Description
Mississippi Pot Roast is the ultimate slow cooker comfort food. With just a handful of ingredients, this easy recipe transforms a tough chuck roast into a melt-in-your-mouth dish, rich in savory, zesty, buttery flavor. Ideal for busy days or cozy weekends, it’s a family favorite you’ll make again and again.
Ingredients
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4 to 5 lb (1.8 to 2.3 kg) chuck roast or pot roast
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1 oz (28 g) ranch seasoning mix (about 2 tbsp)
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1 oz (28 g) au jus or low-sodium brown gravy mix (about 2 tbsp)
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6 pepperoncini peppers
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½ cup (120 ml) pepperoncini juice
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¼ cup (57 g) unsalted butter
Instructions
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Sear the Roast (Optional): In a large skillet over medium-high heat, sear the roast for 5 minutes on each side until browned.
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Transfer to Slow Cooker: Place the roast in the bottom of a 6-quart (5.7 L) slow cooker. Pour pepperoncini juice over the meat.
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Add Seasonings: Sprinkle the ranch and au jus mixes evenly over the roast.
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Top with Peppers and Butter: Add the whole pepperoncini peppers and place sliced butter on top.
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Cook: Cover and cook on LOW for 8–10 hours, until the roast is fork-tender.
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Shred and Serve: Shred the meat in the slow cooker using two forks, mixing it into the juices. Serve warm with your choice of side.
Notes
Searing adds flavor but can be skipped for convenience.
Use unsalted butter to avoid over-salting.
Add more pepperoncini for extra heat.
To thicken the sauce, stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) in the last 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American