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Slow Cooker Mississippi Pot Roast

Slow cooker Mississippi pot roast with fork-tender chuck roast, buttery au jus juices, and tangy pepperoncini. Season without stirring, cook until fall-apart, then shred in the pot for extra saucy texture.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Roast
  • 1 boneless chuck roast 3–4 lbs
  • 1 oz ranch dressing mix 1 packet
  • 1 oz au jus gravy mix 1 packet (or onion soup mix)
  • 0.5 stick unsalted butter 1 stick total, sliced (113g)
  • 6 whole pepperoncini peppers 5–8 whole peppers
  • 0.25 cup pepperoncini brine optional; for extra tang
For Serving
  • 1 creamy mashed potatoes for serving
  • 1 egg noodles for serving (optional alternative)
  • 1 hoagie rolls for serving (optional alternative)
  • 0.25 cup fresh parsley chopped garnish

Equipment

  • 1 slow cooker
  • 1 cast iron skillet

Method
 

Prep the roast
  1. Place the chuck roast in the bottom of the slow cooker without browning. If you want more depth, sear it first in a hot cast iron skillet with a little oil for 2–3 minutes per side.
  2. Sprinkle the ranch dressing mix evenly over the roast without stirring. Follow with the au jus gravy mix, keeping the seasoning on top.
  3. Lay the sliced unsalted butter over the top of the seasoned roast. The butter should sit as pieces so it melts into the cooking juices.
  4. Scatter the whole pepperoncini peppers around and on top of the roast. Pour in the pepperoncini brine if using.
Slow cook
  1. Cover and cook on LOW for 8–10 hours until the roast is fall-apart tender. Keep the lid on during cooking so the juices stay concentrated.
  2. If cooking on HIGH instead, cover and cook for 5–6 hours until the roast is fall-apart tender. When it’s ready, the meat should shred easily with pressure.
Shred and finish
  1. Use two forks to shred the roast directly in the slow cooker. Toss the meat in the buttery, tangy juices that have collected for saucy pull-apart texture.
  2. Taste the juices and adjust with more pepperoncini brine for tang or a pinch of salt if needed. Stir briefly just to combine before serving.
Serve
  1. Serve the shredded pot roast over creamy mashed potatoes or egg noodles. For sandwiches, pile it into hoagie rolls and spoon extra juices over the top.
  2. Garnish with fresh chopped parsley right before eating. The bright green finish adds fresh contrast to the rich au jus.

Notes

For best flavor, keep the roast un-stirred while seasoning so the ranch mix and au jus gravy mix form a concentrated, buttery sauce. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave until hot. Freeze shredded meat in the juices for up to 3 months—thaw overnight in the fridge. For a lower-sodium swap, use reduced-sodium ranch mix and au jus/onion soup mix.