Slow Cooker Mississippi Pot Roast

No ratings yet

Slow Cooker Mississippi Pot Roast features tender chuck roast cooked low and slow with ranch seasoning, au jus mix, butter, and pepperoncini peppers. This hands-off recipe yields juicy, shreddable beef with a rich, tangy buttery sauce perfect for easy weeknight dinners or meal prep.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 7

Total Time 7 10

Servings: 7 servings

Course: Main Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

3 pound chuck roast preferably 3-4 pounds
1 packet ranch seasoning mix dry packet
1 packet au jus gravy mix dry packet
4 tablespoon butter cut into 4 pieces; use whole sticks, not sprays
7 whole pepperoncini peppers 6-8 whole peppers
0.75 cup beef broth pour around edges, ½ to 1 cup

Equipment

Slow cooker Used to cook the roast low and slow

Method

Place the chuck roast fat-side up in a 4-6 quart slow cooker and sprinkle both seasoning packets evenly over the top.
3 pound chuck roast, 1 packet ranch seasoning mix, 1 packet au jus gravy mix
Cut the butter into 4 pieces and place them on top of the seasoned roast, then arrange 6-8 whole pepperoncini peppers around the meat.
4 tablespoon butter, 7 whole pepperoncini peppers
Pour beef broth around the edges of the roast without washing off the seasonings, then cover and cook on low for 7-8 hours until the beef reaches 195°F internal temperature.
0.75 cup beef broth
Remove the roast from the slow cooker and let it rest for 10 minutes on a cutting board to redistribute the juices.
Shred the meat with two forks or tongs and return it to the pot, stirring to coat with the sauce before serving.
3 pound chuck roast

Notes

Do not lift the lid during cooking or you will extend the cook time by 15-20 minutes.
Searing the chuck roast before slow cooking enhances flavor and crust texture.
Store cooked beef in its cooking liquid to keep it moist for reheating.

Tried this recipe?