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Juicy, tender shredded Mississippi pot roast in a slow cooker, surrounded by pepperoncini peppers and rich gravy.

Mississippi Pot Roast: The Ultimate Slow Cooker Recipe

This Mississippi Pot Roast recipe uses a few simple ingredients in a slow cooker to create the most tender, tangy, and flavorful pot roast. A secret step guarantees the best flavor every time!
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 pound boneless beef chuck roast Look for one with good marbling.
  • 1 tablespoon olive oil
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) au jus gravy mix
  • 1/2 cup unsalted butter This is equivalent to 1 stick.
  • 8-10 pepperoncini peppers plus 1/4 cup of the brine from the jar
  • Salt and freshly ground black pepper to taste, for searing

Equipment

  • 1 Slow Cooker A 6-quart slow cooker is recommended.
  • 1 Large Skillet For searing the roast.

Instructions
 

  1. Pat the chuck roast completely dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until a deep brown crust forms.
  2. Transfer the seared roast to the slow cooker. Sprinkle the ranch seasoning and au jus gravy mix over the top. Place the stick of butter on the roast.
  3. Arrange the pepperoncini peppers around the butter and pour the pepperoncini brine over the roast.
  4. Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is fall-apart tender.
  5. Remove the roast from the slow cooker and shred the meat using two forks. Return the shredded beef to the slow cooker and toss with the gravy. Let it absorb the juices for 10 minutes before serving.

Notes

For the best flavor, do not skip the searing step!
Use low-sodium seasoning packets if you are sensitive to salt.
The leftover meat is fantastic for sandwiches the next day.
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