Slow Cooker Mississippi Pot Roast
Tender, tangy, and unapologetically rich, this slow cooker Mississippi pot roast combines chuck roast, pepperoncini, ranch mix, and savory au jus for the coziest comfort food. Just pile everything into the slow cooker and let the magic happen—deliciously simple, fork-shreddable, and loaded with buttery sauce.
6
servings
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.
Notes
Leftovers store beautifully in an airtight container in the fridge for up to 4 days (add a little extra juice to keep it moist). Freeze cooled portions for 2–3 months. Reheat gently on the stove or in the microwave with a splash of water or broth.
You can swap out the roast for brisket or rump roast (cooking time may increase slightly). For extra veggies, add carrots or potatoes halfway through. Dairy-free? Use plant-based butter.
Nutrition
Calories: 495kcal | Carbohydrates: 3g | Protein: 38g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 155mg | Sodium: 1090mg | Potassium: 700mg | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 4.5mg