Slow Cooker Mississippi Pot Roast is flavored perfectly with pepperoncinis, ranch, and gravy mix. This slow cooker recipe is so easy to make!
This recipe for Mississipi Roast is one of your favorite slow cooker pot roast recipes! Goes great with a side of Buttermilk Bisquick Biscuits or Easy Dinner Rolls.
Slow Cooker Mississippi Pot Roast
When I’m wanting a delicious and filling dinner without too much effort, I’m reaching for the slow cooker and I’m making a roast. The slow cooker is capable of cooking up so many easy and delicious dinner recipes- it’s probably the perfect way to make pot roast! Without a doubt, one of the richest and most flavorful roasts out there is Mississippi Pot Roast- and it’s one of the easiest to make.
Mississippi Roast is one of the simplest pot roasts you can fix up: all you need is gravy and ranch packets and some pepperoncini peppers. It’s an insidiously-short ingredients list for a pot roast that is so delicious! The combo of ranch mix and au jus gravy just seems to make the perfect roasting liquid. Those pepperoncinis also bring just the lightest amount of heat to the whole thing- it’s perfect!
Of course, the biggest appeal of this recipe is how easy the prep is: no need to chop up any veggies or sear the meat. It’s really as simple as tossing everything into the slow cooker and letting it go for a few hours. This recipe is certain to be one of your favorites for busy weeknights- set it, forget it, and then enjoy delicious, slow-cooked beef!
Liked our recipe? Try these slow cooker recipes next!
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For something a bit more traditional, you could make up some Slow Cooker Pot Roast. No need to turn on the oven for this easy-to-make family meal. Loaded up with potatoes, carrots, onions, and celery- very filling!
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Another easy slow cooker pot roast recipe is our Lipton Onion Soup Pot Roast. You can use store-bought or homemade Onion Soup Mix in this rich and flavorful roast recipe. Another delicious and filling family dinner recipe!
Ingredients for Pepperoncini Roast
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Beef Roast – Go with your favorite beef for pot roast recipes. We usually go with a chuck roast.
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Pepperoncini Peppers – We need the peppers themselves and some of the juice they’re kept in.
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Ranch Dressing Packet
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Au Jus Gravy Mix Packet
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Butter
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Cornstarch
How to make Mississippi Pot Roast
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Prep your roast with the peppers, the juice, the dressing and gravy packets, and the butter.
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Slow cook your roast on high for 6 hours or low for 12 hours until fork tender.
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Break your roast up with a fork and optionally thicken the gravy with cornstarch slurry.
Making our roast is as simple as tossing all the ingredients into the slow cooker and letting it do it’s work. First, add in your pepperoncini juice and some water. After that, sprinkle in your ranch mix packet.
Next up, our au jus gravy mix: cut that open and sprinkle it in as well.
After that, top your roast with some pepperoncini peppers.
Throw a few pats of butter on top of the roast. Pop the lid onto your slow cooker and let it cook. You can cook your Mississippi Pot Roast on high for 6 hours or on low for about 12.
Once your roast is fork tender, it’s done cooking. If your gravy is looking too thin, you can mix up a cornstarch slurry to thicken it up. 2 tablespoons of cornstarch mixed with 3 tablespoons of water should thicken the gravy up nicely!
Remove your pot roast from the slow cooker and whisk your slurry to the gravy. While we’ve got our roast out, we’re going to shred it- much easier to do it on a plate or a cutting board than in the cooker.
The roast is tender enough that you can shred it up with a fork or two. Give it a quick shredding before returning it to the slow cooker so it can soak up that gravy. At this point, your roast is done– plate up and enjoy!
Questions & Answers
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Is Mississippi Pot Roast Spicy? Not at all! Those pepperoncini peppers really aren’t hot at all- in terms of heat, they’re closer to a banana pepper or a bell pepper than a jalapeno. They’re here in this recipe mostly for flavor.
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What to serve with Mississippi Roast? The classic way to enjoy this pot roast is over some mashed potatoes with plenty of gravy– we’d recommend The Best Mashed Potatoes. However, you could also make up some Mississippi Pot Roast Sandwiches by tossing your roast onto some toasted buns or rolls.
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How long are leftovers good for? Leftover pot roast should last about 3-4 days in the fridge- just keep it in an airtight container or ziploc bag. For long-term storage, consider freezing it. Kept frozen, it will be safe to eat for about 6 months but the texture and flavors might be affected in as soon as 2 months.
This recipe was adapted from Food Network!
This recipe was originally posted on September 4th, 2017 but is now updated with tips and new images.
Slow Cooker Mississippi Pot Roast
Ingredients
- 2 1/2 - 3 lb Chuck Roast
- 1 packet Ranch Dressing Mix
- 1 packet Au Jus Gravy Mix
- 5 Pepperoncini Peppers and 1/4 cup juice
- 1/2 stick Butter cut into pats
- 1/4 cup water
- 2 tbsp Cornstarch + 3 tbsp Water optional
Instructions
- Place roast in the middle of the slow cooker.
- Add water.
- Pour Pepperoncini juice over roast.
- Sprinkle the ranch and gravy mixes over roast.
- Place peppers on the roast.
- Place pats of butter on the roast.
- Cook on high for 6 hours or low for 12 hours, until roast, is fork-tender.
- Remove roast and break up with a fork.
- You can whisk together cornstarch and water to make a slurry and whisk into slow cooker to thicken gravy.
Notes
Nutrition
Easy recipe results in some tasty pot roast. I doubled the amount of pepperoncini in the pot, and added a splash more if the pepperoncini juice. Cut the amount of butter in half. Shredded the pot roast including the cooked pepperoncini, ran the juices in the crock pot through a fat separator because there was just too much fat for my liking. Transferred the juices to a sauce pan and thickened it with corn starch slurry to make a nice gravy. Served it with egg noodles, pot roast on top, then the gravy. Excellent.
Make this all the time. I use beefy onion dip. I also fry the pot roast meat before I place it in the crockpot. It seals the juices, I only use 3 pepperoncini, otherwise to me it is spicy. I also use 1 stick of butter. Turns out great every time. Slow cook for 8 hours, I never make the gravy.