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.

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.