Go Back

Slow Cooker Mississippi Pot Roast

5 from 1 vote
This easy Slow Cooker Mississippi Pot Roast is incredibly tender, savory, and packed with flavor from ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini peppers. With just a few minutes of prep, the slow cooker does the rest, creating a fall-apart tender roast that is perfect for an easy family dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 –3 lb boneless chuck roast
  • ½ tsp salt or to taste
  • ½ tsp black pepper
  • 1 1 oz packet au jus gravy mix
  • 1 1 oz packet ranch seasoning mix
  • ½ cup 1 stick unsalted butter, sliced
  • 8 –10 whole pepperoncini peppers
  • 2 tbsp pepperoncini juice optional

Equipment

  • Slow Cooker

Method
 

  1. Add a slow cooker liner to the slow cooker, if desired.
  2. Place the chuck roast in the slow cooker and season both sides with salt and black pepper.
  3. Sprinkle the au jus gravy mix and ranch seasoning evenly over the top of the roast.
  4. Arrange the sliced butter over the roast, then add the pepperoncini peppers around the meat. For a little extra tangy pepperoncini flavor, add 2 tablespoons of pepperoncini juice.
  5. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the roast is very tender and easily pulls apart with a fork.
  6. Shred the roast directly in the slow cooker using two forks, then toss the meat with the flavorful juices before serving.

Notes

No extra liquid needed: The roast will release plenty of liquid as it cooks, so there's no need to add broth or water.
For the most tender roast: Chuck roast works especially well because its marbling and connective tissue become tender during the long, slow cooking process.
Salt to taste: Ranch seasoning and au jus mix already contain a good amount of sodium, so you can reduce or omit the added salt if preferred.
Serving ideas: Serve with mashed potatoes, roasted potatoes, rice, egg noodles, or vegetables, spooning some of the cooking juices over the top.