This Slow Cooker Mississippi Pot Roast turns five simple ingredients into tender, shredded beef with a rich, savory gravy. Ranch seasoning, au jus mix, butter, and pepperoncini peppers bring plenty of flavor while the slow cooker does the work.
Serve it over my Classic Mashed Potatoes to catch every last spoonful of that gravy. Trust me, you won’t want to leave it behind!
With just five minutes of prep and no searing required, this is the kind of dinner that makes a busy day a little easier. Add everything to the slow cooker in the morning, then come back to a roast that’s ready to shred.
What Is Mississippi Pot Roast?
Mississippi pot roast is a slow-cooked beef roast made with ranch seasoning, au jus gravy mix, butter, and pepperoncini peppers.
It’s rich and savory with a tangy kick from the peppers. Compared with a traditional pot roast, this version has a more pronounced ranch and pepperoncini flavor, and you don’t need to make a separate gravy.
Everything cooks together in one pot. Gotta love that!
Ingredients You’ll Need
Here’s what you’ll need to make this easy Mississippi pot roast. You can find the printable recipe card with measurements below.
- Beef chuck roast: This recipe uses a 4-pound roast. Trim excess exterior fat before adding it to the slow cooker.
- Ranch seasoning mix: Use dry seasoning, not bottled ranch dressing.
- Au jus gravy mix: Use the dry mix. Add it straight from the packet without preparing it first.
- Butter: salted butter or use unsalted butter to control sodium.
- Pepperoncini peppers: drained peppers from a jar. You’ll usually find them near the pickles at the grocery store.
PRO TIP: Check the weight on your seasoning packets, since package sizes can vary by brand.
How To Make Slow Cooker Mississippi Pot Roast
You don’t need a skillet or a mixing bowl for this one. Just layer the ingredients and let them cook.
1. Add the Roast and Seasonings
Place the chuck roast in the bottom of your slow cooker.
Sprinkle the dry ranch seasoning and au jus gravy mix over the top of the beef.
2. Add the Butter and Peppers
Place the butter on top of the roast. There’s no need to melt it or even slice it first.
Add the drained pepperoncini peppers over and around the beef.
Don’t add water, broth, or pepperoncini juice. This recipe is designed to cook without added liquid. The beef releases juices as it cooks, which combine with the butter and seasonings to make the sauce.
3. Cook on Low
Cover and cook on LOW for about 8 hours, until the beef pulls apart easily with two forks.
The exact time can vary with the size and shape of your roast and your slow cooker. If the meat is still firm and difficult to shred, replace the lid and continue cooking until tender.
4. Shred and Serve
Carefully pull the beef apart with two forks, removing and discarding any large fatty pieces.
Stir the shredded beef into the cooking juices so it’s coated in all that flavor. Spoon it over warm mashed potatoes and serve with the peppers.
Frequently Asked Questions
Nope! This recipe goes straight into the slow cooker without browning the beef.
That’s part of what makes it so convenient. You can get everything into the pot in
just a few minutes, with one less pan to wash afterward.
Not in this recipe. Start with the roast, dry seasoning mixes, butter, and drained peppers.
It might look a little dry when you first put everything in, but the beef will release liquid as it cooks. You’ll have flavorful juices to stir into the shredded meat and spoon over your potatoes.
Keep the pepperoncini brine in the jar. The drained peppers provide the tangy flavor this version calls for.
If your chuck roast is still firm and won’t pull apart easily, it generally needs more cooking time to become tender. Eight hours is your starting point, but a thick roast may take longer. Put the lid back on and continue cooking on LOW, checking again for tenderness.
You’re looking for beef that separates easily with two forks, rather than meat you have to work hard to pull apart.
Pepperoncini peppers give the roast a tangy flavor and some mild heat. The finished dish is generally more savory and zesty than fiery, though heat levels vary by brand and personal preference.
Check the jar when shopping, especially if your family is sensitive to spicy foods.
Yes! I’ve made this with potatoes and carrots added about 3 hours before the roast was finished.
Cut the vegetables into similar-sized pieces and check that they’re fork-tender before serving. Their cooking time will depend on the size of the pieces and your slow cooker.
If you prefer very soft potatoes and carrots, you can add them at the beginning.
Yes, brown gravy mix can be substituted, though it will change the flavor and may change the thickness of the sauce.
Add the mix dry, just as you would the au jus seasoning. Don’t prepare it according to the packet’s gravy instructions first.
Tips for Keeping the Flavor Balanced
The ranch mix, au jus mix, salted butter, and pickled peppers all contribute salt, so don’t add extra salt before cooking.
If you prefer a less salty dish, unsalted butter is a simple substitution. You can also compare sodium amounts on seasoning packets and choose lower-sodium options where available. Those changes will affect the seasoning, so taste the finished dish before making further adjustments.
Stick close to the 4-pound roast called for in the recipe. Using the full amount of seasoning with a much smaller roast will give you a more concentrated flavor.
Make Ahead and Storage
This Mississippi pot roast is easy to make ahead! Keep the shredded beef with its cooking juices so you have plenty of sauce when it’s time to reheat.
MAKE AHEAD: Cook and shred the roast a day ahead, then divide the beef and juices into shallow containers and refrigerate within 2 hours of cooking. No need to wait for everything to cool completely on the counter.
REFRIGERATE: Store in airtight containers in the refrigerator at 40°F or below for 3 to 4 days from cooking.
FREEZE: Place the cooled beef and juices in freezer-safe containers or bags, leaving a little room for expansion. Label with the date and freeze for up to 3 months for best quality. Thaw in the refrigerator before reheating.
How To Reheat Mississippi Pot Roast
- Stovetop: Place the beef and juices in a saucepan, cover, and heat over medium-low heat, stirring occasionally. Add a splash of water if needed to loosen the sauce.
- Microwave: Place an individual portion in a microwave-safe dish with some juices. Cover loosely with a microwave-safe lid and heat in short intervals, stirring between each one.
With either method, reheat the beef to 165°F throughout, checking with a food thermometer.
PRO TIP: Use the stovetop or microwave for reheating rather than the slow cooker, which takes too long to bring cold leftovers up to temperature.
What To Serve With Mississippi Pot Roast
My favorite way to serve this roast is piled over fluffy mashed potatoes with plenty of the cooking juices spooned on top.
Round out dinner with one of these simple sides…
- Classic Mashed Potatoes – A creamy base for the shredded beef and gravy.
- Honey Glazed Carrots – A little sweetness alongside the savory roast.
- Parmesan Roasted Broccoli – An easy vegetable side to complete the meal.
Looking for a pressure cooker dinner? Try my Instant Pot Pot Roast. It’s a separate recipe filled with tender chuck roast, a deliciously creamy gravy and plenty of veggies.
I hope this easy Mississippi pot roast makes its way into your dinner rotation! Leave a rating and comment below and let me know what you served with yours.
Slow Cooker Mississippi Pot Roast
Equipment
Ingredients
- 4 lb. chuck roast, trimmed
- 1 oz ranch seasoning mix, (1 packet)
- 1 oz au jus gravy mix, (1 packet)
- ½ cup butter, salted
- 8 pepperoncini peppers, drained
Instructions
- Place the chuck roast in the bottom of the slow cooker and sprinkle the top with the ranch seasoning mix and the au jus gravy mix. Top with the butter (no need to slice it). Add the peppers on top of the roast.
- Cook on LOW heat for 8 hours. When ready, carefully shred the beef with two forks. Discard any fatty pieces. Serve over warm mashed potatoes. Enjoy!
Notes
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE:
So easy and tastes great, husband and kid approved. We serve ours over/with mashed potatoes and asparagus. I usually use top or eye round roast. The amount of connective tissue in top round breaks down as the meat is cooked, adding more flavor and texture to any dish. Definitely a 5 star.
Wonderful! I’m so glad you enjoyed the recipe!
Making this today 🙂 There’s another great roast we make, and with that recipe it says to sear the meat, then put in crockpot. Do you suggest that for this recipe? TIA!! 🙂
Are we able to add potatoes and carrots to the crock pot or will there not be enough juice? I’m trying this today 🙂
I did not mean to put 3 stars, I just wanted to ask a question. Sorry about that! Not sure how that happened! I love your recipes
Yes! I have actually made it with potatoes and carrots, but put them in about 3 hours before it was done. If you like the potatoes and carrots really soft, add them in right at the beginning.
I just have a quick question about a substitution.
I could not get the pepprocini peppers would it be alright to use the hot banana pepper rings instead?
The banana peppers might make the roast a little more spicy, but if they are pickled, it should still work just fine. Hope you enjoy!
Well, now. 1st Time responding to any of the many of your recipes prepared & enjoyed at my house. This is now stowed in the computer with more than one pleasant surprize. You are the 1st I’ve read saying to NOT put any pepper pickling vinegar in with the peppers. Huge thank you. 2nd Time with the juice was enough adventure to wish I’d seen your recipe a few years ago. A couple of the French onion mixes don’t have the many mystery chemicals in most store-bought stuff here, so I keep that stocked for roasts. After learning how to corn a beef roast, prices dropped (after Obama), so I started stocking corned beef briskets (& lost only 2 in freezer mishaps). They’re great size for small roasts & don’t hurt the flavor.
I followed this recipe but it came out very salty. Moving forward i will use unsalted butter and low sodium gravy and dressing mixes.
Love yor recipe Shawn! Delicious!
Great recipe! New twist to an old favorite. The peppers added such an amazing flavor. This is definitely going to be added to our favorite recipes book!
I make this often. It’s outstanding. I never have leftovers.
The Mississippi roast is one of the best and easiest roast recipes I have ever made and the grandkids love it. I put a cut up onion in the bottom of the crockpot and I add small potatoes and carrots the last hour and a half. Great meal .