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Tender Slow Cooker Mississippi Pot Roast Recipe with 5 Easy Steps

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A simple and flavorful slow cooker Mississippi pot roast featuring tender chuck roast, tangy pepperoncini peppers, and a buttery ranch seasoning sauce. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 3–4 pounds chuck roast (well-marbled)
  • 1 packet ranch seasoning mix (about 1 oz / 28 g)
  • 1 packet au jus gravy mix (about 0.87 oz / 25 g)
  • 1/2 cup (115 g) softened unsalted butter
  • 7–8 pepperoncini peppers with juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Pat your 3-4 pound chuck roast dry with paper towels. Trim any excessive fat if desired. Season lightly with garlic powder and black pepper on all sides.
  2. Place the roast in the slow cooker. Sprinkle the ranch seasoning and au jus gravy mix evenly over the top. Dot the softened butter across the roast in small pats.
  3. Arrange 7-8 pepperoncini peppers around and on top of the roast, then pour the pepperoncini juice over everything.
  4. Cover and cook on low for 8 hours or on high for 4-5 hours until the roast is fork-tender and easy to shred. Avoid opening the lid during cooking.
  5. Remove the roast and let it rest for 10 minutes. Shred the beef directly in the slow cooker using two forks, mixing it with the juices and peppers. Serve hot.

Notes

For a dairy-free version, substitute butter with olive oil or plant-based butter. Use homemade ranch seasoning for a low-sodium option. If pepperoncini are unavailable, mild banana peppers can be used but flavor will differ. To thicken sauce after shredding, stir in a cornstarch slurry and cook on high with lid off for 10-15 minutes.

Nutrition

Keywords: Mississippi pot roast, slow cooker pot roast, pepperoncini pot roast, easy dinner, comfort food, chuck roast recipe

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