You may have heard of the very popular slow cooker Mississippi pot roast recipe. The original recipe was created by Robin Chapman and seemed to instantly go viral. My friend Sarah shared it with me sometime in 2020 and my family and I fell in love with it!
I’ve tweaked the recipe just a bit each time I make it and we absolutely love this final version. It’s a slight twist on the classic Mississippi pot roast recipe. The pot roast is so tender and has a beautiful gravy with a small kick.
If you aren’t a fan of spicy and have shied away from the recipe because of the pepperoncini peppers, I encourage you to reconsider! I am NOT into spice and I absolutely love this! You can also adjust the pepperoncini to your liking, but I would not put in less than 3 ounces because that flavor makes all the difference.
Before I share our take on the slow cooker Mississippi pot roast recipe, let me share a few tips.
There are so many great slow cookers on the market. I have the Crock-Pot 7qt Programmable Cook & Carry Slow Cooker. It’s large enough to fit all of our family meals and is easy to operate! We’ve actually had two of them (I broke the ceramic part of the first one by accident one day).
The type of pot roast you buy shouldn’t matter. I’ve made this recipe with a number of different roasts. It just depends on the price and what is available. Every cut of meat I’ve tried has turned out amazing. We are going to try chicken next. Stay tuned for that!
If you love spice, feel free to use the entire jar of pepperoncini peppers. I prefer to buy sliced peppers as they are easier to eat. I always save some to put on the side so that people that love the extra kick can add them to their plate.
We always have leftovers which are great for a family. We make sandwiches (topped with the gravy) or put them with a salad for lunch the following day. We’ve also topped a tostada with the leftover meat and covered it with melted provolone cheese. It’s all been amazing!
I usually just leave them in the slow cooker in the warm setting until the following day. You can also put them in a sealed container and put them in the refrigerator. Just heat it up when you’re ready to eat!
This last time I made the Mississippi pot roast, I accidentally pushed “low” instead of warm and left it cooking all night. This morning it was even more tender and soaked up so much of the flavor. There is still plenty of gravy to use as a sauce for your sandwiches too! So, if you need to cook it longer than 8 hours, it will be totally fine!
I’ve tried to show the steps in the photos above for you, to make it a bit easier to make this slow cooker Mississippi pot roast.
- Season the pot roast with salt, pepper, and garlic powder on both sides.
- Sear meat on all sides.
- Place pot roast in the slow cooker.
- Sprinkle the entire au jus gravy mix packet on top of the pot roast.
- Sprinkle the entire ranch dressing mix packet on top of the pot roast.
- Place remaining butter on top of the pot roast.
- Pour beef stock in the bottom of the slow cooker.
- Place the pepperoncini peppers on top of the pot roast and add the juice to the bottom of the slow cooker.
- Cook on low for 7 hours.
- Open the slow cooker, shred or cut the pot roast and mix with the sauce. Close and continue cooking on low for an additional hour.
slow cooker Mississippi pot roastPrint
Slow Cooker Mississippi Pot Roast
- Total Time: 8 hours 10 minutes
- Yield: 8 servings 1x
A twist on the classic Mississippi pot roast, this recipe combines tender pot roast and pepperoncini peppers to create an easy, slow cooker dinner with a little kick.
- 4–5lb pot roast
- 1 stick of butter, unsalted (divided)
- 1 package au jus gravy mix
- 1 package ranch dressing mix
- 1 cup beef stock
- 1/2 jar sliced pepperoncini, including juice
- 1 tsp coarse salt
- 1/2 tsp black pepper
- 1/2 tbsp garlic powder
- Pat dry the pot roast and season with salt, pepper, and garlic powder on both sides.
- Heat 3 tbsp of butter in a skillet on medium-high heat. Add meat when sizzling and sear on all sides for 2 minutes each.
- Place the roast in the slow cooker and top with au jus gravy mix, ranch dressing mix, pepperoncini and the rest of the butter.
- Pour beef stock and pepperoncini juice into the bottom of the slow cooker.
- Cover and cook for 7 hours on low.
- Open the slow cooker, cut or shred the pot roast and stir so the meat gets soaked in the gravy.
- Close the slow cooker and continue cooking on low for one hour.
- Prep Time: 10 min
- Cook Time: 8 hours
If you try our slow cooker Mississippi pot roast, we’d love to hear your thoughts. If you take a picture or share it on social media, don’t forget to tag us! Don’t forget to check out all of our family-friendly recipes!
I never made slow cooker Mississippi pot roast before, looking forward to making this recipe.
This looks delicious!!! I can’t wait to make your recipe, it is very easy to follow, thank you!
This will be perfect to make for Valentines day. My husband will love it
Sounds so good and perfect for the cold weather we are getting this week!
Nice, simple recipe. The meat looks so tender and juicy. I can only imagine how flavourful it must be after slow cooking for 8 hours.
Thank you for this great recipe. Placed on my list of foods to try.
Pardon me while I drool all over the place. This looks incredible! I am making it for sure!