This Slow Cooker Mississippi Pot Roast is one of those no-fuss meals that practically cooks itself while filling the kitchen with mouthwatering aromas. I slow-cook a marbled chuck roast with ranch seasoning, au jus gravy mix, butter, and pepperoncini to create a dish that’s savory, juicy, and full of bold, zesty flavor. It’s the kind of comfort food I keep on rotation—easy enough for weeknights, yet impressive enough for guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 to 4 lb chuck roast
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup (1 stick) unsalted butter
5–6 pepperoncini peppers (whole)
2 tablespoons pepperoncini juice (optional, for extra tang)
Freshly ground black pepper, to taste
Optional: chopped parsley for garnish
Directions
I place the chuck roast at the bottom of my slow cooker.
I sprinkle the ranch seasoning and au jus gravy mix evenly over the top.
Then I place the stick of butter right on top of the roast.
I arrange the pepperoncini peppers around the meat and pour in the juice for extra zing.
I cover the slow cooker and let it cook on low for 8 hours, until the meat is tender and easy to shred.
Using two forks, I shred the roast directly in the slow cooker and mix it with the flavorful juices and peppers.
I serve it warm over mashed potatoes, rice, or sandwich buns, with a sprinkle of parsley if I want to dress it up.
Servings and timing
Servings: 6
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Calories: 420 kcal per serving
Variations
When I want to switch it up, I use banana peppers for a milder twist or add sliced onions beneath the roast for extra depth. Sometimes I throw in baby carrots or halved baby potatoes to make it a full one-pot meal. If I’m craving a spicy kick, I’ll add red pepper flakes or swap the ranch mix for a spicy version.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I warm it gently in a saucepan on the stove over medium-low heat, adding a splash of broth if it seems dry. It also reheats well in the microwave in short bursts. For longer storage, I freeze portions in freezer-safe bags for up to 3 months.
FAQs
How spicy is Mississippi pot roast?
It’s not overly spicy. The pepperoncini adds a mild, tangy heat rather than a strong kick. I adjust the spice by adding more or less pepper juice or using different peppers.
Can I cook this on high instead of low?
Yes, I can cook it on high for about 4–5 hours, but I find the meat turns out more tender and flavorful when I let it go low and slow.
Do I need to sear the meat first?
No, I don’t need to sear the roast beforehand. It’s optional. While searing can add depth of flavor, this recipe is designed to be quick and easy with excellent results straight from the slow cooker.
What’s the best cut of meat to use?
I always go for a well-marbled chuck roast—it becomes incredibly tender during slow cooking and soaks up all the delicious flavors.
Can I make this recipe in the oven?
Absolutely. I place everything in a Dutch oven, cover it, and cook it at 275°F for about 3–4 hours until the meat shreds easily.
Conclusion
This Slow Cooker Mississippi Pot Roast is the definition of easy comfort food. It’s rich, flavorful, and practically effortless—just how I like my dinners after a long day. With minimal prep and incredible results, it’s a recipe I keep coming back to for satisfying meals all year long.
📖 Recipe:
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Slow Cooker Mississippi Pot Roast
- Total Time: 8 hours 5 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Slow Cooker Mississippi Pot Roast is a no-fuss, flavorful comfort food made with a marbled chuck roast, ranch seasoning, au jus gravy mix, butter, and pepperoncini. It cooks low and slow for tender, juicy meat that melts in your mouth—perfect for weeknight dinners or entertaining guests.
Ingredients
3 to 4 lb chuck roast
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup (1 stick) unsalted butter
5–6 pepperoncini peppers (whole)
2 tablespoons pepperoncini juice (optional, for extra tang)
Freshly ground black pepper, to taste
Optional: chopped parsley for garnish
Instructions
- Place the chuck roast at the bottom of the slow cooker.
- Sprinkle the ranch seasoning and au jus gravy mix evenly over the roast.
- Place the stick of butter directly on top of the roast.
- Arrange the pepperoncini peppers around the meat and pour in the juice if using.
- Cover and cook on low for 8 hours, until the meat is tender and easy to shred.
- Shred the roast with two forks directly in the slow cooker and mix with the juices and peppers.
- Serve warm over mashed potatoes, rice, or on sandwich buns. Garnish with parsley if desired.
Notes
Use banana peppers instead of pepperoncini for a milder version.
Add sliced onions, baby carrots, or baby potatoes for a one-pot meal.
Add red pepper flakes or spicy ranch mix for extra heat.
No need to sear the meat—just dump and go.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 870mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 115mg
