If you’re looking for the ultimate Mississippi Pot Roast recipe, you just found it. This one is melt-in-your-mouth tender, packed with rich, savory flavor, and ridiculously easy – because who has time for complicated dinners?
Throw it in the slow cooker, let it work its magic, and get ready for a meal your whole family will beg you to make again!
Why you’ll love this recipe
I first stumbled upon Mississippi Pot Roast years ago when I was desperately searching for an easy dinner that didn’t require me to stand over the stove for an hour (because, let’s be honest, who has time for that all the time?). After testing a few versions and perfecting the butter-to-pepperoncini ratio (very important science here), I landed on this recipe – and I’ve never looked back.
- Hands-off cooking – Just a quick sear, then let the slow cooker do all the work. No babysitting, no stirring, no stress. It’s my go-to for busy weeknights, lazy Sundays, and anytime I want a dinner that basically cooks itself while I do literally anything else.
- Fall-apart tender – This roast is melt-in-your-mouth good, with rich, buttery flavor in every bite. You don’t even need a knife – just grab a fork and watch it fall apart.
- Family-approved – Even my picky eaters devour this one, and my husband practically races to the table when he smells it cooking. It’s a guaranteed winner every time!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Beef chuck roast – This cut is perfect for slow cooking because it has just the right amount of marbling to break down and become fall-apart tender. If you can’t find chuck, a bottom round roast works, but it won’t be as juicy.
- Gravy mix – I use low sodium brown gravy mix because different brands vary wildly in salt content. If you’re using au jus mix, I highly recommend using only half the packet – a full one can make the roast way too salty, especially with the ranch seasoning. When I have more time, I make my own seasoning mix – I’ll add my recipe for homemade below these ingredient notes.
- Pepperoncini peppers & juice – These add a subtle tang and depth of flavor, but don’t worry, they won’t make the roast spicy! If you’re out of pepperoncini, banana peppers work in a pinch, or you can skip the juice and just use the peppers for a milder taste.
- Butter – Stick with unsalted butter to control the saltiness of the dish. The butter adds richness and helps create that luscious, flavorful sauce.
- Ranch seasoning – I always go for a low sodium version when I can, since it lets me balance the salt better. If you prefer homemade, see my homemade ranch seasoning mix below.
Homemade seasoning mixes
Au jus: 4 teaspoons beef bouillon powder, 4 teaspoons cornstarch, 1 teaspoon onion powder, ½ teaspoon dried parsley flakes, ¼ teaspoon garlic powder, ground black pepper to taste
Ranch seasoning mix: 2 tbsp dried buttermilk powder, 1 tsp dried parsley, 1 tsp dried dill, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried chives (optional), ½ tsp salt (adjust to taste), and ¼ tsp black pepper.
How to make a Mississippi pot roast
Let’s make the most flavorful, fall-apart-tender Mississippi Pot Roast together! I’ll walk you through each step so you get the absolute best results every time. Grab your ingredients, and let’s get started!
1. Sear the roast for maximum flavor
First things first – grab a large skillet and heat 2 tablespoons of oil over medium-high heat. I like to use a neutral oil with a high smoke point, like avocado or vegetable oil. Once the oil is shimmering (but not smoking!), carefully place your 4-pound beef chuck roast in the pan.
Now, resist the urge to move it around! Let it sear undisturbed for about 3-4 minutes per side until it develops a deep golden-brown crust. This step is key for locking in flavor – browning the meat creates a richer, deeper taste that you just won’t get if you skip this part.
If you’re short on time, you can technically skip searing, but trust me, it’s worth the extra few minutes!
2. Transfer to the slow cooker
Once the roast is browned, move it to your 5-6 quart slow cooker. If you’re using 3 cloves of garlic, now’s the time to toss them in. I usually just smash them with the side of my knife and throw them in whole – no need to mince! They’ll soften and melt into the sauce as the roast cooks.
At this point, I also like to add 2 tablespoons of pepperoncini juice (optional, but so good). It adds a subtle tang that balances out the richness of the butter and seasoning.
3. Season it up!
Now, let’s get that signature Mississippi Pot Roast flavor. Sprinkle 1 (0.8-oz) packet of brown gravy mix (low sodium, if possible) or ½ (1-oz) packet of au jus mix evenly over the roast. If you’re using au jus, don’t be tempted to add the whole packet in – it can make the roast too salty!
Next, add 1 (1-oz) packet of ranch seasoning mix (or your homemade blend). This is where all that herby, savory goodness comes in. Make sure you’re covering as much of the meat as possible so every bite is flavorful.
4. The magic toppings: butter & pepperoncini
Time for the finishing touches! Arrange 6-8 whole pepperoncini peppers around and on top of the roast. These won’t make the dish spicy, but they add an amazing depth of flavor. If you want a little more tang, feel free to add an extra pepper or two.
Then, slice ½ cup (1 stick) of unsalted butter into pieces and place them right on top of the roast. Yes, a whole stick of butter. Yes, it’s necessary. As it melts, it creates the most delicious, rich sauce that coats the meat perfectly.
5. Slow cook to perfection
Now, cover your slow cooker and set it to LOW for 8-10 hours. Whatever you do, don’t cook this on high! Low and slow is the way to go here – cooking it too quickly can leave the meat tough instead of fork-tender.
If you’re wondering how to know when it’s done, here’s the test: grab a fork and gently pull at the meat. If it easily falls apart with almost no effort, it’s ready. If it still feels a little firm, let it keep going for another hour.
6. Shred & serve
Once your roast is melt-in-your-mouth tender, use two forks to shred it right in the slow cooker. Stir everything together so the meat soaks up all that buttery, flavorful sauce.
At this point, you can serve it up however you like – over mashed potatoes, tucked into sandwiches, or just straight from the slow cooker (no judgment here). Enjoy!
Top tips for recipe success
- Sear the roast for the best flavor – Browning the meat before slow cooking adds so much richness. Don’t skip this step unless you absolutely have to! Use medium-high heat and let each side get a nice, deep crust before transferring it to the slow cooker.
- Use the right gravy mix – Different brands vary in salt levels! I recommend low sodium brown gravy mix for a well-balanced flavor. If using au jus mix, only use half the packet, or your roast may end up too salty.
- Cook it on LOW, never HIGH – This roast needs time to break down and become fall-apart tender. Cooking it on high will make it tough and chewy, so be patient and let it go for 8-10 hours on low.
- Use unsalted butter – The gravy and ranch seasoning already add salt, so using unsalted butter helps keep things balanced. If you only have salted butter, consider cutting back on the seasoning mixes slightly.
- Don’t be afraid of the pepperoncini – They add flavor, not heat! If you want a little more tang, add an extra splash of the juice. If you prefer a milder taste, you can reduce the number of peppers.
- Shred the meat in the slow cooker – This helps it soak up all those amazing juices, making every bite super flavorful. Just use two forks and gently pull the meat apart once it’s tender.
Helpful recipe hints
Recipe variations
- Spicy Mississippi Pot Roast – Add a few extra pepperoncini peppers and a teaspoon of crushed red pepper flakes for a little heat. I love this version when I’m craving something with a bit of a kick – it’s spicy but still totally family-friendly!
- Mississippi Pot Roast with Gravy – Whisk 1-2 tablespoons of cornstarch into ¼ cup of cold water, then stir it into the slow cooker juices in the last 30 minutes of cooking. This creates a thicker, silky-smooth gravy that’s perfect for drizzling over mashed potatoes!
- Mississippi Pot Roast Sliders – Shred the roast and pile it onto Hawaiian rolls, then top with provolone or Swiss cheese. Broil for a few minutes until melty. These are always a hit at parties or for an easy dinner that my kids love – it’s basically the best roast beef sandwich ever!
Storage tips
This roast is just as good (if not better!) the next day, and it stores great. Here’s how to make the most of your leftovers:
Make ahead – If you want to prep in advance, sear the roast, then place it in the fridge overnight. Quickly assemble and start slow cooking it in the morning. Perfect for busy days!
Storing leftovers – Let the roast cool completely, then transfer it (along with the juices!) to an airtight container. Store in the fridge for up to 3 days. It reheats beautifully in the microwave or on the stovetop – just add a splash of beef broth if needed to loosen it up.
Freezing – Shred the cooled roast and store it in a freezer-safe bag or container with some of the juices. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave. It’s a lifesaver for quick dinners!
Serving ideas
- Classic Mashed Potatoes: Serve the tender, flavorful roast over a bed of creamy mashed potatoes. The rich gravy seeps into the potatoes, creating a comforting and hearty meal.
- Hearty Sandwiches: Pile the shredded pot roast onto toasted dinner rolls, perhaps with a slice of provolone or Swiss cheese. These make for a satisfying lunch or dinner that’s easy to prepare and a hit with the kids.
- Over Rice or Egg Noodles: For a simple and quick option, serve the pot roast over steamed rice or cooked egg noodles. The grains or noodles soak up the savory juices, making each bite flavorful.
More easy slow cooker dinners
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Mississippi Pot Roast
Recipe details
Ingredients
- 2 tablespoons oil
- 1 (~4 pound ) beef chuck roast
- 3 cloves garlic crushed, optional
- 2 tablespoons pepperoncini juice optional
- 1 (0.8-oz ) packet brown gravy mix low sodium if desired; OR ½ (1-oz) packet au jus gravy mix; OR homemade mix (see notes)
- 1 (1-oz) packet Ranch seasoning mix low sodium if desired; OR homemade mix (see notes)
- 6-8 pepperoncini peppers
- 1 stick unsalted butter sliced (½ cup or 8 tablespoons)
Instructions
- Sear roast: Heat 2 tablespoons oil in large skillet over medium-high heat. Sear 1 (~4 pound ) beef chuck roast on all sides until browned, about 3-4 minutes each side. Transfer to 5-6 quart slow cooker with 3 cloves garlic (crushed) and 2 tablespoons pepperoncini juice, if using.
- Season: Sprinkle top of roast evenly with 1 (0.8-oz ) packet brown gravy mix and 1 (1-oz) packet Ranch seasoning mix (or alternatively with homemade seasoning blends – see notes). Arrange 6-8 pepperoncini peppers and 1 stick unsalted butter (sliced) on top.
- Slow cook: Cover and cook on LOW for 8-10 hours. Do not cook on high.
- Serve: Once roast is fall-apart tender, shred and serve.
Notes
Ingredient notes
- Chuck roast – Best for tender, juicy results. Bottom round works but is less flavorful.
- Gravy mix – Use low sodium brown gravy mix or ½ packet of au jus mix to avoid excess salt.
- Pepperoncini & juice – Adds tang without heat. Skip juice for a milder taste.
- Butter – Use unsalted to balance saltiness.
- Ranch seasoning – Low sodium is best.
Recipe tips
- Sear the meat – Locks in flavor and creates a richer sauce.
- Cook on LOW – High heat makes the roast tough. 8-10 hours on low is key!
- Don’t overdo the seasoning – Au jus and ranch can be salty; adjust to taste.
Storage Tips
- Make ahead – Sear the meat, refrigerate overnight, and cook the next morning.
- Leftovers – Store in an airtight container in the fridge for up to 3 days.
- Freezing – Shred and freeze with juices for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.
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