Name: Slow Cooker Mississippi Pot Roast
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Cuisine: American
Ingredients: 3-4 lbs chuck roast; 1 packet ranch dressing mix; 1 packet au jus gravy mix; 1/2 cup (1 stick) unsalted butter; 5-6 pepperoncini peppers

Why You’ll Love Slow Cooker Mississippi Pot Roast Recipe

This Mississippi Pot Roast is a hands-off comfort food classic that delivers exceptional flavor with very little prep. With pantry staple seasoning mixes and slow cooking, the result is fork-tender meat that practically falls apart on its own. It’s perfect for busy days, meal prep, or feeding a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oil
chuck roast
salt and black pepper
ranch dressing mix
dry onion soup mix
salted butter
peperoncini peppers

Directions

Heat the olive oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper on all sides.
Sear the roast in the hot oil for 3–4 minutes per side until well browned.
Transfer the seared roast to a slow cooker and sprinkle the ranch dressing mix and dry onion soup mix over the top.
Place the stick of butter on top of the seasoned roast and arrange the peperoncini peppers around the meat.
Cover and cook on low for about 8 hours, until the meat is fork-tender and shreds easily.
Shred the meat with two forks, discard any large pieces of fat, and stir the meat into the juices.
Serve hot with your favorite sides, spooning plenty of the savory juices over everything.

Servings and timing

Prep time: 15 minutes
Cook time: 8 hours
Total time: 8 hours 15 minutes
Servings: 6

Variations

Use bottom round, rump roast, or brisket if chuck roast isn’t available—adjust cooking time as needed.
Make your own ranch seasoning with dried herbs and spices if you don’t have a packet.
Add more heat with extra pepperoncini brine or swap in jalapeños for a spicier version.
For a lighter version, reduce the butter or use ghee.
Tuck in vegetables like carrots and celery in the last few hours of cooking for a complete meal.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The juices may solidify when chilled but will melt again upon reheating. For longer storage, freeze in portions with plenty of sauce for up to 3 months. To reheat, warm gently on the stovetop with a splash of broth or microwave at 50% power, stirring occasionally.

FAQs

How do I know when the roast is done?

The roast is done when it’s fork-tender and easy to shred.

Can I skip searing the meat?

Searing adds flavor, but you can skip it if you’re short on time.

Do I need to add water to the slow cooker?

No, the roast creates its own flavorful juices as it cooks.

Can I use a different cut of beef?

Yes, bottom round or brisket works well with adjusted cooking times.

Is this recipe spicy?

It has mild heat from the peperoncini; adjust to taste.

Can I make this in an Instant Pot?

Yes, cook on high pressure for about 35 minutes and allow natural release.

What should I serve with this pot roast?

Mashed potatoes, noodles, crusty bread, or a simple salad are great options.

Can I prepare this ahead of time?

Yes, you can sear the roast and prep ingredients up to a day in advance.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 4 days, or freeze up to 3 months.

Can I add vegetables to the slow cooker?

Yes, add root vegetables in the last few hours so they absorb the flavors.

Conclusion

This Slow Cooker Mississippi Pot Roast is a set-and-forget dinner that delivers rich, savory flavor and ultra-tender meat every time. With simple ingredients and minimal prep, it’s an effortless meal perfect for family dinners or entertaining.