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Slow Cooker Mississippi Pot Roast
5 from 36 votes

Slow Cooker Mississippi Pot Roast

Slow Cooker Mississippi Pot Roast features a seared chuck roast slow-cooked with onion soup mix, Ranch seasoning, pepperoncini peppers, and butter. The combination of seasonings and the pepperoncini juice tenderizes the beef over hours, resulting in meat so tender it can be shredded with a fork. This hands-off method produces a flavorful roast with a buttery and slightly tangy profile.

Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings: 10 servings
Calories: 617 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 4 pound chuck roast trim large pieces of fat, boneless
  • kosher salt as necessary to coat and season the meat
  • black pepper as necessary to coat and season the meat, freshly ground
  • 2 tablespoons olive oil
  • one packet about 2-ounces onion soup mix, dry
  • one packet about 1-ounce Ranch seasoning mix, dry
  • ⅓ cup pepperoncini pepper juice
  • 6 to 8 Pepperoncini peppers I prefer whole although sliced may be substituted
  • ½ cup butter cubed small, unsalted
  • parsley finely minced; optional for garnishing, fresh

Instructions

    Cup of Yum
  1. Trim the roast, then evenly and generously sprinkle with salt and pepper on all sides.
  2. To a large skillet (cast iron or stainless steel recommended), add the olive oil, beef, and sear on all sides over medium-high heat until browned, about 2 minutes per side or as necessary.
  3. Transfer the beef to an 8-quart slow cooker or similar sized, evenly sprinkle the onion soup mix, and the Ranch seasoning mix over the top of the beef.
  4. Slowly drizzle the pepperoncini pepper juice over the top, and then evenly sprinkle the pepperocini peppers.
  5. Evenly add and stagger the butter, around the meat, and on top of it. Note - Do not add any additional liquid as the roast will . make more as it cooks.
  6. Cover with a lid and cook for 4 to 5 hours on high OR 8 to 10 hours on low. Tip - Do not open the lid, stare at your Mississippi pot roast wondering what it’s doing, allow all the steam to escape; and repeat every hour. It will just slow the cooking time and process down, and doesn’t do anything positive for the final result of the roast. Leave it alone and watch it through the glass lid that your slow cooker likely has.
  7. Cook until done* (See Notes).
  8. Allow meat to rest at least 10 minutes before slicing, optionally garnishing with parsley, and serving. Meat will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

Notes

  • Pot roast is done when it can be easily pierced with a fork and the meat pulls apart tenderly; cooking times may vary depending on slow cooker and roast size.
  • For especially slow models, cooking on low may take up to 12 hours to achieve full tenderness.
  • No additional liquid is needed as the roast creates moisture during cooking.

Nutrition Information

Serving 1serving Calories 617kcal (31%) Carbohydrates 8g (3%) Protein 52g (104%) Fat 42g (65%) Saturated Fat 19g (95%) Polyunsaturated Fat 21g (124%) Trans Fat 2g (100%) Cholesterol 196mg (65%) Sodium 1037mg (43%) Fiber 1g (4%) Sugar 5g (10%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 617

% Daily Value*

Serving 1serving
Calories 617kcal 31%
Carbohydrates 8g 3%
Protein 52g 104%
Fat 42g 65%
Saturated Fat 19g 95%
Polyunsaturated Fat 21g 124%
Trans Fat 2g 100%
Cholesterol 196mg 65%
Sodium 1037mg 43%
Fiber 1g 4%
Sugar 5g 10%

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