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Mississippi Pot Roast Recipe

This easy Mississippi Pot Roast Recipe makes the best pot roast! Made with just six ingredients and cooked in the slow cooker. A pot roast the whole family loves!

Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
Servings: 12 servings
Calories: 268 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 1 (3 pound) chuck roast
  • 1 1 tablespoon Stone House Seasoning
  • 5 5 pepperoncinis peppers add more as desired
  • 1 1/2 1 1/2 teaspoons ranch seasoning mix
  • 4 4 tablespoons butter
  • 1 1 tablespoon cornstarch

Instructions

    Cup of Yum
  1. Add the chuck roast, Stone House Seasoning, pepperoncini peppers, ranch seasoning, and butter to the slow cooker. Cook on low for 8 hours.
  2. Shred the beef using two forks.
  3. To make a gravy, once the roast has been shredded, ladle out one cup of the juices from the slow cooker. Pour the juices into a medium bowl. Whisk in the cornstarch until the liquid is smooth and forms a slurry. Stir the mixture back into the juices in the slow cooker.

Notes

  • Storage Tips:
  • Recipe Variations:
  • Preheat oven to 350° F.
  • Add all of the ingredients except the cornstarch to a Dutch oven. Add the cover to the Dutch oven and cook for 3 hours, until the roast is fork tender and reaches 202º F when checked with an instant-read thermometer. Prepare the cornstarch slurry as described in the recipe and serve.
  • Add all of the ingredients except the cornstarch to the Instant Pot.
  • Seal the Instant Pot and cook on High pressure for 60 minutes. Then, allow the pressure to release naturally for 20 minutes. Carefully release any additional pressure using the quick-release method. Remove the lid, make the cornstarch slurry, and add as described. 
  •  
  •  
  • To Store - Prepare as instructed, allow to cool, and then store in the refrigerator for up to 5 days.
  • To Freeze - Prepare as instructed, allow to cool, and then store in a freezer-safe container in the freezer for up to 3 months.
  • Oven Method: Preheat oven to 350° F. Add all of the ingredients except the cornstarch to a Dutch oven. Add the cover to the Dutch oven and cook for 3 hours, until the roast is fork tender and reaches 202º F when checked with an instant-read thermometer. Prepare the cornstarch slurry as described in the recipe and serve.
  • Instant Pot Method: Add all of the ingredients except the cornstarch to the Instant Pot. Seal the Instant Pot and cook on High pressure for 60 minutes. Then, allow the pressure to release naturally for 20 minutes. Carefully release any additional pressure using the quick-release method. Remove the lid, make the cornstarch slurry, and add as described. 

Nutrition Information

Calories 268kcal (13%) Protein 28g (56%) Fat 17g (26%) Cholesterol 94mg (31%) Sodium 668mg (28%) Potassium 349mg (10%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 268

% Daily Value*

Calories 268kcal 13%
Protein 28g 56%
Fat 17g 26%
Cholesterol 94mg 31%
Sodium 668mg 28%
Potassium 349mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.