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Slow Cooker Mississippi Pot Roast Recipe: Tender, Savory Crockpot Comfort Food

Slow Cooker Mississippi Pot Roast Recipe

A tender, savory Crockpot pot roast made with chuck roast, ranch seasoning, au jus mix, butter, and pepperoncini. It cooks without added broth and creates its own rich serving gravy.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 3-4 pound roast Chuck roast
Seasonings and Flavor
  • 1 1-ounce packet Ranch seasoning mix
  • 1 1-ounce packet Au jus gravy mix
  • 1/2 cup Unsalted butter
  • 5-8 peppers Whole pepperoncini peppers
  • 2-4 tablespoons, optional Pepperoncini brine

Method
 

Step-by-Step
  1. Place the chuck roast in a 6-quart slow cooker. Trim excess surface fat if desired, but leave the marbling that helps the roast become tender and juicy.
  2. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the roast. Place the butter on top and arrange 5–8 pepperoncini peppers around or over the beef.
  3. Add 2–4 tablespoons of pepperoncini brine if you prefer a more pronounced tang. Do not add water or broth because the roast, butter, and pepperoncini will create enough cooking liquid.
  4. Cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours. The roast is ready when it is very tender and pulls apart easily with a fork.
  5. Break the roast into large pieces and remove any excess fat. Stir the shredded beef into the cooking juices, taste the liquid, and add salt only if it truly needs it.

Notes

Chuck roast gives the best shreddable texture because of its marbling and connective tissue. Searing is optional and adds browned flavor, but it is not required for the basic method. Refrigerate leftovers promptly and reheat gently with some of the cooking juices.