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slow cooked mississippi pot roast over mashed potatoes on a white plate
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Mississippi Pot Roast (Slow Cooker Recipe)

Slow cooker Mississippi pot roast is a take on classic roast beef seasoned with ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini peppers. It's an easy, set and forget it dinner that delivers big flavor with very little prep, making it perfect for busy weeknights, Sunday dinners, or anytime you want a comforting meal without spending hours in the kitchen.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Beef, Dinner, Entree, Main Course
Cuisine: American, Southern
Servings: 8
Calories: 398kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 3-4 lb chuck roast
  • salt and pepper to taste
  • 1 1 oz pkt ranch seasoning mix
  • 1 1 oz pkt au jus gravy mix
  • ½ cup pepperoncini juice
  • 6 pepperoncini peppers
  • 6 tablespoons butter
US Customary - Metric

Instructions

  • Season the roast with salt and pepper on all sides.
    3-4 lb chuck roast, salt and pepper to taste
  • Place into a 6 qt or larger crock pot and top with the ranch and au jus packets.
    1 1 oz pkt ranch seasoning mix, 1 1 oz pkt au jus gravy mix
  • Add the pepperoncini juice, then top with the peppers.
    ½ cup pepperoncini juice, 6 pepperoncini peppers
  • Drop the butter in tablespoons on top.
    6 tablespoons butter
  • Cover and cook on low for 8 hours.
  • Remove lid and shred the meat, mixing with the juices in the slow cooker.
  • Serve immediately and enjoy!

Notes

  • Choose the right cut of meat. Chuck roast is a good choice because the marbling breaks down when you slow cook it, leaving it really tender and juicy.
  • Tempting as it is, don't lift the lid to peek. Doing so will lower the temperature and increase the cook time.
  • The roast should be fork tender when it is done. If it's not, let it cook just a little longer.
  • Season the roast with less salt than you think you need. The ranch, au jus, and pepperoncini are all salty. You can always add a little extra after it's cooked.
  • Serve the leftovers on a crusty roll with some provolone cheese for a yummy roast beef sandwich.

Nutrition

Calories: 398kcal | Carbohydrates: 3g | Protein: 33g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 140mg | Sodium: 708mg | Potassium: 586mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 310IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 4mg