Slow Cooker Mississippi Pot Roast is ridiculously tender, flavorful and comforting. A chuck roast cooks low and slow with homemade au jus gravy mix, ranch seasoning, butter and pepperoncinis. Serve shredded over mashed potatoes or tucked into a sandwich. Serves 6 to 8 depending.

Slow Cooker Mississippi Pot Roast

I had no idea what I was missing out on.

It’s true, for years I’ve seen Mississippi pot roast recipes all over the internet and never understood the hype. To be honest, the whole pepperoncini thing threw me off. Until last year when I decided to make it. Life = changed. It’s so simple (hello, crockpot meal!) with just 5 ingredients that you quite literally throw into your slow cooker and in 8 to 10 blissful smelling hours, you have flavorful, tender and falling apart pot roast.

Where did Mississippi Pot Roast Originate?

About 20 year ago, Robin Chapman from Ripley, Mississippi first made a variation she calls “roast” from her aunts recipe. She swapped in the ranch seasoning for Italian and threw that in along with au jus gravy mix, a stick of butter and pepperoncini peppers. She then made it for a friend, who then entered it in her church cookbook. Judy, a church congregate, made it for Sunday supper and her niece fell in love with the recipe and shared it on her blog. Another blogger then made it and named it “Mississippi Roast” and from there the recipe really took off and the rest is history.

Slow Cooker Mississippi Pot Roast

Believe me when I tell you there are hundreds, if not thousands of versions for Mississippi Roast all over the internet. So I’m not trying to reinvent the wheel here, this is just how I like to prepare it. I cut back on the butter because chuck roast is already a rich and flavorful cut. I also make my own au jus gravy mix and ranch seasoning. You of course don’t have to, but I’ve gone ahead and linked both recipes for you.

ingredients for Slow Cooker Mississippi Pot Roast

To Make Mississippi Pot Roast You Will Need:

  • chuck roastYou’ll want to get a 3-1/2 to 4 pound boneless chuck roast.
  • au jus gravy mixUse homemade or store-bought.
  • ranch seasoningUse homemade or store-bought.
  • butterLends extra flavor and richness.
  • pepperonciniUse whole pepperoncini peppers. I like to use “Hot” which to us didn’t add heat at all but great flavor.
  • pepperoncini liquidsLends so much more flavor.

chuck roast in slow cooker

In your  slow cooker add 1 (3-1/2 to 4 pounds) chuck roast.

add au jus seasoning and ranch seasoning

Sprinkle with 1 ounce of au jus gravy mix and 1 ounce ranch seasoning.

top with pepperoncini and butter

Add 4 tablespoons butter and 6 to 8 pepperoncini peppers.

pour in pepperoncini liquids

Lastly  pour in 1/3 cup of pepperoncini pickling liquids.

slow cook

Cover and cook on low for 8 to 10 hours. I personally don’t like using the slow cooker on high heat but if needed you could cook on high for about 5 to 6 hours.

slow cooked Mississippi Pot Roast

Smells SO good.

transfer roast to rimmed baking sheet or cutting board

Carefully remove and transfer to a rimmed baking sheet or wood cutting board.

shredded Slow Cooker Mississippi Pot Roast

Use two forks and shred.

strain liquids through a fat separator

Strain liquids in the slow cooker into a fat separator.

once fat has risen, pull stopper

Once the fat has risen to the top, remove the stopper form the spout. This will pull the liquids up through the spout leaving the fat on top when you pour.

Slow Cooker Mississippi Pot Roast

Transfer the shredded pot roast back to the slow cooker, pour the liquids (not the fat) over shredded pot roast and keep warm.

Slow Cooker Mississippi Pot Roast

How Do You Serve Mississippi Pot Roast?

Slow Cooker Mississippi Pot Roast

Enjoy! And if you give this Slow Cooker Mississippi Pot Roast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Mississippi Pot Roast

Mississippi Pot Roast
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Yield: 6 servings

Slow Cooker Mississippi Pot Roast

Slow Cooker Mississippi Pot Roast is ridiculously tender, flavorful and comforting. A chuck roast cooks low and slow with homemade au jus gravy mix, ranch seasoning, butter and pepperoncinis. Serve shredded over mashed potatoes or tucked into a sandwich. Serves 6 to 8 depending.

Ingredients

Equipment

Instructions 

  • Place roast into your slow cooker. Sprinkle with au jus gravy mix and ranch seasoning. Top with butter and pepperoncini. Pour in the pickling liquids and cover with lid.
  • Cook on low for 8 to 10 hours.
  • Carefully remove and transfer to a rimmed baking sheet or wood cutting board. Use two forks and shred, discarding any tough fatty pieces.
  • Strain liquids in the slow cooker into a fat separator. Once the fat has risen to the top, remove the stopper form the spout. This will pull the liquids up through the spout leaving the fat behind.
  • Add shredded beef back to slow cooker and pour the liquids (not the fat) over shredded pot roast.
  • Serve over mashed potatoes and alongside your favorite vegetable.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1serving, Calories: 503kcal, Carbohydrates: 5g, Protein: 51g, Fat: 31g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Trans Fat: 2g, Cholesterol: 183mg, Sodium: 859mg, Potassium: 915mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 69IU, Vitamin C: 8mg, Calcium: 49mg, Iron: 6mg