Slow Cooker Mississippi Pot Roast is a tender, hearty and super easy pot roast recipe! No need to make it difficult, we’ve tested this recipe a bunch of times and it’s perfection. The brown gravy has such a unique flavor with just a touch of heat and tanginess from pepperoncini peppers.
Why You’ll Love Our Mississippi Pot Roast Recipe
We love so many things about this Mississippi Pot Roast Recipe, it’s hard to narrow it down to a few bullet points. But one thing that we’ve found is that the simplest ways of making recipes sometimes work best. If you’re looking for a more traditional recipe, try our Grandma’s Pot Roast!
- Easy To Make: Unlike some other Mississippi Pot Roast recipes, our recipe is a true dump and go slow cooker meal. No need to sear the beef ahead of time, it comes out absolutely perfect.
- Unique Flavor: With the addition of pepperoncini peppers, the brown gravy in this pot roast recipe turns out completely addicting.
- Meal Prepping All-Star: We love making this beef for a Sunday dinner and then enjoying the leftovers during the week. Like a lot of crock pot recipes, the leftovers are even tastier.
How To Make
Literally about two steps is all you need to make our Mississippi Pot Roast. Start it in the morning and walk in to a fragrant house at the end of the day!
- Add the beef: Season the chuck roast on both sides with salt and pepper and then add it to a slow cooker. Sprinkle on a packet of ranch seasoning and a packet of au jus gravy. Add 1/2 cup of liquid from the jar of peppers along with as many pepperoncini peppers as you like. Add sliced butter to the top and cover.
- Cook: Cook the beef for 8 hours on the low setting and then remove it from the slow cooker to a board. We do prefer the low and slow method for this pot roast recipe.
- Shred and mix: Shred the beef and add it back to the slow cooker, mixing in with the gravy. See the note in the recipe card below if you like a thicker gravy.
Tips For Best Results
- Using a chuck roast that has nice marbling of fat throughout is going to give you the most tender, delicious meat. We also prefer using the “low” setting on our slow cooker for this recipe because it will produce the most tender pot roast.
- Don’t shred the beef too finely, leave some bigger pieces for texture. For a thicker gravy, you can mix cornstarch together with water and whisk it into the gravy after you remove the roast. Let it cook another 15-20 minutes to thicken, and then add the shredded beef back in.
- Pepperoncini peppers have a sweet, mild heat that are perfect for this recipe. We like to use about 5 peppers, along with the juice but if you want a tangier flavor you can add more.
- If you can make this pot roast the day before, separate the gravy and the beef before refrigerating. The next day, skim off the fat from the gravy and then pour into a pot. Add the cornstarch slurry to thicken, then pour over the shredded beef.
Sides To Serve With Mississippi Pot Roast
Any kid of side dish that you’d normally serve with pot roast will work. Here’s a few of our favorites, but you can also head to our Side Dish Menu for tons of ideas!
- Mashed Potatoes (Perfect for soaking up the gravy!)
- Shoestring French Fries
- Spicy Mushroom Rice
- Green Beans and Bacon
- Pineapple Stuffing
- Honey Glazed Carrots
- Sweet Cornbread Recipe
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Slow Cooker Mississippi Pot Roast Recipe
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 8 Servings 1x
Print Recipe
Pin RecipeSlow Cooker Mississippi Pot Roast is tender and delicious in a tangy brown gravy. A true dump and go recipe, it’s an easy dinner the whole family will love!
Ingredients
- 3–4 pound chuck roast
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 packet (1 ounce) ranch seasoning
- 1 packet (.6 ounce) au jus gravy mix
- 1/4 cup (4 tablespoons) butter
- 4–5 pepperoncini peppers with 1/2 cup of juice
Instructions
- Season the roast on both sides with the salt and pepper and place into a slow cooker, at least 6 quarts in size.
- Sprinkle the ranch and au jus packets on top of the roast. Slice the butter and place it on top of the roast. Pour the pepperoncini juice around the roast and then add the peppers.
- Cook on low for 8 hours until tender and fork shreddable. Shred the roast with two forks and place back into the slow cooker with the juice. If you want a thicker gravy, whisk together 2 tablespoons of cornstarch together with 2 tablespoons of water and whisk it into the gravy. Cook another 15-20 minutes until thickened.
- Serve over mashed potatoes or noodles with the gravy spooned over top.
Recipe Notes
If you want a thicker gravy: Whisk together 2 tablespoons of cornstarch together with 2 tablespoons of water and whisk it into the gravy. Cook another 15-20 minutes until thickened. Alternately, if you’re making this a day ahead of time, we like to separate the gravy and the beef so that we can skim the fat off of the gravy the next day. Then pour the gravy into a pot, using a cornstarch slurry to thicken and then pour over warmed, shredded beef.
Store: Store leftover pot roast in an air tight container in the refrigerator for up to 4 days.
Freeze: You can also freeze leftover pot roast in containers or freezer bags for up to 4 months.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
