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Best Mississippi pot roast served on a white plate with pepperoncini peppers, roasted carrots, potatoes, and parsley garnish

Best Mississippi Pot Roast: A Slow Cooker Recipe You'll Love

This best Mississippi pot roast is a mouthwatering, tender slow-cooked dish packed with savory goodness. Perfect for busy weeknights or laid-back weekends, this easy Mississippi pot roast recipe combines buttery chuck roast with pepperoncini and a flavorful mix of ranch and au jus. Serve it with mashed potatoes, rice, or noodles for a comforting crowd-pleaser your family will love!
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (3-4 pounds) chuck roast This cut becomes melt-in-your-mouth tender when slow-cooked.
  • 1 packet ranch dressing mix Adds a savory, herbaceous kick.
  • 1 packet au jus gravy mix Creates a rich, flavorful sauce.
  • 1/4 cup unsalted butter Melts into the roast, adding richness to the dish.
  • 4-5 pepperoncini peppers Adds a tangy, slightly spicy flavor that’s irresistible.

Equipment

  • Slow Cooker

Method
 

  1. Prepare the slow cooker. Place the chuck roast in the bottom of your slow cooker. No need to brown it beforehand—this recipe skips any unnecessary steps for ultimate convenience.
  2. Season the roast. Sprinkle the ranch dressing mix and au jus mix evenly over the top of the roast to coat it with intense flavor.
  3. Add the toppings. Place the butter on top of the roast. Scatter the pepperoncini peppers on and around the roast.
  4. Slow cook. Set the slow cooker to low and let the roast cook for about 8 hours. During this time, the flavors will meld and the roast will become incredibly tender. No need to add extra liquid—the roast will release plenty of juices as it cooks.
  5. Optional: Add veggies. If you’re adding potatoes and carrots, toss them into the slow cooker about 1-2 hours before the roast is done. They’ll soak up the flavorful broth beautifully.
  6. Serve and enjoy. Shred the roast with two forks, then spoon it (and the luscious gravy) over mashed potatoes, rice, or noodles. Enjoy every bite!

Notes

Trust the process—don’t add water or broth! The roast will release its own flavorful juices for a rich gravy. Use unsalted butter for better salt control, and adjust spice levels with extra pepperoncini or a splash of the juice. For a complete meal, add quartered potatoes and baby carrots in the last 1-2 hours of cooking. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently for best results.