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Mississippi Pot Roast Recipe Easy Slow Cooker Comfort Meal for Family

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A cozy, comforting slow cooker pot roast made with simple pantry staples, tender chuck roast, and a rich, buttery, tangy sauce featuring ranch seasoning and pepperoncini peppers.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast
  • 1 packet (about 1 ounce) ranch dressing mix
  • 1 packet (about 0.87 ounces) au jus gravy mix
  • 1/2 cup (113 grams) unsalted butter, sliced
  • 6 to 8 whole pepperoncini peppers with juice
  • Black pepper to taste
  • Optional: sliced onions or garlic cloves

Instructions

  1. Pat the 3 to 4-pound chuck roast dry with paper towels. Trim excess fat if desired.
  2. Sprinkle ranch dressing mix and au jus gravy mix evenly over all sides of the roast. Add freshly ground black pepper to taste.
  3. Place the seasoned roast in the slow cooker pot. Arrange the sliced butter evenly on top of the roast.
  4. Scatter 6 to 8 whole pepperoncini peppers around and on top of the roast, pouring in about 1/4 cup (60 ml) of the pepperoncini juice.
  5. Cover and cook on LOW for 6 to 8 hours until the meat is tender enough to shred easily. Avoid lifting the lid during cooking.
  6. After about 6 hours, test the roast by poking with a fork. If it pulls apart easily, it’s ready; if not, cook longer, checking every 30 minutes.
  7. Carefully transfer the roast to a serving platter. Spoon the melted butter and pepperoncini juices over the top. Skim off any excess fat before serving.

Notes

Do not lift the slow cooker lid during cooking to keep heat and moisture in. For extra flavor, sear the roast before slow cooking. Serve with mashed potatoes, egg noodles, or steamed vegetables. Use dairy-free butter and gluten-free seasoning mixes for dietary adaptations. Leftovers keep well refrigerated for 4 days or frozen for up to 3 months.

Nutrition

Keywords: Mississippi pot roast, slow cooker pot roast, easy pot roast, comfort food, chuck roast recipe, slow cooker recipe, ranch seasoning, pepperoncini peppers

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