There’s nothing quite like a slow-cooked pot roast that’s tender, juicy, and packed with flavor.

This Mississippi pot roast uses simple pantry staples, a touch of butter, and tangy pepperoncini to create a comforting meal that practically melts in your mouth.

Why You’ll Love This Recipe

The roast is incredibly tender, falling apart with just a fork.

Pepperoncini adds a tangy kick that balances the richness.

It requires only a handful of ingredients and minimal prep.

The slow cooker does all the work, making it weeknight or weekend friendly.

What You’ll Need (Ingredient Highlights)

Beef chuck roast is the best cut for this recipe thanks to its marbling.

Ranch seasoning brings savory, herby flavor to the beef.

Au jus mix deepens the beefy richness of the sauce.

Butter adds richness and helps keep the meat moist.

Pepperoncini peppers cut through the heaviness with tang and mild heat.

Pro Tips Before You Start

Sear the roast before adding to the crockpot for deeper flavor.

Avoid oversalting since both seasoning packets already contain salt.

Cook low and slow for the most tender texture.

Use whole pepperoncini for mild flavor, or slice them for extra tang.

How to Make Mississippi Pot Roast

Step 1 – Sear the roast

Heat butter in a skillet.

Season roast lightly with salt and pepper, then sear on all sides until browned.

Step 2 – Transfer to crockpot

Place the roast in the slow cooker along with the browned bits and butter from the skillet.

Step 3 – Add seasonings

Sprinkle minced onion, ranch mix, and au jus mix over the roast.

Step 4 – Add butter and peppers

Top with the remaining butter pieces and whole pepperoncini.

Step 5 – Slow cook to perfection

Cover and cook on low for 8 hours until fork-tender.

Step 6 – Shred and serve

Shred into large chunks, stir everything together, and garnish with parsley if desired.

What to Serve It With

Serve with mashed potatoes or buttered noodles for a hearty meal.

Pair with roasted vegetables or green beans for balance.

Crispy dinner rolls make the perfect side to soak up the juices.

Variations / Substitutions

Swap chuck roast for brisket or pork shoulder.

Use banana peppers instead of pepperoncini for a sweeter flavor.

Make it dairy-free by replacing butter with olive oil.

Add carrots or potatoes directly into the crockpot for a one-pot meal.

Storage & Leftovers

Store in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop with a splash of broth.

Freeze for up to 2 months in freezer-safe containers.

FAQs

Do I have to sear the roast first?
No, but searing adds extra flavor and helps lock in juices.

Can I cook this on high?
Yes, but low heat for 8 hours gives the most tender results.

Are pepperoncini spicy?
They’re mild with a tangy, slightly spicy flavor.

Can I make this in the oven?
Yes, bake covered at 300°F for 3–4 hours until tender.

What cut of beef works best?
Beef chuck roast is ideal, but brisket or round roast also works.

Can I use homemade seasoning?
Yes, you can replace the packets with your own mix of spices if preferred.

Final Thoughts

This Mississippi pot roast is the definition of comfort food—rich, tender, and full of bold flavor.

It’s a no-fuss recipe that delivers big results every time, perfect for family dinners or special gatherings.