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Mississippi Pot Roast

Dump-and-go slow cooker roast that makes your whole house smell incredible all day. Chuck roast gets so tender it falls apart with a fork, covered in that tangy, buttery, pepperoncini sauce that's honestly the best part. Feeds six and tastes even better the next day.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 whole (3-4 pounds) Chuck roast Bone-in if you can get it — ask the butcher for a good one, they'll hook you up.
  • 2 tablespoons Ranch seasoning mix The packets, or homemade if you're fancy. Get the regular kind, not the buttermilk kind.
  • 1 packet (1 ounce) Au jus mix Or make your own with beef broth and Worcestershire. The packets are fine, honestly.
  • 4 tablespoons Butter Real butter, not margarine. Good quality matters here.
  • 1 cup Pepperoncini peppers, with juice The jarred ones from the grocery store. Don't skip the juice — that's where the flavor is.
  • 1 cup Beef broth Or more if you want more sauce. Homemade is better but canned works.
Seasoning & Optional
  • to taste Salt and pepper Season as you go.
  • optional, a couple sprigs Fresh thyme or rosemary If you have it — adds depth.
  • optional, just a pinch Crushed red pepper flakes If you like heat.

Equipment

  • Slow cooker
  • Paper Towels
  • Fork
  • Skillet (optional)
  • Tongs
  • Spoon

Method
 

  1. Get your roast ready and season it. Pat your chuck roast dry with paper towels — this helps it brown better. Sprinkle salt and pepper all over it, then give it a good rub with the ranch seasoning. Don't be shy, coat it nice. If you have a skillet and five minutes, sear the outside in a hot pan, but it's not necessary.
  2. Layer your slow cooker situation. Put your seasoned roast in the bottom of the slow cooker. Sprinkle the au jus mix over top. Scatter your pepperoncini peppers all over and around it. Pour that jar of pepperoncini juice in there — that's liquid gold. Add your beef broth. You want enough liquid so it's coming up the sides a bit.
  3. Dot it with butter. Cut your four tablespoons of butter into pieces and scatter them on top of the roast. If you have fresh thyme or rosemary, throw a couple sprigs in there now. That's it. You're done with prep.
  4. Cook it low and slow. Cover that slow cooker and set it to low. The roast needs like six to eight hours depending on how big it is. You're looking for the meat to be so tender that it basically shreds when you touch it with a fork. Don't mess with it while it's cooking.
  5. Check it around hour six. After six hours, stick a fork in the thickest part. If it falls apart easy, you're done. If it still feels tough, give it another hour. Every slow cooker is different and meat size matters.
  6. Let it rest a minute and finish. When it's done, let it sit in the liquid for like five minutes. You can shred it with two forks right there in the slow cooker, or serve it as a thick slice. Taste the sauce and adjust — too salty? Add broth. Not tangy enough? Add more pepperoncini juice.

Notes

Don't skip searing if you have time — adds depth. But slow cooker still works great without it. That pepperoncini juice is everything — use all of it. Pat the roast dry with paper towels before seasoning. Low and slow is the move — high makes tough meat instead of tender. Bone-in roasts taste better, ask the butcher for one. Make it the night before if you can — actually tastes better the next day. Save that liquid sauce, it's liquid gold. Spoon it over mashed potatoes, rice, bread. Fresh herbs like thyme or rosemary elevate it. Don't cook on high — low for six to eight hours, don't rush it.