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
