This Slow Cooker Mississippi Pot Roast is the ultimate comfort food, featuring fall-apart tender beef, tangy pepperoncini peppers, and a rich, savory gravy. Made effortlessly in the crockpot, this easy family dinner is packed with flavor and pairs perfectly with creamy mashed potatoes, rice, or buttered noodles.

Ingredients

• 3–4 pounds chuck roast
• 1 packet ranch seasoning mix
• 1 packet au jus gravy mix
• ½ cup unsalted butter
• 8–10 whole pepperoncini peppers
• ¼ cup pepperoncini juice
• Fresh parsley, for garnish

Instructions

1. Place the chuck roast in the slow cooker.
2. Sprinkle the ranch seasoning and au jus gravy mix evenly over the roast.
3. Add the butter on top and arrange the pepperoncini peppers around the meat.
4. Pour in the pepperoncini juice.
5. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beef is fall-apart tender.
6. Shred the meat using two forks and mix it with the flavorful juices.
7. Garnish with fresh parsley and serve over mashed potatoes, rice, or egg noodles.

Prep Time

10 minutes

Cook Time

8 hours

Total Time

8 hours 10 minutes

Servings

6 servings