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Mississippi Pot Roast
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Mississippi Pot Roast

This Mississippi Pot Roast is a classic slow cooker comfort food made with tender chuck roast, ranch seasoning, au jus gravy mix, butter, and pepperoncini peppers. The beef cooks low and slow until it's fall-apart tender and packed with rich, buttery flavor. Perfect for family dinners, meal prep, or Sunday supper.
Prep Time10 minutes
Cook Time8 hours
Rest Time10 minutes
Total Time8 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: Chuck Roast Recipe, Comfort Food, Crockpot Pot Roast, Easy Pot Roast, family dinner, Mississippi Pot Roast, Slow Cooker Beef, Slow Cooker Pot Roast
Servings: 8
Calories: 485kcal

Ingredients

  • 3 –4 lb chuck roast
  • 1 packet 1 oz ranch seasoning mix
  • 1 packet 1 oz au jus gravy mix
  • ½ cup 1 stick unsalted butter
  • 6 –8 whole pepperoncini peppers
  • ¼ cup pepperoncini juice optional
  • 2 tablespoons chopped fresh parsley optional, for garnish

Instructions

  • Pat the chuck roast dry with paper towels and place it into the slow cooker.
  • Evenly sprinkle the ranch seasoning mix over the roast, followed by the au jus gravy mix.
  • Place the butter on top of the roast. Arrange the pepperoncini peppers around the meat and pour in the pepperoncini juice, if using.
  • Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the roast is fork-tender and easily shreds.
  • Using two forks, shred the beef directly in the slow cooker.
  • Stir the shredded beef into the flavorful cooking juices until evenly coated.
  • Let the beef rest in the juices for 10 minutes, then garnish with fresh parsley if desired.
  • Serve hot over mashed potatoes, rice, egg noodles, cauliflower mash, or on sandwich rolls with extra juices spooned over the top.

Notes

  • Chuck roast gives the most tender and flavorful results.
  • Avoid trimming all the fat, as it keeps the roast moist while cooking.
  • Pepperoncini peppers add tanginess, not significant heat.
  • No additional salt is usually needed because the seasoning packets contain plenty of sodium.
  • For a thicker gravy, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water, then stir into the hot cooking juices before serving.
  • Leftovers taste even better the next day.

Nutrition (Per Serving)

  • Calories: 485 kcal
  • Carbohydrates: 3g
  • Protein: 38g
  • Fat: 35g
  • Saturated Fat: 15g
  • Cholesterol: 145mg
  • Sodium: 890mg
  • Potassium: 690mg
  • Fiber: 0g
  • Sugar: 1g
  • Vitamin A: 620 IU
  • Vitamin C: 6mg
  • Calcium: 32mg
  • Iron: 4mg