that it comes out VERY, VERY fatty/oily and is too greasy to eat. Besides trimming the meat even more, do you have suggestions for this problem? Thanks!

    • Reply
    • Hi Breanna,
      Unfortunately that fat is what really flavors it. I would ask your butcher to cut you a fresh roast and expertly trim it that way you have great marbling for flavor but you avoid excess. When you go to serve just skim the fat off. And thank you for the sweet comment ps!

      • Reply
  • can you add in veggies with this and if so when could I add them in?

    • Reply
    • If you’d like them very soft you can actually add them in the beginning otherwise halfway through.

      • Reply
  • The recipe looks fantastic! Just one question. When you say
    1 dry ranch dressing packet
    1 Au Jus Seasoning Packet

    How much is that exactly in grams or tablespoons because not all the packets are the same? Can’t wait to try it! 🙂

    Thank you

    • Reply
    • Hi Swaema,
      The packets are about 1.5 ounces, I’ve never measured it in tablespoons.

      • Reply
  • could you do on high for 4hrs?

    • Reply
    • You could, but I don’t think it’s anywhere near as juicy and tender. In fact, you may have to slice it. Slow and low gives the best flavor and texture.

      • Reply
  • Loved it!!!!!!! Made the roast and used it in a French Dip!!!!!! Awesome. My husband normally does nor like anything with Ranch dressing…shhhhhhhhhh. He loved this!!!! Thanks so so much

    • Reply
    • Lol, I love it when we can be sneaky!

      • Reply
  • Is your roast frozen when you put it in the crockpot for 8 hours or is it defrosted?

    • Reply
    • Defrosted. A frozen would need more like 12-14 hours.

      • Reply
  • I make this recipe on a regular basis for my family with one variation. I add a few pepperocinis (4 or 5) to the crock pot for a little extra flavor and I promise you, it makes the roast divine!

    • Reply
    • Oh, I’ve never even thought of that! What a great idea and the husband has already voted yes on trying it!

      • Reply
  • I am in Australia and we don’t have the au jus recipe pkt or dry rach dressing pkt any suggestion on what I can use to replace them?Thank yu

    • Reply
    • My favorite way to cook a beef roast is in the slow cooker. Spread 1 can of condensed (undiluted) cream of mushroom soup over the top, and sprinkle with 1 packet (dry) onion soup mix. If you do not have access to either of these ingredients, sprinkle generously with dried onion flakes or perhaps use a sliced fresh onion. I do not add water to my roast. Cooking for hours in the slow cooker is what makes it so tender. We usually cook our roast till it is tender enough to fall apart.

      • Reply
      • I have also used Campbell’s Cream of Onion soup, and it was great, too! I use this basic slow cooker method for chicken, pork loin, and beef roasts, though I do not usually add anything to the pork loin. (I think the pork loins we buy are already injected with a saline solution.) Cooked some chicken with salsa, corn, and black beans in the slow cooker recently, and it was wonderful! Added 8 ounces of cream cheese 30 minutes before serving, and let it melt. It was a zesty, creamy dish.

      • That all sounds wonderful and we are the same, we like it to be falling apart. 🙂

    • hmmmm, I know there are recipe on the web for making both from scratch. I say google those because the flavor is fantastic and your’s will probably be even better!

      • Reply
  • Where dat pin button!? This is a definite keeper! Thanks for sharing!

    • Reply
  • I’ve been making a similar recipe for years, but instead of 3 Ingredient Pot Roast, it’s called 3 Envelope Pot Roast. It uses a packet of dry Ranch dressing, a packet of dry Italian dressing, and a packet of Brown Gravy. The drippings / gravy are divine! I’ve never considered putting butter on top – totally doing that the next time I make it. Thanks for the idea!

    • Reply
    • well dang, I HAVE to try that next!!!!

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      • P.S. I forgot to mention the beef broth! In place of water, 10-12 oz. of beef broth is used. This gives the juices (or gravy, if you choose to thicken it up after the roast is done) an amazing flavor. I always opt for the gravy!

      • oh I love that. Those little changes can make the recipe so amazing!

  • So yummy! We had the pot roast and the rolls for dinner. My husband said to put a star by this one! We all loved it. Thanks so much.

    • Reply
    • really?! Thank you soooo much!

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  • Instead of water, place a stick of butter on top of the roast. It is delicious.

    • Reply
    • Linda! You are wonderful! There was supposed to be butter on top but I totally spaced it. I just hope no one made the recipe yet. THANK YOU!!!

      • Reply
  • sometimes the best recipes are the simplest! i love how tender and delicious this roast looks!

    • Reply
  • I’m one of five kids as well and I’m the first to admit I’m the world’s pickiest eater, but I loved pot roast Sunday dinners after church. My mom always put in cut up carrots. If I add t them would I put them in at t the beginning or later on?

    • Reply
    • My mom too! We add ours at the beginning but if you want more of a crunch you could add them half way through.

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  • This is on my meal list for the week to make for my boyfriend. I can imagine him eating this with everything!

    • Reply
    • he will love it!

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  • Yeahhhhhhh!!!!!

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  • I’m one of 5 kids too, and I’m not sure how my parents did it! We still get together most Sundays for family dinner, and I love bringing my two little ones into that tradition.
    Pot roast is such a classic meal for Sunday dinner, and I’m so excited to try this slow cooker version!

    • Reply
    • So funny to thinkk that 5 used to be the norm and now 1 or 2 is. I kinda miss having all of us kids around.

      • Reply
  • Pot roast is the best, especially for the sandwiches!

    • Reply
    • amen to that!! In fact I like the sandwich better!

      • Reply
  • So simple for Sunday dinner, I love it!

    • Reply

Healthy Habits That Help Me!