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+ servings
A slow cooker filled with shredded Mississippi pot roast.

Mississippi Pot Roast

This Mississippi pot roast is a chuck roast that's seared to golden brown, then slow cooked with pepperoncini peppers, gravy and seasonings until tender. A unique recipe that's easy to put together and is perfect for feeding a crowd!
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 20 minutes
Servings 8
Calories 406kcal
Author Sara Welch


  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 4 pounds chuck roast
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix
  • 1/4 cup butter sliced
  • 4 pepperoncini peppers
  • 1 tablespoon pepperoncini pepper juice from the jar
  • 2 tablespoons chopped parsley


  • Heat the olive oil in a large pan over medium high heat. Season the roast with salt and pepper to taste.
  • Place the meat in the pan. Cook for 4-5 minutes per side or until browned.
  • Place the roast in a slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix over the top.
  • Place the butter slices and pepperoncini peppers on the roast.
  • Pour the pepperoncini juice into the pot.
  • Cover and cook on low for 8 hours. Shred the meat with two forks. Sprinkle with parsley, then serve.



Calories: 406kcal | Carbohydrates: 2g | Protein: 44g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 172mg | Sodium: 498mg | Potassium: 766mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 5mg