Mississippi Pot Roast

A melt-in-your-mouth slow cooker chuck roast made with just 5 simple ingredients. Fall-apart tender beef with a rich, savory gravy ready in as little as 8 hours with almost no hands-on time.

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Prep Time 10

Cook Time 8

Total Time 8 10

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Southern

Calories: 481

Ingredients Equipment Method Notes

Ingredients

3.5 lb chuck roast 3 to 4 lb; round roast or rump roast can substitute
1 packet (1 oz) dry ranch dressing mix store brand works well
1 packet (1 oz) au jus gravy mix low sodium preferred; brown gravy mix works as substitute
0.5 cup pepperoncini pepper juice from the jar
6 whole pepperoncini peppers 5 to 6 peppers
0.25 cup butter, sliced half a stick; salted or unsalted both work

Equipment

6-quart slow cooker / crockpot
Large skillet (for optional searing)
Two forks for shredding

Method

Optional but recommended: Pat the chuck roast dry with paper towels. In a large skillet over medium-high heat, sear the roast for about 5 minutes per side until a deep brown crust forms. This adds significant flavor to the final dish.
Place the roast in the bottom of a 6-quart slow cooker. Pour the pepperoncini juice evenly over the top of the roast.
Sprinkle the dry ranch dressing mix and au jus gravy mix evenly over the entire surface of the roast.
Arrange the whole pepperoncini peppers around and on top of the roast, then lay the sliced butter evenly across the top.
Cover and cook on LOW for 8 to 10 hours (preferred), or on HIGH for 4 to 6 hours, until the roast is completely fork-tender and falls apart easily.
Use two forks to shred the beef directly in the slow cooker. Stir the shredded meat into the cooking juices to coat it in the gravy.
Optional: To thicken the gravy, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Stir into the drippings and cook uncovered on HIGH for about 10 minutes until thickened.
Serve over mashed potatoes, egg noodles, or rice and enjoy.

Notes

Do not add extra liquid to the slow cooker. The roast releases its own juices as it cooks, which combine with the butter and pepper juice to create a natural, flavorful gravy. Avoid lifting the lid frequently as this adds cook time. Use low-sodium au jus mix to prevent an overly salty result. Leftovers store in the fridge for 3 to 4 days or in the freezer for up to 3 months. Reheat on the stovetop with a splash of the reserved cooking juices.