Slow Cooker Mississippi Pot Roast

A fork spearing shreds of pot roast covered in juices.

Slow Cooker Mississippi Pot Roast

This Slow Cooker Mississippi Pot Roast is sure to become a family favorite! It's tender, delicious, and EASY – and just 7 ingredients!

Course Dinner, Main Course, Main Dishes

Cuisine American

Prep Time 20

Cook Time 9

Total Time 9 20

Servings servings

Calories 405

Author Dorothy Bigelow

Ingredients

3 pounds chuck roast trimmed of excess fat (or beef roast of choice)
1 tablespoon oil (optional)
1 cup beef broth use just ½ cup if you do not brown the roast
½ cup pepperoncini peppers drained of their juices
1 packet (1 oz/28 grams) ranch dressing mix or 2-3 tablespoons homemade ranch dressing mix
1 packet (1oz/21-28 grams) au jus mix
5 tablespoons butter

Instructions

Prepare the roast. Use a sharp knife to remove any obvious strips of fat on the outside of the roast; they should come off very easily.
Optional: To create extra flavor, brown the roast on all sides in a medium-sized skillet over medium heat. Add the oil to the skillet, then place the roast into the skillet, browning for 3-5 minutes, or until the meat releases from the pan. Flip and brown the other side for 3-5 minutes. Finally, use tongs to brown the thinner sides of the roast.
Deglaze the pan. Remove the roast from the skillet and pour in 1 cup of beef broth to deglaze the pan, scraping up any browned bits with the bottom of a wooden spoon. Remove from heat.
Seasoning. Place the roast into the slow cooker and sprinkle it on all sides with the ranch dressing and au jus mixes. Pour in the liquid from deglazing (or ½ cup of beef broth if you did not brown the roast first).
Add pepperoncini peppers (without the juices/pickling liquid).
Cut the butter into 5 pieces and scatter them over the top of the roast.
Cook on low. Place the lid on the slow cooker and cook on low for 8-9 hours.
Once the meat is fully cooked (with a minimum internal temperature of 145ºF/63ºC), remove it from the crock and set it on a large platter or cutting board.
Shred and soak. Shred the meat, then return it to the liquid to soak up the juices for 5-10 minutes.
Serve with your choice of mashed potatoes, rice, cooked noodles, or your favorite side dishes. It also makes for fabulous sandwiches!

Notes

If you can't find ranch dressing mix, use my recipe for homemade ranch seasoning instead.

This recipe was adapted and inspired by the original recipe, which was submitted to a church cookbook by Robin Chapman. It has become world-famous ever since!

Au jus substitute: If you can't find au jus mix you can use brown gravy mix or onion soup mix.
With potatoes and carrots: Add 1 ½ pounds of baby potatoes and 12 ounces of baby carrots to the slow cooker about halfway through the cooking time. Stir well to ensure they are covered in juices. They should cook for 4-5 hours along with the roast.
Sandwiches: Shred the meat and serve on a toasted brioche bun or sourdough bread. Serve with prepared horseradish (or horseradish mayo) for extra zing!

Storage and reheating: Transfer leftovers to an airtight container and store in the refrigerator for up to 3-4 days. Reheat portions as needed in the microwave, or in a skillet with additional broth added to keep the meat moist. Heat until the meat reaches a minimum internal temperature of 145ºF (63ºC).

Nutrition