Tender, tangy, and soaked with buttery goodness, this slow cooker Mississippi pot roast combines chuck roast, pepperoncini, ranch mix, and savory au jus for the coziest comfort food.
You know that moment when the house smells like slow-cooked magic and your tummy starts growling before you even realize you’re hungry? That’s the vibe here. This Mississippi pot roast isn’t fussy, just ridiculously flavorful. It’s built for when you want hearty comfort with minimal work—like Sunday dinner without the stress. Fork-tender roast bathes in its own juicy, buttery bath (yep, it’s unapologetically rich). But don’t be fooled by the name—this works just as well on a Thursday night as it does for a laid-back weekend dinner.
Table of Contents
Why You’ll Love this Slow Cooker Mississippi Pot Roast
This pot roast has no ego. It’s not trying to be fancy. It just sort of waltzes in, makes your kitchen smell incredible, and feeds your soul (preferably with mashed potatoes involved).
- Ridiculously simple to make: You basically pile it into a slow cooker and forget about it until your house smells amazing.
- Incredibly tender: The slow simmer breaks it down into juicy, melt-apart shreds—no knife necessary.
- Flavor bomb in a pot: Tangy pepperoncini, rich butter, and those savory ranch and gravy packets do all the heavy lifting.
- Hard to mess up: You’d have to try pretty hard to ruin this, and even then it’d probably still taste good.
- Leftovers that don’t feel like leftovers: Pop it into sandwiches, sliders, tacos, or just straight into your face. Zero complaint potential.
Ingredient Notes
Here’s what we’re working with. Nothing too wild—just a few familiar items that come together in comforting harmony.
- Chuck roast: This cut has the perfect amount of marbling, which turns into juicy softness after slow cooking. Look for one around 3–4 pounds.
- Pepperoncini: These little tangy peppers bring a bright, acidic note that makes everything else pop. A half jar gives just the right zing.
- Pepperoncini juice: Don’t skip it! It amplifies the flavor and tenderizes the meat. It’s not spicy, just zesty-sour in the best way.
- Unsalted butter: Adds richness and helps meld the flavors. Cube it so it melts evenly throughout.
- Au jus gravy mix: This adds a deep beefy taste and helps create that luscious cooking sauce. Keep a spare packet on hand—you’ll want to make this again.
- Buttermilk ranch dressing mix: It’s not just for salad. This gives an herby, salty lift without having to chop a single thing.
How To Make This Slow Cooker Mississippi Pot Roast
If you can press a button and walk away without burning the house down, you’re 98% qualified to make this. Let’s do it.
-
Optional sear for extra flavor: Warm up a heavy skillet, add a slick of oil, and brown that chuck roast on all sides, about 3–4 minutes per side. This adds depth, but if you’re in a hurry (or just don’t feel like cleaning another pan), it’s not essential.
-
Load up your slow cooker: Plop the roast into the slow cooker first. Then scatter the pepperoncini over top, pour in about half the jar of juice, and scatter cubed butter around it like little golden gifts.
-
Add the magic powder: Sprinkle the au jus mix and the ranch dressing mix evenly over it all. No stirring required—it’s like seasoning rain.
-
Slow cook the magic: Set it to LOW (not high) and let it do its thing for 8–10 hours. When you can pull it apart with a fork and it looks like it’s giving up on life in the best way, it’s ready.
-
Rest and shred: Carefully lift the roast onto a cutting board, cover loosely with foil, and let it chill for 10 minutes. Then pull it apart with two forks like a winner at a BBQ competition.
-
Back in the bath: Return that shredded goodness to the slow cooker and stir it into the remaining juices. Let it soak up the flavor like a cozy meat sponge for another 15–20 minutes.
-
Serve and sigh happily: Dish it up with whatever makes you smile—mashed potatoes, soft rolls, or even over rice. No judgment if you eat it with just a spoon.
Storage Options
Once you’ve devoured your first hot plate (and maybe seconds), you might wonder what to do with the rest. Good news; this roast loves a second act.
Pop leftovers into an airtight container and stash ’em in the fridge for up to 4 days. I like to spoon a bit of the extra juice over the meat before closing the lid—it keeps it from drying out. Trust me, dry pot roast is sadness on a plate.
Yes, you can absolutely freeze this. Just wait until it’s completely cooled, then portion it into freezer bags or containers (bonus points if you flatten the bags for easy stacking). It’ll keep happily for 2–3 months.
When it’s time to reheat, thaw overnight in the fridge or use the microwave on half power. You can heat it directly from frozen on the stovetop too—just add a splash of broth or water and gently warm until steamy and tender again.
Variations and Substitutions
This roast is pretty flexible. If you don’t have one ingredient, don’t panic—there’s room to improvise.
- Different cut of beef: No chuck roast? A brisket or rump roast will also melt nicely, though they might need a little more time.
- Add veggies: Toss in some thick-cut carrots or quartered potatoes halfway through cooking. They’ll soak up that saucy goodness.
- Spice it up: Want more kick? Throw in a few extra pepperoncini or splash in a little hot sauce. Totally up to you.
- Use a homemade spice blend: If you want to skip the packets, you can make your own ranch seasoning. But that’s another rabbit hole.
- Dairy-free option: Swap butter for a plant-based version if needed. The flavor still holds up like a champ.
What to Serve with Slow Cooker Mississippi Pot Roast
Once your pot roast is juicy and ready, it begs for a worthy sidekick (or two). Cozy carbs, fresh veg, and a bit of crunch are always welcome.
-
Mashed potatoes: This is the classic move for a reason. The rich, buttery mash is ideal for catching all those savory juices. It’s the kind of combo that makes you close your eyes a little while chewing.
-
Soft dinner rolls or slider buns: Whether you’re sopping up sauce or making handheld sliders, bread turns this into finger food heaven. Bonus points if they’re lightly toasted and buttered.
-
Roasted green beans or carrots: Something green (or orange) adds a fresh pop to balance the richness. Just toss ’em in olive oil, sprinkle with salt, roast until crispy on the edges. Done.
-
Baked mac and cheese: Over-the-top? Maybe. Worth it? Absolutely. It’s indulgence squared and nobody will complain, least of all you.
-
A light salad with zing: Try a crisp romaine salad with lemon vinaigrette or even a tangy slaw. Even carnivores like a little crunch contrast, right?
If you’re looking for more hearty meal ideas, this baked manicotti would also hit the spot, especially if you’re feeding a group.
Frequently Asked Questions
Can I use a different type of roast for Mississippi pot roast?
Yes, definitely! If you can’t find a chuck roast, a rump roast or bottom round will work too. Just keep in mind, different cuts vary in fat and connective tissue. Chuck is typically the most tender when slow cooked because of its marbling, but others will still shred nicely with enough time. If it feels a little tough when you check it, just keep cooking—it’s not done with its spa treatment yet.
Is Mississippi pot roast spicy?
Not really. Despite the pepperoncini, it’s more tangy than spicy. The peppers mellow during cooking and blend into the rich sauce without bringing heat. If you’re spice-sensitive, don’t worry—you won’t need a glass of milk. Want more bite? Just toss in a few extra peppers or even a pinch of crushed red pepper flakes.
Can I make this in the oven or Instant Pot instead?
Absolutely. For the oven, pop everything into a Dutch oven and bake covered at 300°F for about 4 hours, or until it’s fall-apart tender. For the Instant Pot, set it on high pressure for about 80–90 minutes with natural release. Just make sure there’s enough liquid in there (about 1 cup total) so it builds pressure properly.
What can I do with leftovers?
Honestly, leftovers might be the best part. Make sandwiches, sliders, quesadillas, or even stir it into cooked pasta or rice. If you’re in a soup mood, toss some into a broth with potatoes and veggies for a cozy riff on pot roast soup. You win dinner again without cooking twice.
Slow Cooker Mississippi Pot Roast
Ingredients
Main Ingredients
- 3–4 lb (1.5–1.8 kg) chuck roast well-marbled
- 1/2 jar whole pepperoncini peppers plus some juice
- 1/4–1/3 cup (60–80 ml) pepperoncini juice from the jar
- 1/2 cup (113 g) unsalted butter cubed (1 stick)
- 1 packet (28 g) au jus gravy mix about 1 oz or 28g
- 1 packet (28 g) buttermilk ranch dressing mix about 1 oz or 28g
Optional Add-ons
- 1 tbsp (15 ml) cooking oil for searing, optional
- Thick-cut carrots or quartered potatoes optional, add halfway through
Equipment
- Slow cooker
- Large Skillet (optional for searing)
- Cutting board
- Forks
Instructions
- Optional Sear for Flavor: If desired, heat oil in a heavy skillet. Sear the chuck roast on all sides until browned, about 3–4 minutes per side. Set aside.
- Layer the Ingredients: Place the chuck roast in the slow cooker. Scatter the pepperoncini peppers on top, then pour in the pepperoncini juice. Arrange cubed butter around the roast.
- Add the Seasonings: Sprinkle the au jus gravy mix and ranch dressing mix evenly over everything. No need to stir.
- Slow Cook: Cover and cook on LOW for 8–10 hours, until the roast is fall-apart tender and shreds easily with a fork.
- Rest: Transfer the roast to a cutting board, lightly cover with foil, and let it rest for 10 minutes.
- Shred: Using two forks, pull the beef into shreds.
- Return & Soak: Return the shredded meat to the slow cooker, stirring it into the juices. Let soak for another 15–20 minutes on warm or low.
- Serve: Spoon the meat and juices over mashed potatoes, soft rolls, rice, or as desired.
