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A serving of shredded Mississippi pot roast sits atop creamy mashed potatoes, garnished with chopped herbs and accompanied by whole pepperoncini peppers on a white plate.
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5 from 2 votes

Slow Cooker Mississippi Pot Roast


Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Servings: 6 -8 sercings
Calories: 574kcal
Author: Barbara Bakes LLC

Equipment

Ingredients 

  • 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)

Instructions

  • 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!

Nutrition

Serving: 1g | Calories: 574kcal | Carbohydrates: 5g | Protein: 57g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 191mg | Sodium: 1355mg | Fiber: 1g | Sugar: 3g