Mississippi Pot Roast is the ideal dump-and-go dinner for those days when you need dinner to cook itself while you work on your never-ending to-do list. It is hard to believe that five simple ingredients and almost zero effort can create such a tender, flavor-packed pot roast! You get tender beef coated with a rich, tangy gravy.
While traditional pot roast recipes often call for chopping vegetables and searing meat, this version skips those steps entirely. Place your chuck roast in the slow cooker, sprinkle on a few seasonings, add butter and pepperoncini, and walk away. The magic happens all on its own.
For anyone raising eyebrows at the pepperoncini peppers, don’t worry. These tangy, zesty peppers add a bright, fresh flavor that perfectly complements the rich, savory beef.
They don’t make the dish spicy but instead melt down into the cooking liquid, creating a sauce that transforms an ordinary pot roast into something extraordinary. You can eat some of the peppers if you want some spice, but the beef itself won’t be spicy.
This classic recipe is a fabulous way to make a boring pot roast more exciting! And it’s incredibly easy to make, even on your busiest days. You’ll come home to a delicious, comforting meal ready to enjoy.
Let me show you exactly how to make this “dump and go” dinner that will revolutionize your busy weeknight cooking. I’ll walk you through the simple steps for making this Mississippi Pot Roast and share some of my favorite serving suggestions and storage tips. You’ll never look at pot roast the same way again.
Looking for more easy slow cooker dinner ideas? Try slow cooker tater tot casserole, slow cooker turkey rice soup, and slow cooker Salisbury steak.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Chuck roast: This cut of beef is perfect for slow cooking because it becomes tender and flavorful over time. I usually go for a 3-pound roast, which feeds my family with plenty of leftovers.
- Pepperoncini: I use about 8 ounces of pepperoncini, roughly half a jar.
- Butter
- Gravy mix: The gravy mix helps thicken the sauce, so you get a nice thick gravy.
- Ranch seasoning mix: This adds a tangy, herby flavor that gives the dish a depth of flavor.
🥣How to Make Slow Cooker Mississippi Pot Roast
- Start by placing your chuck roast in the bottom of a 6-quart slow cooker. If there’s excess fat on the roast, trim it off with a sharp knife or leave it on for extra flavor.
- Cut the butter into pieces. Sprinkle the butter pieces, gravy mix, and ranch seasoning mix evenly over the top of the roast. Then, you can add salt and pepper if you like. I think the gravy mix and ranch seasoning make it salty enough.
- Pour the pepperoncini peppers and their brine over the top of the roast. I use about half a jar, but you can add more or less depending on your preference.
- Put the lid on your slow cooker and cook the roast on low for 8 hours or until the meat is tender and falling apart. You can cook it on high for 4-5 hours, but the low and slow method produces the best results.
- Once the roast is cooked, use two forks to shred the meat in the slow cooker. Give everything a good stir to coat the meat evenly in the delicious buttery sauce.
🍴Serving Ideas
Now that you’ve got a big pot of tender, flavorful Mississippi Pot Roast! My personal favorite way to enjoy it is over mashed potatoes.
The creamy, buttery mashed potatoes soak up all that delicious gravy. This classic comfort food combo never gets old.
Or enjoy it in a sandwich. Pile some shredded pot roast onto a soft, fluffy bun and top it with a spoonful of pepperoncini and gravy. It’s like a sloppy joe, but way better. You can even add some melted provolone.
If you’re looking for a gluten-free option, try serving your pot roast over a bed of fluffy white rice. The rice will soak up all that flavorful gravy and make for a satisfying, comforting meal.
Egg noodles and pot roast are classic pairings that never go out of style. The wide, flat egg noodles are perfect for catching all that rich, beefy gravy, and the tender pot roast just melts in your mouth.
No matter how you serve it, this Mississippi Pot Roast will be a hit with your whole family. It’s the kind of dish that brings everyone together around the table and leaves you feeling warm, cozy, and satisfied.
💭How to Store
Transfer the shredded meat and gravy to an airtight container or zip-top bag. Place the container in the fridge and use within 3-4 days for best quality. If you don’t think you’ll eat it all within that timeframe, you can freeze the pot roast for up to 3 months.
When you’re ready to eat your leftover pot roast, transfer it to a microwave-safe dish and heat it until it’s warmed. You can also reheat it in a saucepan on the stove over low heat, stirring occasionally.
One of my favorite things about this Mississippi Pot Roast is how well it reheats. In fact, it might even taste better the next day after all the flavors have had a chance to meld together. It’s the perfect make-ahead meal for busy weeknights or lazy weekends.
⭐Tips
Be sure to check out the step by step instructions
- If you’re sensitive to salt or prefer a milder flavor, use low-sodium gravy and ranch mixes or make your own from scratch.
- If you like a little spicier, add a pinch of cayenne pepper or red pepper flakes to the mix. Or double the amount of pepperoncini you add.
- If you’re not a fan of pepperoncini, you can substitute them with another type of pickle, like banana peppers or dill pickles. Just keep in mind that this will slightly change the dish’s flavor.
- While you can cook this on high, I find it is tastier when cooked on low.
- To make this recipe in an Instant Pot, follow the same instructions, except add ½ cup of water. Then, cook on high pressure for 60-70 minutes, depending on the size of your roast. Let the pressure release naturally for 10-15 minutes before shredding the meat.
- While chuck roast is the traditional choice for pot roast, you can use other cuts of beef like round roast or brisket. These cuts may be a little leaner and may require longer cooking times to become tender.
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Mississippi Pot Roast Recipe
Ingredients
- 3 pounds chuck roast
- 8 ounces pepperoncini with liquid
- ¼ cup butter
- 1 packet gravy mix 2 tablespoons
- 1 packet ranch seasoning mix 2 tablespoons
- Salt and pepper to taste
Instructions
- Add the chuck roast to the slow cooker. Sprinkle butter, gravy mix, ranch seasoning, salt and pepper.3 pounds chuck roast, ¼ cup butter, 1 packet gravy mix, 1 packet ranch seasoning mix, Salt and pepper
- Pour in the pepperoncini and the liquid from the jar. I added about half of a 16-ounce jar, but you can add more or less, depending on how spicy you like it.8 ounces pepperoncini
- You can add salt and pepper to taste, but I find the ranch seasoning and gravy mix make it salty enough.
- Cover and cook on low for 8 hours. You can also cook on high for 4-5 hours, although I think it tastes better cooked on low.
- Remove the beef and shred it. It should just fall apart.
- Serve the roast over mashed potatoes, rice, or egg noodles, and spoon some of the sauce and pepperoncini over the top.
Notes
- If you’re sensitive to salt or prefer a milder flavor, use low-sodium gravy and ranch mixes or make your own from scratch.
- If you’re not a fan of pepperoncini, you can substitute them with another type of pickle, like banana peppers or dill pickles. Just keep in mind that this will slightly change the dish’s flavor.
- While you can cook this on high, I find it is tastier when cooked on low.
- To make this recipe in an Instant Pot, follow the same instructions, except add ½ cup of water. Then, cook on high pressure for 60-70 minutes, depending on the size of your roast. Let the pressure release naturally for 10-15 minutes before shredding the meat.
- While chuck roast is the traditional choice for pot roast, you can use other cuts of beef like round roast or brisket. These cuts may be a little leaner and may require longer cooking times to become tender.
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Nutrition Information
Nutrition facts are estimates.
