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Slow cooker with Mississippi Pot Roast inside

Mississippi Pot Roast Recipe

Mississippi Pot Roast is a rich, savory, and tender slow-cooked beef dish with a perfect balance of buttery, tangy, and mildly spicy flavors. This simple, five-ingredient recipe transforms a chuck roast into a melt-in-your-mouth meal, making it a family favorite. It’s an easy, hands-off slow cooker recipe that requires minimal prep but delivers maximum flavor. Serve it over mashed potatoes, rice, or with crusty bread to soak up the delicious gravy!
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine American
Servings 8

Equipment

  • Slow cooker (Crockpot) (6-quart or larger)
  • Tongs
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Forks (for shredding)

Ingredients
  

  • 3-4 lb beef chuck roast
  • 1 packet 1 oz ranch dressing mix
  • 1 packet 1 oz au jus gravy mix
  • ½ cup unsalted butter 1 stick
  • 5-6 whole pepperoncini peppers
  • ¼ cup pepperoncini juice optional, for extra tang
  • 1 tbsp olive oil for searing, optional
  • Optional Additions:
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 cup beef broth for extra gravy
  • ½ tsp black pepper

Instructions
 

  • Step 1: Sear the Roast (Optional but Recommended)
  • Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
  • Sear the chuck roast on all sides for about 3-4 minutes per side until browned.
  • Transfer the seared roast to the slow cooker.
  • Step 2: Add Seasonings and Ingredients
  • Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
  • Place the butter (cut into chunks) on top of the roast.
  • Add the whole pepperoncini peppers around the roast. Pour in the pepperoncini juice if using.
  • Step 3: Slow Cook the Roast
  • Cover and cook on LOW for 8 hours (or on HIGH for 4-5 hours), until the meat is fork-tender.
  • Step 4: Shred and Serve
  • Use two forks to shred the beef in the slow cooker, mixing it with the flavorful juices.
  • Serve hot over mashed potatoes, rice, or in sandwiches. Enjoy!

Notes

For a thicker gravy, remove 1 cup of the liquid, mix with 1 tbsp cornstarch, and return it to the slow cooker to thicken.
Milder Version: Reduce the number of pepperoncini peppers or omit the juice.
Spicier Version: Add red pepper flakes or more pepperoncini juice.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Keyword Mississippi pot roast, slow cooker pot roast, crockpot pot roast, easy pot roast recipe, tender beef roast, shredded beef recipe, keto pot roast, pepperoncini roast