This French Onion Mississippi Pot Roast combines the deep flavors of French onion soup with the tangy, buttery magic of a classic Mississippi roast. Cooked low and slow in the Crockpot, the result is fall-apart tender beef with a bold, savory gravy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
3–4 lb chuck roast
1 packet French onion soup mix
5–8 whole pepperoncini peppers
2 tbsp pepperoncini juice
1 stick (½ cup) unsalted butter
½ cup beef broth
1 medium onion, sliced (optional)
2 cloves garlic, minced (optional)
Instructions
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Optional: Brown the roast on all sides in a hot skillet.
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Place sliced onion in the bottom of Crockpot if using.
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Lay the roast on top.
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Sprinkle French onion soup mix over the meat.
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Add butter pieces on top.
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Add pepperoncinis and their juice.
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Pour broth along the edges of the Crockpot.
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Cover and cook on LOW for 8–10 hours.
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Shred the roast and return it to the juices before serving.