Go Back

Slow Cooker Mississippi Pot Roast

A tender, flavorful, and incredibly simple pot roast made in a slow cooker, perfect for comfort food dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Servings 8

Equipment

  • Slow Cooker
  • Skillet Optional, for searing

Ingredients
  

Main ingredients

  • 1 (3-4 pound) Chuck Roast This cut of beef is perfect for slow cooking. It has enough fat and connective tissue to become incredibly tender and flavorful over time.
  • 1 (12 ounce) jar Whole Pepperoncini Peppers, with juice Don't skip the juice! It adds a wonderful tangy, slightly spicy kick that makes this roast so unique.
  • 1 (1 ounce) packet Brown Gravy Mix This is a secret weapon for savory depth.
  • 1 (0.4 ounce) package Dry Ranch Dressing Mix It brings a creamy, herby flavor that melds perfectly with everything else.
  • 1 cup Water To help all those delicious flavors meld.
  • 0.5 cup Beef Broth For an extra layer of rich beefy flavor.
  • 1 stick (½ cup) Butter This might seem like a lot, but trust me, it helps create the most luscious, melt-in-your-mouth texture.

Instructions
 

  • Start by placing your beautiful chuck roast right into the bottom of your slow cooker. It’s the star of the show!
  • Open that jar of pepperoncini peppers and pour them, along with all that delicious juice, right over the roast. This is where a lot of the magic starts.
  • Sprinkle the brown gravy mix and the dry ranch dressing mix evenly over the top of the roast and peppers. Try to cover as much of the roast as possible.
  • Pour in the water and the beef broth. This liquid helps everything cook evenly and creates a wonderful sauce.
  • Now for the pièce de résistance! Place the entire stick of butter right on top of the roast. It will slowly melt and infuse its richness into the dish.
  • Cover your slow cooker, set it to LOW, and let it cook for about 8 hours. That’s it! You can go to work, run errands, or just relax. When you come back, dinner will be waiting.

Notes

For an even deeper flavor, you can sear your chuck roast in a hot skillet with a little oil for a few minutes on each side before placing it in the slow cooker. This is an optional extra step. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months.