Slow Cooker Mississippi Pot Roast
Crockpot season is officially on, y’all! 🍂 This Slow Cooker Mississippi Pot Roast takes just 5 ingredients, and it comes out so tender it falls apart with a fork. That tangy pepperoncini gravy is unreal.
A chuck roast goes into the slow cooker with a packet of ranch mix, a packet of au jus mix, a stick of butter, and some pepperoncini peppers and their brine. That’s it. No browning, no chopping, and nothing to measure except a little brine.
It serves 6. Spoon it over mashed potatoes, or pile it onto rolls with plenty of the juices.
Why You’ll Love It
- Just 5 ingredients. And no chopping at all.
- Set it and forget it. Everything goes straight into the slow cooker.
- Fall-apart tender. Chuck roast shreds with two forks after a long, slow cook.
- That gravy! Butter, ranch, au jus and pepperoncini brine make a tangy, savory sauce.
- Two ways to serve. Over mashed potatoes for dinner, or on rolls for sandwiches.
Ingredients You’ll Need
- Chuck roast: A 3 lb roast. Chuck gets super tender in the slow cooker.
- Ranch dressing mix and au jus gravy mix: One packet of each, sprinkled right over the top.
- Butter: One stick, set right on top of the roast.
- Pepperoncini peppers: 6 to 8 peppers, plus 1/4 cup of the brine from the jar for that signature tang.
You’ll find the exact amounts and steps in the printable recipe card below.
How to Make It
Set the chuck roast in a 6-quart slow cooker and sprinkle the ranch mix and au jus mix evenly over the top. Lay the stick of butter right on the roast, scatter the pepperoncini peppers around it, and pour the brine over everything. Cover it and cook it on LOW (or on HIGH if you’re short on time) until the meat shreds easily. Shred it right in the pot with two forks and stir it through all those juices. Spoon it over mashed potatoes, or pile it onto rolls with extra juice on the side.
Tips for the Best Slow Cooker Mississippi Pot Roast
- Use the right size cooker. A 6-quart slow cooker gives the roast room to cook evenly.
- Low and slow is best. LOW for 8 hours gives the most tender meat. HIGH works in 4 to 5 hours when you’re short on time.
- Shred it in the pot. Shred the roast right in the slow cooker so the meat soaks up all those juices.
- Save the extra juices. Spoon them over mashed potatoes or use them for dipping sandwiches.
What’s the first thing you slow-cook every fall? Save this one for crockpot season! 🧡
Slow Cooker Mississippi Pot Roast
Ingredients
Equipment
Method
- Place the chuck roast in a 6-quart slow cooker. Sprinkle the ranch mix and au jus mix evenly over the top.
- Place the butter on top of the roast and scatter the pepperoncinis around it. Pour the pepperoncini brine over everything.
- Cover and cook on LOW 8 hours (or HIGH 4–5 hours), until the meat shreds easily.
- Shred the roast right in the slow cooker with two forks and stir it through the cooking juices.
- Spoon over mashed potatoes or pile onto rolls with the extra juices.
Notes
- Cook on LOW 8 hours or HIGH 4–5 hours, until the meat shreds easily.
- Serve over mashed potatoes or piled onto rolls with the extra juices.
