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Slow Cooker Mississippi Pot Roast

Mississippi pot roast in a slow cooker delivers fall-apart tender beef with savory ranch seasoning, au jus gravy mix, and pepperoncini. Low-and-slow cooking turns the drippings into a rich, peppery gravy that’s perfect for shredding.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chuck roast
  • 3 lb chuck roast
Ranch seasoning mix
  • 1 packet ranch seasoning mix 1 ounce packet
Au jus gravy mix
  • 1 packet au jus gravy mix 1 ounce packet
Pepperoncini peppers
  • 7 pepperoncini peppers use 6 to 8
Pepperoncini juice
  • 0.5 cup pepperoncini juice
Unsalted butter
  • 1 stick unsalted butter ½ cup
Olive oil
  • 1 tbsp olive oil optional for searing
Fresh parsley
  • 0.25 cup fresh parsley for garnish

Equipment

  • 1 cast iron skillet
  • 1 slow cooker

Method
 

Sear (optional)
  1. Heat olive oil in a skillet over medium-high heat until shimmering, then sear the chuck roast on all sides until browned, if desired, about 3 to 5 minutes per side.
  2. Transfer the browned roast to the slow cooker.
Slow cook the roast
  1. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the roast.
  2. Add pepperoncini peppers around the roast in the slow cooker.
  3. Pour pepperoncini juice into the slow cooker.
  4. Place the butter on top of the roast.
  5. Cover and cook on LOW for 8 hours, or HIGH for 5 hours, until the meat is tender and easily shreds.
Shred and serve
  1. Shred the beef using two forks once tender.
  2. Stir the shredded beef into the cooking juices until evenly coated and glossy.
  3. Garnish with fresh parsley and serve over mashed potatoes, rice, or sandwich rolls.

Notes

For extra flavor, keep the roast covered during cooking so the juices don’t escape. Refrigerate leftovers in an airtight container up to 4 days; freeze shredded beef (with juices) up to 3 months. If you want a lighter option, use unsalted butter and skim any excess fat after cooking.