This Slow Cooker Mississippi Pot Roast is the ultimate comfort food, effortlessly tender and bursting with savory flavors. The rich, melt-in-your-mouth texture of the beef, paired with the tangy kick of pepperoncini and the buttery goodness of au jus, creates a dish that’s irresistibly satisfying. With just 15 minutes of prep, you can set it and forget it, letting the slow cooker work its magic for 8 hours while your kitchen fills with mouthwatering aromas.
Perfect for busy days or cozy family dinners, this pot roast is a hearty, crowd-pleasing meal that requires minimal effort. The deep, savory flavors meld beautifully as it cooks, resulting in a dish that’s both comforting and indulgent. Serve it with mashed potatoes or crusty bread to soak up every last drop of the delicious gravy, and prepare for a meal that feels like a hug in every bite.
What You’ll Need for Slow Cooker Mississippi Pot Roast
- 2 Tablespoons olive oil (for searing the roast)
- 3 pounds beef chuck roast or rump roast (rump roast has more fat and falls apart more easily)
- Salt and pepper, to taste (for seasoning the roast)
- ¾ cup beef broth (adds depth of flavor)
- ½ cup pepperoncini juice (from the jar of pepperoncinis; adds tangy flavor)
- 1 ounce dry ranch seasoning mix (1 packet; adds savory and herby notes)
- 1 ounce brown gravy mix (1 packet; thickens and enriches the sauce)
- 8 whole pepperoncini peppers (adds a mild spicy kick)
- 2 Tablespoons butter, cut into small pieces (adds richness and moisture)
How to Make Slow Cooker Mississippi Pot Roast
- Sear the roast: Heat a large skillet over medium-high heat. Add olive oil and let it heat up. Season the roast generously with salt and pepper on all sides. Sear the roast for 4 minutes on one side, then flip and sear the other side for 4 minutes. This creates a flavorful crust.
- Prepare the slow cooker: Spray the inside of the slow cooker with non-stick cooking spray. Transfer the seared roast to the slow cooker.
- Add liquids and seasonings: Pour the beef broth and pepperoncini juice over the roast. Sprinkle the dry ranch seasoning and brown gravy mix evenly on top of the roast.
- Add peppers and butter: Place the whole pepperoncini peppers on and around the roast. Scatter the butter pieces over the top.
- Cook the roast: Cover the slow cooker with the lid. Cook on low heat for 8-10 hours (recommended for best results) or on high heat for 4-5 hours. The roast is done when it easily falls apart.
- Serve: Remove the roast from the slow cooker and slice or shred it. Serve with mashed potatoes and cooked carrots on the side.
Perfect Pairings: Serving Suggestions
This Slow Cooker Mississippi Pot Roast is a hearty dish that pairs beautifully with classic comfort sides. Serve it with creamy mashed potatoes to soak up the flavorful juices, or try it with roasted garlic cauliflower mash for a low-carb option. Add a side of steamed green beans or buttery carrots for a pop of color and freshness. For a Southern twist, serve with cornbread or buttermilk biscuits to complete the meal.
Make It Your Own: Recipe Variations
Customize this pot roast to suit your taste! Swap the pepperoncini peppers for banana peppers or pickled jalapeños for a different level of heat. If you prefer a richer flavor, add a splash of red wine to the beef broth. For a creamier sauce, stir in a dollop of sour cream or cream cheese at the end. Vegetarian? Try this recipe with portobello mushrooms or jackfruit as a meat substitute.
Leftovers Made Easy: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, place the roast and juices in a saucepan over low heat, stirring occasionally until warmed through. Alternatively, microwave individual portions in 30-second intervals, stirring in between. For a quick meal, shred the leftover roast and use it in tacos, sandwiches, or quesadillas.
Slow Cooker Success: Equipment Guidance
For best results, use a 6-quart slow cooker to ensure the roast cooks evenly and has enough space for the juices. If you don’t have a slow cooker, you can adapt this recipe for the oven. Sear the roast as directed, then transfer it to a Dutch oven and cook at 300°F for 3-4 hours, or until tender. Don’t forget to spray your slow cooker with non-stick cooking spray to make cleanup a breeze!
Time-Saving Tips for Busy Cooks
Short on time? Skip the searing step and place the roast directly in the slow cooker—it will still turn out tender and flavorful. Prep your ingredients the night before by measuring out the ranch seasoning, gravy mix, and pepperoncini juice. Store them in small containers so you can quickly assemble everything in the morning. For an even faster cook time, set your slow cooker to high heat and reduce the cooking time to 4-5 hours.
Slow Cooker Mississippi Pot Roast Recipe
Equipment
- slow cooker
- large skillet
Ingredients
- 2 Tablespoons olive oil
- 3 pounds beef chuck roast, or rump roast (a rump roast usually has more fat, so it falls apart even more easily)
- salt and pepper to taste
- 3/4 cup beef broth
- 1/2 cup pepperoncini juice (from the jar of pepperoncinis)
- 1 ounce dry ranch seasoning mix (1 packet)
- 1 ounce brown gravy mix (1 packet)
- 8 whole pepperoncini peppers
- 2 Tablespoons butter cut into small pieces
Instructions
- On the stove top, place a large skillet over medium high heat.
- Once pan is warmed up, add olive oil and allow it to heat up.
- Sprinkle all sides of pot roast with salt and pepper.
- Add beef roast to oil in hot pan and sear on one side for 4 minutes. Flip roast over and sear other side for 4 minutes.
- Spray the inside of the slow cooker with non-stick cooking spray and place roast inside slow cooker.
- Pour in the beef broth and pepperoncini juice and sprinkle both the dry ranch dressing mix and dry brown gravy mix on top of the roast. Add the peppers (put on top of and around the roast) and butter on top of the roast.
- Place the lid on top of the slow cooker and set timer for 8-10 hours on low heat (it will vary based on your slow cooker – mine is done in 8 hours, but some will take longer) or 4-5 hours on high heat (I highly recommend cooking this roast on low – I have never had it turn out as well when I have cooked it on high. Also, you want your house to smell good alllllll day long).
- Remove roast from slow cooker and slice into pieces (it should pretty much fall apart by this point).
- Serve with mashed potatoes and the cooked carrots on the side.