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A close-up shot of the fork-tender Mississippi Pot Roast being shredded in a rich, dark gravy inside the slow cooker.

Mississippi Pot Roast: The Ultimate Slow Cooker Recipe

This Mississippi Pot Roast is the ultimate slow cooker meal! With just 5 simple ingredients, you get a fall-apart tender, tangy, and savory beef roast that's packed with flavor and requires almost no effort.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 pound boneless beef chuck roast Look for one with good marbling.
  • 1 ounce packet dry ranch seasoning mix
  • 1 ounce packet au jus gravy mix
  • 1/2 cup unsalted butter This is equivalent to 1 stick.
  • 6-8 whole pepperoncini peppers
  • 1/4 cup pepperoncini pepper juice From the jar.

Equipment

  • 1 Slow Cooker A 6-quart slow cooker is recommended.
  • 1 Skillet (optional) For searing the meat.

Instructions
 

  1. Pat the chuck roast dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the roast for 3-4 minutes per side until a brown crust forms.
  2. Place the roast in the bottom of a 6-quart slow cooker. Sprinkle the ranch seasoning and au jus mix over the top.
  3. Place the stick of butter on top of the roast. Arrange the pepperoncini peppers around the butter and pour the pepperoncini juice over everything.
  4. Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is fall-apart tender.
  5. Shred the beef directly in the slow cooker using two forks. Stir the meat with the juices until well combined. Serve hot.

Notes

For the best flavor, do not add any extra liquid like broth or water.
The final dish is tangy but not overly spicy; adjust the number of peppers to your preference.
Leftovers can be stored in the refrigerator for up to 4 days.
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