This mini Mississippi pot roast recipe uses just 1 pound of chuck roast and cooks up fall-apart tender with classic tangy flavor in a 2-quart slow cooker. It’s the perfect size for one or two, with just enough leftovers for a next-day sandwich. Minimal prep and pantry-friendly ingredients. Booyah! its so good with a spicy kick.
My easy Ciabatta rolls go great with this roast.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Visit my Slow Cooker Collection of recipes for more easy slow cooker dinners for one.
Ingredients (What You Need & Easy Swaps)
- Chuck roast (1 lb): Marbled for tenderness in low, slow cooking. I purchase a 2-3 pound roast, cut it into 2-3 pieces and wrap and freeze so I always have the base for a tasty roast.
- McCormick’s make a Mississippi Pot Roast seasoning which can also be used here. You can substitute a Ranch seasoning mix plus an Au jus gravy mix:
- Yellow Chile peppers: Pepperoncinis are standard but to avoid waste and lessen cost I;ll use 2 peppers from the produce section and water instead of brine.. Swap mild banana peppers if needed.
- Butter: Adds richness and helps emulsify juices. Use less or omit for lighter.
- Optional aromatics/veg: Sliced onion, a smashed garlic clove, a few baby carrots or mini potatoes—keep it mini so the roast still shines.
Salt note: Mixes can be salty—taste the finished juices before adding any extra salt.
Recipe Notes & Tips
- Best vessel: A 2–3 qt slow cooker
- Don’t over-shred: Pull into big, tender chunks to keep it juicy.
- Low-sodium strategy: Use low-sodium mixes or reduce added butter and taste the jus before seasoning.
How to Prepare The Roast
Put everything in the slow cooker, cover and cook on HIGH for 4 to 4.5 hours. That’s All!
Mini Mississippi Pot Roast & Vegetables
Ingredients
Recipe Directions
- Pour the water into a 2-quart oval slow cooker and place the roast inside. Sprinkle with ranch and au jus mixes, top with butter, and place the peppers on top.
- Arrange the carrots and potatoes around the roast.
- Cover and cook on HIGH for 4 hours 30 minutes, until the beef is tender. Check that the internal temperature reaches at least 165℉.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Notes
- Shredding is traditional, but I prefer to serve the roast whole and let it fall apart on the plate.
- You can substitute 1½ teaspoons each of ranch dressing mix and au jus gravy mix for the pre-packaged pot roast mix.
- For a heartier meal, add potatoes and carrots after 2 hours of cooking. Sprinkle with a touch of salt and pepper.
Your Private Recipe Notes
Tried this recipe?
Let us know how it was!Serving Suggestions
- Spoon over creamy mashed potatoes or buttered egg noodles, or rice.
- Pile onto a toasted roll with provolone and a few extra pepperoncini for a quick French-dip-style sandwich.
How to Store, Freeze & Reheat
- Store: Cool, then refrigerate in a covered container 2-3 days.
- Freeze: Portion with some of the juices in freezer safe bags or containers up to 2 months.
- Reheat: Warm gently on the stovetop or microwave with a splash of water.