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Slow Cooker Mississippi Pot Roast Recipe

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4.3 from 38 reviews

This Slow Cooker Mississippi Pot Roast is a tender, savory beef dish slow-cooked to perfection with a blend of ranch seasoning, brown gravy mix, pepperoncini peppers, and butter. The chuck roast is first seared for rich flavor, then slow-cooked with onions, garlic, and broth until fork-tender. Perfect for a comforting family dinner with a simple preparation and rich, tangy sauce.

  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings

Ingredients

Beef and Oil

  • 4 lb beef chuck roast
  • 1-2 tablespoons avocado oil

Vegetables & Aromatics

  • 2 sweet onions, sliced 1-inch thick
  • 3-5 cloves garlic, minced
  • 1 cup sliced pepperoncini peppers (or 8 whole, plus 1/2 cup juice from the jar)

Seasonings and Liquids

  • 1 oz packet ranch dressing mix
  • 0.87 oz packet brown gravy mix
  • 1/2 cup (1 stick) unsalted butter, sliced
  • 1 1/2 cups beef broth

Instructions

  1. Sear the Roast: Heat a cast iron skillet over medium-high heat until hot. Add the avocado oil and sear the chuck roast for 5–8 minutes on each side until it develops a deep brown crust, which adds rich flavor and helps seal in juices during cooking.
  2. Assemble in the Slow Cooker: Transfer the seared roast to the slow cooker. Arrange the sliced onions evenly around the roast to add sweetness and moisture as it cooks.
  3. Add Seasonings: Sprinkle the ranch dressing mix and brown gravy mix evenly over the top of the roast. Then, scatter the minced garlic across the roast and place the slices of unsalted butter on top to melt slowly and enrich the dish.
  4. Pour Liquids and Add Peppers: Pour in the pepperoncini juice along with the beef broth around the roast. Add the pepperoncini peppers either now or during the last 1 to 2 hours of cooking depending on your preference for their texture; adding earlier gives a softer texture, later keeps them firmer.
  5. Slow Cook: Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours or on HIGH for 6 to 8 hours, until the beef is fork-tender and can be shredded easily.
  6. Shred and Serve: Using two forks, shred the roast directly in the slow cooker, mixing it well with the flavorful gravy and vegetables. Serve hot with your choice of sides.

Notes

  • Searing the meat before slow cooking is key to developing deep flavor and locking in juices.
  • You can adjust the number of pepperoncini peppers based on your desired level of tanginess and heat.
  • Add the peppers during the last 1–2 hours of cooking if you prefer a firmer texture.
  • Use a slow cooker liner for easy cleanup.
  • Leftovers can be refrigerated for up to 4 days or frozen for 2 months.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://ellarecipe.com/slow-cooker-mississippi-pot-roast-recipe/