If you’re on the hunt for a hearty, melt-in-your-mouth dinner that basically makes itself, you’re going to want to bookmark this Slow Cooker Mississippi Pot Roast Recipe. Seriously, it’s one of those recipes that feels fancy but is totally lazy-cooker-friendly — a real crowd-pleaser any night of the week. Once you try this, it’ll probably become your go-to for when you want comfort food without the fuss.
Why You’ll Love This Recipe
- Effortless Slow Cooker Magic: Just toss your ingredients in and let the slow cooker transform humble beef into a tender, flavorful feast.
- Perfect Balance of Flavors: The tangy pepperoncini and buttery richness create a unique taste that keeps me coming back for more.
- Versatile Serving Options: Whether you love it over mashed potatoes, rice, or noodles, this roast adapts to your favorite sides seamlessly.
- Friend-Approved Crowd Pleaser: I’ve made this for family dinners and potlucks and always get rave reviews — you’ll impress without sweating it.
Ingredients & Why They Work
Each ingredient in this Slow Cooker Mississippi Pot Roast Recipe has a purpose — from the trusty chuck roast that practically falls apart, to the peppers that punch up the flavor. Here’s a quick rundown so you know what you’re working with and why it’s special.
- Chuck Roast: This cut is marbled with fat, making it tender and perfect for shredding after slow cooking.
- Beef Broth: Adds moisture and depth of flavor, keeping the meat juicy as it slow cooks.
- Cornstarch: Helps thicken the cooking liquid into a luscious sauce without any extra effort.
- Homemade Ranch Seasoning: Packs in savory herbs and spices to give the roast its signature flavor punch.
- Pepperoncini Peppers: These bring a tangy, slightly spicy kick that balances the richness of the meat and butter.
- Butter: Adds creaminess and richness that elevates the entire dish.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
What’s really fun about this Slow Cooker Mississippi Pot Roast Recipe is how adaptable it is. I like to tweak it depending on what I’m craving or what I have on hand — making it truly your own is part of the charm.
- Variation: One time, I added chopped carrots and potatoes right into the slow cooker for a one-pot meal — just be mindful they can get super soft, so don’t add too early.
Step-by-Step: How I Make Slow Cooker Mississippi Pot Roast Recipe
Step 1: Prep Your Roast
Grab your 3-pound chuck (or rump) roast and give it a quick pat dry with paper towels. This helps the seasoning stick better. Pop it into your slow cooker then pour in 1 cup of beef broth—this forms the flavorful base the roast will cook in. The broth keeps everything juicy and tender.
Step 2: Mix and Add Cornstarch
In a small bowl, whisk together 2 tablespoons of cornstarch with the same amount of cold water until smooth. This slurry will thicken the broth as it cooks. Pour this mixture evenly over the broth in the slow cooker.
Step 3: Season It Up
Sprinkle 1 tablespoon of your homemade ranch seasoning directly over the roast. This step is key because the seasoning crusts nicely on the meat while it cooks, releasing those familiar tangy and herby flavors throughout.
Step 4: Top With Peppers and Butter
Add 8 to 10 pepperoncini peppers on top of the roast—don’t be shy, they’re the flavor heroes here! Finally, tuck 2 tablespoons of butter right on top, which will melt into the meat for rich, buttery goodness.
Step 5: Slow Cook to Perfection
Cover and set your slow cooker to high for about 4 to 5 hours, or low for 8 to 10 hours. You’re looking for the internal temperature of the roast to reach about 205°F — that’s when the meat is fork-tender and easy to shred. Patience here is key!
Step 6: Shred or Slice and Serve
Once it’s done cooking, you can shred the roast with two forks for a pulled-beef style, or slice it if you prefer chunks. Serve it over mashed potatoes, rice, or noodles — whatever makes you happy. Don’t forget to add extra pepperoncini on individual plates if you like them spicy!
Pro Tips for Making Slow Cooker Mississippi Pot Roast Recipe
- Use the Right Cut: I recommend chuck roast for shredding because its fat content makes it juicy, but rump roast works well if you prefer slices.
- Don’t Skip the Cornstarch Slurry: Adding cornstarch mixed with water really elevates the sauce, making it silky and thick without extra effort.
- Watch Your Cooking Time: Slow cooker temps vary, so check for tenderness more than strict timing—your roast should pull apart easily.
- Add Veggies Wisely: Root vegetables are great, but add them halfway through cooking to avoid mushy results.
How to Serve Slow Cooker Mississippi Pot Roast Recipe
Garnishes
I always scatter some fresh chopped parsley on top to add a pop of color and freshness. Extra pepperoncini peppers on the side are a must for those who love the tangy kick — trust me, they elevate every bite.
Side Dishes
This pot roast pairs beautifully with creamy mashed potatoes to soak up the juices, but I also love serving it over buttered egg noodles or fluffy white rice. For veggies, steamed green beans or a simple side salad help balance the richness.
Creative Ways to Present
For special occasions, I like to make stacked open-faced sandwiches using the shredded pot roast, melt some cheese on top, and serve with a drizzle of the thickened sauce. It’s a fun twist that guests always ask about.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers in an airtight container in the fridge and they keep beautifully for up to 3 days. The flavors actually deepen and taste even better the next day in my experience!
Freezing
This Slow Cooker Mississippi Pot Roast freezes well too. I portion it into freezer-safe containers or bags, squeeze out excess air, and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
For reheating, I usually warm single servings gently in a skillet over medium heat with a splash of broth to keep it moist. The microwave works fine too, just be careful not to overcook and dry it out.
FAQs
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Can I use a different cut of beef for this recipe?
Absolutely! While chuck roast is the go-to for that tender, shreddable texture, rump roast is a great alternative if you prefer slices or chunks. Just remember cooking times might vary slightly depending on the cut.
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What are pepperoncini peppers, and can I substitute them?
Pepperoncini are mild, tangy peppers that add a subtle heat and brightness to this dish. If you can’t find them, mild banana peppers or pickled pepperoncini-style peppers can work in a pinch, but avoid anything too spicy to keep the balance right.
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Can I add vegetables like carrots and potatoes directly to the slow cooker?
Yes, adding root vegetables is a tasty way to stretch the meal. However, add them about halfway through cooking to prevent them from getting too mushy.
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How do I know when the roast is done?
The best indicator is tenderness: the roast should reach an internal temperature of about 205°F and be easy to shred with a fork. If in doubt, give it a quick tug – it should fall apart easily.
Final Thoughts
I can’t emphasize enough how much I love this Slow Cooker Mississippi Pot Roast Recipe — it’s like a warm hug after a long day. The flavors, the tenderness, the ease of preparation: it all comes together in such a satisfying way. Whether you’re feeding family or whipping up something special for yourself, give this recipe a try. I promise you’ll love the results — and maybe even want to make it every week!
Print
Slow Cooker Mississippi Pot Roast Recipe
- Prep Time: 10 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
A comforting and flavorful Slow Cooker Mississippi Pot Roast made with tender chuck or rump roast, pepperoncini peppers, homemade ranch seasoning, and butter. This easy one-pot meal slow cooks to perfection for a juicy, shreddable roast served best over mashed potatoes, rice, or noodles.
Ingredients
Main Ingredients
- 3 pound rump or chuck roast
- 1 cup beef broth
- 2 tablespoons cornstarch
- 1 tablespoon homemade ranch seasoning
- 8-10 pepperoncini peppers
- 2 tablespoons butter
Instructions
- Prepare the slow cooker: Place the roast into the slow cooker and pour the beef broth evenly over the meat.
- Mix cornstarch slurry: In a small bowl, combine cornstarch with an equal amount of water, stirring until smooth, then add this mixture to the broth in the slow cooker.
- Season the roast: Sprinkle the homemade ranch seasoning evenly over the top of the roast.
- Add peppers and butter: Place the pepperoncini peppers on top of the roast and dot with the butter pieces.
- Cook the roast: Cover the slow cooker and cook on high for 5 hours or on low for 10 hours, until the roast reaches an internal temperature of 205 degrees Fahrenheit and is tender enough to shred.
- Serve: Shred or slice the roast and serve over mashed potatoes, rice, noodles, or your preferred side. Add extra pepperoncini peppers to individual servings if desired.
Notes
- If adding vegetables, root vegetables like carrots and potatoes work best in the slow cooker with this recipe.
- Chuck roast is ideal for shredding; use rump roast if you prefer sliced or chunked meat.
- Store leftovers in the refrigerator for up to 3 days or freeze in an airtight container for up to 3 months.
- Reheat single servings using a microwave or skillet over the stovetop.
