This Mississippi Pot Roast Slow Cooker recipe is an incredibly juicy and flavor-packed beef recipe with a gravy flavored with ranch and au jus seasonings, mustard, garlic, and pepperoncini.
❤️ Why You’ll Love This Recipe: This unique take on pot roast is bursting with flavor and is so easy to make. It will cook slowly all day and make your home smell divine. If you’re looking for an easy meal that’s fit for entertaining, look no further!
How to Make Slow Cooker Mississippi Pot Roast
This is a simple and classic dump-and-go slow cooker meal. As the meat cooks, it absorbs the complex flavors from the seasonings and peppers.
I like adding about 1 tablespoon of the juice from the pepperoncini to the sauce. This is optional, but it adds a lovely brightness to the sauce.
I also like to add ⅓ cup of beef broth to the slow cooker. This helps deepen the flavor of the meat and it gives me more sauce for serving later.
I also find that adding the pepperoncini juice and the beef broth helps make the perfect “au jus” mixed with the butter that melts during cooking.
I love to pour this rich sauce over the meat and the mashed potatoes when I am serving.
Can I use a different cut of beef?
Yes! Any chuck roast or pot roast will work great for this recipe. As long as the amount is the same, there’s no need to change the recipe at all.
Can I freeze Mississippi pot roast?
Once the roast is cooked and cooled, you can freeze the leftovers in freezer-safe containers for up to 6 months.
How should I store leftovers?
You can keep any leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stove, in the microwave, or in an Instant Pot.
Leftover pot roast is great on a salad, over rice, or in a sandwich.
What should I serve with pot roast?
Can I Use an Instant Pot?
Yes, if you don’t have a slow cooker, you can easily make this recipe using your Instant Pot. Simply use the slow cooker setting on high.
More Impressive and Easy Beef Recipes
Try these other easy and hearty dinners next:
- Three Easy Round Steak Meal Recipes are some great go-to ideas that feature an inexpensive cut of beef.
- Eye of Round Roast with Gravy and Mushrooms has a smooth and hearty sauce that coats every bite.
- Pressure Cooker Pot Roast is a quicker version of the classic pot roast made in an Instant Pot!
Slow Cooker Mississippi Pot Roast
- 3-4 pounds Chuck Roast
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 envelope 0.4 oz. Ranch dressing (I like using the Buttermilk recipe restaurant-style, but any Ranch dressing in the powder will work)
- 1 envelope 1 oz. Au Jus Gravy
- ½ cup 8 tablespoons unsalted butter, cubed (if you have salted it can be used as well, the result might be a bit saltier)
- 5-9 pepperoncini Why use such a big range? It will change the final flavor with spicy
- 1 tablespoon pepperoncini juice OPTIONAL
- ⅓ cup of beef broth optional (low sodium or regular)
- Place the chuck roast into the slow cooker.
- In a small bowl, mix the salt, ground pepper, garlic, and dry mustard.
- Sprinkle the seasoning on the roast in the slow cooker.
- Add the ranch dressing, the whole envelope, and the Au Jus gravy envelope.
- Cut the butter into pieces and place on top of the roast.
- Add the pepperoncinis and place them on the roast.
- Add pepperonici juice and beef broth.
- Cook on high for 5 hours or low for 8 hours.
- Once the roast is tender. Carefully take the roast out of the slow cooker into a large bowl, and the pepperoncini out in a separate bowl. With 2 forks shred the beef into pieces.
- Place the beef back into the slow cooker and mix it with the sauce.
- Leave in the slow cooker until ready to serve.
- Serve over mashed potatoes!