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The Best Mississippi Pot Roast Recipe for Tender, Flavorful Slow-Cooker Dinner

The Best Mississippi Pot Roast Recipe

A tender slow-cooker chuck roast made with ranch seasoning, au jus mix, butter, pepperoncini peppers, and brine. The result is a rich, tangy pot roast with a savory gravy and minimal preparation.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 3-4 pound roast Boneless chuck roast
Seasonings and Flavorings
  • 1 packet, about 1 ounce Ranch seasoning mix
  • 1 packet, about 1 ounce Au jus gravy mix
  • 1/2 cup, 1 stick Unsalted butter
  • 6-10 peppers Whole pepperoncini peppers
  • 1/2 cup Pepperoncini brine

Method
 

Step-by-Step
  1. Trim only excessive exterior fat from the chuck roast, leaving the interior marbling intact. Place the roast in a 6-quart slow cooker.
  2. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the top and sides of the roast.
  3. Place the stick of unsalted butter on top of the roast. Arrange the whole pepperoncini peppers around and over the meat.
  4. Pour the pepperoncini brine into the slow cooker. Do not add extra water or beef broth because the roast and peppers provide enough liquid as they cook.
  5. Cover and cook on LOW for approximately 8 hours, or on HIGH for 4 to 5 hours, until the roast is very tender and easily pulls apart with a fork.
  6. Shred the roast directly in the cooking juices, removing any large pieces of fat. Spoon the beef and gravy onto mashed potatoes, noodles, rice, or another preferred side.

Notes

Use a well-marbled chuck roast for the most tender result. The ranch mix, au jus mix, butter, and pepperoncini brine are already salty, so taste the finished gravy before adding any salt. Browning the roast first is optional; the classic quick version goes straight into the slow cooker.