This Slow Cooker Mississippi Pot Roast is the kind of cozy, comforting dinner that never goes out of style. Tender beef and rich gravy come together for a meal that feels like something grandma would've served on a Sunday afternoon - warm, familiar, and deeply satisfying.
If you're craving an easy slow cooker pot roast that delivers big flavor with minimal effort, this classic is a must-make!👇👇
Why You'll Love This Recipe
Save this one for your next cozy Sunday dinner! It's one of those classic comfort food recipes that your family will be excited about every single time.
- Timeless comfort food. This meal has that nostalgic, old-fashioned feel people love in a true Mississippi pot roast recipe.
- Set-it-and-forget-it ease. It's an easy slow cooker dinner that practically cooks itself.
- Weeknight-friendly. Easy enough for busy days but still comforting enough for Sunday dinner.
- Family favorite. Fork-tender beef and cozy flavors make this a repeat request at my house.
- Budget-friendly. Uses affordable cuts like chuck roast and pantry staples.
- Perfect for leftovers. Like most slow cooker comfort food, it tastes even better the next day.
Note From Andi:
This recipe is inspired by the original Mississippi Pot Roast, which became popular in the 1990s thanks to its simple, pantry-friendly ingredients and cozy, slow-cooked flavor.
I've kept the heart of that classic but tweaked it slightly to match how I cook today. Think less grease, fresher flavors, and from-scratch comfort. It's the kind of meal that still feels special even though it's easy! Remember: low and slow is the secret. That patience is what gives you that fall-apart, fork-tender pot roast everyone loves.
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Recipe Ingredients 👇👇
For the Roast:
- 2-4 lbs beef chuck roast - the best cut for slow cooker Mississippi pot roast because it becomes tender as it cooks.
- ½ tsp salt
- ¼ tsp black pepper
For the Sauce:
- 1 packet ranch dressing mix - a key ingredient in classic Mississippi roast seasoning!
- 1 packet au jus gravy mix - creates rich, savory gravy as it cooks.
- 8 pepperoncini peppers - the signature ingredient that adds tanginess without heat.
- ¼ cup pepperoncini juice - optional, for extra tang
- ½ cup butter (1 stick) - adds richness and helps create that signature gravy.
Watch How To Make It 👇👇
Step-By-Step Instructions 👇👇
STEP 1: Prep the Roast
Place the beef chuck roast in the bottom of your slow cooker, and season lightly with salt and pepper.
STEP 2: Add the Flavor
Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast. Pour the pepperoncini juice over the roast, if you're using it! Add the pepperoncini peppers and place the butter on top.
STEP 3: Slow Cook
Cover and cook on LOW for 8 hours, or until the roast is fork-tender and shreds easily.
STEP 4: Shred & Serve
Shred the beef gently with two forks and mix it into the gravy. Serve hot with your favorite sides.
TIP: Keep the slow cooker lid closed! Opening it lets heat escape and slows the cooking.
Recipe Tips
- Low and slow is key. The chuck roast gets tender only with long cooking time, so resist the urge to rush it.
- No extra liquid needed. The roast releases plenty of juices as it cooks.
- Not spicy. Despite the peppers, this pepperoncini pot roast is mild and flavorful, not eye-wateringly hot.
- Thicker gravy option: Stir in a cornstarch slurry near the end if thicker sauce is desired.
- Add veggies if you want a full meal. Potatoes, carrots, and onions can be tucked around the roast before cooking.
Ingredient Swaps
- Protein: Use pork shoulder or make Mississippi chicken with boneless thighs.
- Butter: Swap part of the butter for bacon grease for smoky depth.
- Pepperoncini: Use mild banana peppers if that's what you have on hand.
Serving Ideas
- Spoon over mashed potatoes, rice, or buttered egg noodles.
- Serve withbuttered dinner rolls or crusty garlic bread to soak up every bit of that rich gravy.
- Save leftovers for an easy next-day lunch. Reheat and pile onto hoagie rolls for Mississippi pot roast sandwiches.
- Oven Roasted Asparagus or Sheet Pan Potatoes, Beans, and Carrots make perfect vegetable sides.
Try another one of my popular retro dinners, like classic meatloaf or slow cooker pot roast. Both are classic family recipes just like grandma used to make.
Storage & Reheating
- Fridge: Store in an airtight container up to 5 days.
- Freeze: Freeze portions in containers up to 3 months.
- Reheat: Warm gently in a skillet over medium heat, or cover with foil and bake at 325°F for about 20 minutes. Add a splash of broth to loosen the gravy.
Make It a Dinner Rhythm Meal Plan
If you're following my Dinner Rhythm Blueprint, this slow cooker dinner is a perfect Anchor Meal - comforting, flexible, and designed to stretch into multiple meals.
- Option 1: Serve with mashed potatoes and green beans.
- Option 2: Use leftovers for sandwiches or sliders.
- Option 3: Stir into pasta or rice for a fast dinner.
- Option 4: Freeze half the batch for a future Grace Night when you need something homemade but effortless.
These are the kinds of slow cooker family dinners that make the week feel easier.
FAQs
It's a slow cooker pot roast made with chuck roast, ranch seasoning, au jus mix, butter, and pepperoncini peppers.
The recipe originated with a home cook in Mississippi in the 1990s and spread through shared recipes and word of mouth.
No! The pepperoncini add tang, not heat.
Yes! This easy crock pot roast reheats beautifully and freezes well.
Slow Cooker Mississippi Pot Roast
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Ingredients
- 2 lb chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 8 pepperoncini peppers
- ¼ cup pepperoncini juice - optional
- ½ cup butter - or 1 stick
Instructions
- Set the chuck roast into the bottom of your slow cooker.
- Sprinkle the ranch seasoning and au jus gravy mix evenly over the top of the meat.
- Pour the pepperoncini juice over the roast if using, then place the whole pepperoncini around the roast.
- Add the stick of butter right on top.
- Cover and cook on LOW for 8 hours, or until the roast is fall-apart tender.
- Shred the meat directly in the crockpot or transfer it to a cutting board. Serve with mashed potatoes, rice, or noodles.
Notes
- Low and slow is key. This roast gets tender only with long cooking time, so resist the urge to rush it.
- No added liquid needed. The butter, beef juices, and peppers create plenty of flavorful cooking liquid.
- Try different proteins. This same method works with pork shoulder or boneless chicken thighs if you want a change.
- Add veggies if you want a full meal. Potatoes, carrots, and onions can be tucked around the roast before cooking.
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days, or freeze up to 3 months.
- Reheating: Warm gently in a skillet over medium heat, or cover with foil and bake at 325°F for about 20 minutes.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
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