Mississippi Pot Roast – Easy Slow Cooker Chuck Roast Recipe
This Mississippi Pot Roast is a rich, savory slow cooker classic made with chuck roast, ranch seasoning, au jus mix, butter, and pepperoncini. It’s melt-in-your-mouth tender and bursting with bold flavor—perfect for cozy dinners, meal prep, or family gatherings.
Equipment
- Slow cooker (or Dutch oven / Instant Pot)
- Tongs or meat claws
- Airtight containers
- Optional: Meat thermometer
Ingredients
- 3–4 lb chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1 stick (½ cup) unsalted butter
- 4–6 pepperoncini peppers
- Optional: splash of pepperoncini juice
Instructions
- Place chuck roast in the bottom of your slow cooker.
- Sprinkle ranch seasoning and au jus mix evenly over the roast.
- Place the stick of butter directly on top.
- Add pepperoncini peppers around the roast.
- Cover and cook on low for 8 hours or high for 4–5 hours, until fork-tender.
- Remove roast and let it rest for 10 minutes.
- Shred meat using tongs or forks, then return to juices in the pot.
- Serve hot with your favorite sides.
Notes
- Chuck roast is preferred for its marbling and tenderness.
- For less salt, use low-sodium seasoning mixes and rinse peppers.
- Add carrots or potatoes for a one-pot meal.
- Leftovers freeze well and reheat beautifully with a splash of broth and butter.
- Try variations like pork roast, spicy ranch, or sliders with provolone.