Slow Cooker Mississippi Pot Roast is the ultimate comfort food classic made easy. With just minutes of prep, you’ll create a fork-tender beef roast that simmers all day in buttery juices, tangy pepperoncini, savory ranch, and rich au jus. This hands-off slow cooker recipe brings deep flavor and melt-in-your-mouth texture that feels like a Sunday dinner without the extra work.
What makes this dish stand out is its irresistible balance. The butter enriches the beef while the pepperoncini add a bright, zesty kick that cuts through the richness. Each bite is hearty yet flavorful, making it perfect for both family dinners and casual gatherings.
Interestingly, Mississippi Pot Roast started in the 1990s as a home cook’s creation in Mississippi and spread across the U.S. as a beloved slow cooker favorite. Its viral rise came from its simplicity and unforgettable flavor.
Serve Slow Cooker Mississippi Pot Roast over mashed potatoes, tucked into sandwiches, or with rice for a cozy meal that never disappoints.
Recipe Yield: 6 servings
INGREDIENTS
3 lb Chuck roast
1 packet Ranch seasoning mix (1 oz)
1 packet Au jus gravy mix (1 oz)
1/2 cup Unsalted butter, sliced
1/2 cup Beef broth
8 Pepperoncini peppers, whole
3 tbsp Pepperoncini juice
1 Yellow onion, thinly sliced
4 Garlic cloves, minced
2 tbsp Olive oil
2 sprigs Fresh thyme (optional for garnish)
INSTRUCTIONS
1. Sear the beef:
Pat the chuck roast dry with paper towels. In a large skillet, heat olive oil over medium-high heat. Sear roast on all sides until browned, about 4 minutes per side.
2. Layer the slow cooker:
Place sliced onion and garlic at the bottom of the slow cooker. Set seared roast on top. Sprinkle ranch seasoning and au jus mix evenly over the roast.
3. Add liquids and butter:
Pour in beef broth and pepperoncini juice around the sides of the roast. Top with butter slices and whole pepperoncini peppers.
4. Slow cook until tender:
Cover and cook on low for 8 hours, or until the roast is fork-tender and easily shredded.
5. Shred and serve:
Using two forks, shred the beef directly in the slow cooker and mix into the flavorful juices. Garnish with fresh thyme if desired. Serve warm with mashed potatoes, rice, or crusty bread.
Helpful Tips to Perfect This Recipe
- Choose the right cut: Chuck roast works best since its marbled fat slowly melts, keeping the meat moist and tender.
- Balance the tang: For a milder flavor, use fewer pepperoncinis. To turn up the tang, add more peppers or a splash of extra juice.
- Crisp finish option: For added texture, broil shredded beef on a sheet pan for 3–4 minutes before serving.
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