Wildly simple to make, this slow cooker Mississippi pot roast takes only 5 minutes to prep and yields the most tender, succulent beef you’ve ever tasted. Made from scratch with no packets, this one-pot meal is loaded with flavor and even better as leftovers. Try it and you’ll know why this is the best and easiest pot roast recipe you’ve ever tried. Includes an optional no-fuss gravy, too!

Overhead shot of slow cooker with shredded roast beef and pepperoncini peppers. Slow cooker is surrounded by a gravy boat, bowl of chopped parsley, sprigs of fresh parsley, and a bowl of mashed potatoes.

Visual Guide: How to Make Slow Cooker Mississippi Pot Roast

Jump to Recipe Instructions

Testing Notes from Robyn

Plain pot roast step aside and make way for the most flavorful and tender way to prepare beef — slow cooker Mississippi pot roast! 

In this version of pot roast the beef gets super tender thanks to the butter and low and slow cooking, plus it’s packed with flavor thanks to a simple seasoning mix and pepperoncini peppers.

My version of crockpot Mississippi pot roast uses a simple homemade seasoning mix instead of the typical ranch seasoning packet and au jus gravy mix. 

You could absolutely use the ranch seasoning packet if you prefer, but I chose to make this recipe without a ranch packet and instead use a simple homemade seasoning blend made with a few pantry spices so I can control the ingredients and salt level.

In testing this recipe, I found that many traditional Mississippi pot roasts use a whole stick of butter, and after a few attempts, I found that using a significantly less butter yields an equally as delicious roast that’s a bit lighter. Feel free to use dairy-free butter if you would like.

Now for the easy prep, this recipe could not be more streamlined, as it’s a dump-and-go slow cooker recipe that just requires adding some seasonings, butter, and pepperoncini, and hitting start. No browning, no chopping, it’s a total win (similar to this slow cooker flank steak).

Once the meat is done cooking make sure to save all the flavorful cooking liquid for my super simple gravy or as a dipping sauce for sandwiches.

Origins of Mississippi Pot Roast

Original Mississippi pot roast is typically made with chuck roast, ranch seasoning packet, and pepperoncini peppers. It’s way more flavorful than regular pot roast, and the peppers add just a kick of spice without being overpowering. If you’re not a fan of spice, you can leave the peppers out. In my version, I replace the seasoning packet with a homemade spice mix and cut down on the butter to make it a little lighter, but equally as delicious.

Overhead shot of hands around a white bowl with mashed potatoes and roast beef. Bowl is surrounded by a towel, gravy boat, and bowls or fresh parsley and salt and pepper.

Ingredient Notes

Chuck Roast: Because it has more fat, chuck roast is the preferred option for this recipe, however bottom round, top round, or brisket will also work.

Pepperoncini: Pepperoncini are slightly spicy and are a unique feature of Mississippi pot roast. However, if you don’t want any spice, feel free to leave them out for more of a classic pot roast flavor.

Butter: For a dairy-free option, you can use dairy-free butter.

Spices and Seasoning: You can absolutely use a ranch seasoning packet if you prefer, but I like using the blend of dried onion powder, garlic powder, dried parsley, and salt.

Simple & Flavorful Serving Suggestions

This recipe truly can be a one-pot meal, but there are also so many side dishes that deliciously pair with the meat.

Serve the meat alongside slow cooker potatoes or mashed potatoes to soak up all that delicious gravy. Or pair it with some crusty garlic bread to sop up the juices. 

Add some freshness to your plate with a green salad tossed with an easy salad dressing (I especially like balsamic vinaigrette and lemon dijon dressing).

This recipe is also one of those dishes that’s actually almost better as leftovers, making it excellent for meal prep

One of my favorite ways to eat leftover meat is in roast sandwiches. Add the meat to a hoagie bun and serve alongside the cooking juices for dipping.

Close-up overhead shot of slow cooker with shredded roast beef and pepperoncini peppers. Slow cooker is surrounded by a bowl of mashed potatoes and a gravy boat.

This Recipe Is…

Overhead shot of shredded roast beef being served out of a slow cooker with a serving fork. Slow cooker is surrounded by a gravy boat, bowl of chopped parsley, sprigs of fresh parsley, and a bowl of mashed potatoes.
5 stars (3 ratings)

Slow Cooker Mississippi Pot Roast (Dump & Go!)

Wildly simple to make, this slow cooker Mississippi pot roast takes only 5 minutes to prep and yields the most tender, succulent beef you've ever tasted. Made from scratch with no packets, this one-pot meal is loaded with flavor and even better as leftovers. Try it and you'll know why this is the best and easiest pot roast recipe you've ever tried. Includes an optional no-fuss gravy, too!

Ingredients

  • 3 pounds chuck roast, trimmed
  • 3 teaspoons dried parsley
  • 2 teaspoons granulated garlic powder
  • 2 teaspoons onion powder
  • 1 ½ teaspoons kosher salt
  • ½ cup beef broth
  • 8 pepperoncini
  • 3 tablespoons cold butter

For Optional Gravy Recipe

  • 1 tablespoon cornstarch

Equipment

Instructions 

  • Place the chuck roast in a 6-quart slow cooker. Sprinkle the dried parsley, garlic powder, onion powder and salt evenly over all sides of the roast, patting any excess into the meat. Pour the beef broth around the sides, sprinkle the pepperoncini around, and place the butter on top of the roast.
  • Cover and cook on high for 6-7 hours, or low 8-10, or until the roast shreds easily. Shred the meat with two forks and serve with the accumulated juices (au jus).

Optional Gravy

  • To make gravy, carefully strain the accumulated liquid from the slow cooker. In a small bowl, whisk together two tablespoons of the liquid with 1 tablespoon of cornstarch. Heat the remaining accumulated liquid in a medium saucepan over medium heat until simmering. Slowly pour in the liquid-cornstarch mixture and simmer until desired thickness is reached. Season with salt and pepper to taste and serve.

Notes

For modifications, tips, serving suggestions, and more see the full blog post above.

Nutrition Information:

Serving: 1 (of 8), Calories: 352kcal, Carbohydrates: 2g, Protein: 33g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 129mg, Sodium: 562mg, Potassium: 615mg, Fiber: 0.5g, Sugar: 0.3g, Vitamin A: 188IU, Vitamin C: 8mg, Calcium: 36mg, Iron: 4mg
Nutrition disclaimer
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