Name: Slow Cooker Mississippi Pot Roast Recipe
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Cuisine: American
Ingredients: 1 (4-5 pound) chuck roast; 1 cup beef stock, divided; 1 tablespoon low-sodium soy sauce; 1 1/2 teaspoons dried dill; 1 1/2 teaspoons dried parsley; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons onion powder; 1/2 teaspoon black pepper; 1/2 teaspoon fine sea salt; 1 bay leaf; 12 whole pepperoncini peppers; 1/2 cup pepperoncini juice; 4 tablespoons unsalted butter, diced; 2 tablespoons cornstarch

There’s something utterly comforting about a fork-tender roast infused with tangy pepperoncini and savory herbs, all simmered low and slow. This Slow Cooker Mississippi Pot Roast Recipe hits all the right notes—rich, buttery, and melt-in-your-mouth delicious—perfect for those days when you want dinner to practically make itself.

A white speckled bowl holds a layered dish starting with a thick base of creamy mashed potatoes in off-white color with a smooth texture, topped with shredded brown meat covered in rich brown gravy. Around and on top of the meat, there are several whole bright yellow pickled peppers with a glossy texture. Black pepper bits are sprinkled over the meat and mashed potatoes. A fork with a wooden handle rests inside the bowl on the right side. The bowl sits on a white marbled surface with a small white dish containing crushed black pepper and a jar with more yellow pickled peppers visible nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Mississippi Pot Roast Recipe
Top Tip
How to Serve Slow Cooker Mississippi Pot Roast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Mississippi Pot Roast Recipe

Why You'll Love This Recipe

I’ve made this Slow Cooker Mississippi Pot Roast Recipe more times than I can count, and it’s always a crowd-pleaser. What I really love is how simple it is to put together, yet the flavors feel so indulgent without any fuss or fancy ingredients.

Simple Ingredients: You probably already have most of these in your pantry, making it a no-stress meal.
Hands-Off Cooking: Just toss everything into the slow cooker and let it work its magic while you get on with your day.
Deep, Tangy Flavor: The pepperoncini peppers add this perfect little zing that balances the rich butter and beef beautifully.
Fall-Apart Tender Meat: Slow cooking transforms a humble chuck roast into something melt-in-your-mouth unforgettable.

A white speckled bowl filled with three layers: the bottom layer is creamy mashed potatoes, smooth and pale white in color. On top of the mashed potatoes, there is a layer of shredded, dark brown meat with a tender texture. Scattered around the meat are several yellow-green peppers with a glossy surface. Above, a woman's hand holds a dark spoon pouring a thick, brown gravy covering parts of the meat and mashed potatoes. The background shows a white marbled surface with soft lighting that highlights the dish's rich colors and textures, photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Slow Cooker Mississippi Pot Roast Recipe relies on a handful of simple, complementary ingredients that come together to create a harmony of flavor and the perfect melt-in-your-mouth texture. Here’s a quick look at why each one is a star in this dish.

Flat lay of a fresh, uncut chuck roast resting next to a small white bowl filled with rich beef stock, a small white bowl with amber pepperoncini juice, a neat cluster of whole bright yellow-green pepperoncini peppers, a few sprigs of dried dill and dried parsley placed separately in small piles, small white bowls each containing garlic powder, onion powder, fine sea salt, and black pepper, one whole bay leaf, several small cubes of pale unsalted butter arranged neatly on a small white dish, and a small white bowl with fine white cornstarch, all ingredients arranged in perfect symmetry around the centerpiece of the chuck roast, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chuck roast: This cut is ideal for slow cooking — the marbling breaks down over time, making it juicy and tender.
Beef stock: Adds depth and richness to the cooking liquid, helping build a flavorful gravy later on.
Soy sauce: Just a splash enhances the savory umami notes and deepens the roast's flavor.
Dried dill and parsley: These herbs add subtle brightness without overpowering the beef.
Garlic powder & onion powder: Classic seasonings that layer natural savory flavors into the meat and sauce.
Black pepper & sea salt: Basic but essential to season and bring out the flavors.
Bay leaf: Adds aromatic earthiness to the slow-cooked juices.
Pepperoncini peppers & juice: The secret ingredient that gives the pot roast its distinctive tangy kick and slight heat.
Unsalted butter: Stirred in at the end, it enriches the sauce and creates that silky, luscious gravy.
Cornstarch: Used to thicken the cooking liquid into a velvety sauce perfect for spooning over meat.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Slow Cooker Mississippi Pot Roast Recipe is how easy it is to tweak to your taste or dietary needs. I’ve tried a few spins myself and encourage you to play around until you find your perfect version.

Variation: I sometimes add sliced mushrooms for a little extra earthiness and texture — it’s a great way to sneak in some veggies without fuss.
Spice it up: If you like it with a bit more heat, try adding a pinch of cayenne or swapping some pepperoncini for jalapeños.
Low sodium: Using low-sodium broth and soy sauce lets you control the saltiness better, especially helpful if you’re watching your salt intake.
Make it a one-pot meal: Toss in some baby potatoes and carrots right in the slow cooker for an all-in-one comfort meal.

Step-by-Step: How I Make Slow Cooker Mississippi Pot Roast Recipe

Step 1: Prep and Layer Flavors

Start by placing your chuck roast in the slow cooker. I like to pat the meat dry with a paper towel beforehand so the seasoning sticks better. Whisk together three-quarters of the beef stock with soy sauce, garlic powder, dried dill and parsley, salt, onion powder, and black pepper. Pour this evenly over the roast. Adding the bay leaf now keeps that warm aroma all through the cooking.

Step 2: Add the Pepperoncini Magic

Arrange the whole pepperoncini peppers around the roast, then pour in the pepperoncini juice for that signature tangy punch. Scatter your diced butter pieces on top — this little trick helps create a rich gravy that’s pure comfort in a bowl.

Step 3: Slow Cook Until Falling Apart

Cover and cook on low for 8 to 10 hours, or on high for about 4 to 5 hours. You’ll know it's ready when the meat is so tender you can shred it with just two forks — no toughness in sight! This is where patience really pays off; slow and low is the magic phrase.

Step 4: Shred and Thicken the Sauce

Carefully take the roast out and put it on a plate (discard the bay leaf). Whisk the remaining beef stock with cornstarch until smooth, then stir it into the cooking liquid. Cover and cook on high for another 5 to 10 minutes until thickened. Meanwhile, shred your roast with forks and toss it back in the gravy so every bite is juicy and flavorful.

Top Tip

After making this Slow Cooker Mississippi Pot Roast Recipe many times, I've learned a few little tips that really make a difference between a good pot roast and a great one. Follow these to nail it every time.

Dry the Meat First: Patting your chuck roast dry before seasoning helps the flavors stick better and promotes better browning if you decide to sear it.
Don’t Skip the Butter: Adding butter over the roast before cooking creates an ultra-rich sauce that you won’t want to skip out on.
Let It Rest: After shredding, give the meat a few minutes in the gravy to soak up all those wonderful flavors before serving.
Use Fresh Pepperoncini Juice: If you can find fresh juice with pepperoncini, it really lifts the entire dish — but if not, just a splash of vinegar and a bit of salt can help substitute.

How to Serve Slow Cooker Mississippi Pot Roast Recipe

Mississippi Pot Roast - Serving Suggestion

Garnishes

I like to sprinkle some fresh chopped parsley or a little green onion on top right before serving — it adds a pop of color and a fresh note that cuts through the richness. Sometimes, a little cracked black pepper right on top never hurts either.

Side Dishes

Mashed potatoes are my go-to side for this roast because they soak up all that luscious gravy so well. Roasted green beans or a simple Caesar salad also work beautifully to balance the hearty richness of the meat. If you’re feeling homier, buttery egg noodles tossed with a splash of the gravy is pure comfort food heaven.

Creative Ways to Present

One festive twist I’ve tried is serving the shredded roast piled high on soft slider buns with a drizzle of the gravy as a sauce—perfect for casual gatherings. You could also turn it into a loaded baked potato topping or even stuff it inside baked peppers for a crowd-pleasing presentation at dinner parties.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover pot roast and gravy together in an airtight container in the fridge. It’s best eaten within 3 to 4 days for the most flavor and tenderness. Keeping the sauce with the meat means reheating is easier and more delicious.

Freezing

This recipe freezes really well! I portion the shredded beef and gravy into freezer-safe containers or bags, label them, and pop them in the freezer. When you’re ready for an easy meal, thaw overnight in the fridge and reheat gently on the stove or in the slow cooker.

Reheating

To bring leftovers back to life, I gently warm them in a skillet over medium-low heat or in a crockpot set to low, stirring occasionally. If the sauce has thickened too much, a splash of beef stock or water loosens it right up — just heat until steaming.

Frequently Asked Questions:

Can I sear the roast before slow cooking?

Absolutely! Searing the chuck roast in a hot pan for 2 to 3 minutes per side before adding it to the slow cooker adds a lovely caramelized flavor and helps lock in juiciness, but the recipe works well without this step if you’re short on time.

What if I don’t have pepperoncini peppers?

Pepperoncini peppers give this pot roast its signature tang and slight heat, but if you can’t find them, you can substitute with mild banana peppers and a little vinegar or a splash of jalapeño juice to mimic the acidity and flavor.

Can I use a different cut of beef?

Chuck roast is best for this slow cooker recipe because it breaks down perfectly and becomes tender. However, you can use brisket or a shoulder roast, but cooking times may vary slightly. Avoid lean cuts that won’t get tender over long cooking.

How do I keep the gravy from getting too salty?

Start with low-sodium broth and soy sauce to control salt levels, and add additional salt at the end after tasting. Also, be careful with the amount of pepperoncini juice if using a very salty brand. Diluting with a little water helps balance it too.

Final Thoughts

This Slow Cooker Mississippi Pot Roast Recipe feels like a warm hug from the inside out. It’s one of those dishes I turn to when I want something that’s hearty, flavorful, and truly comforting without hours of fuss. I love how it fills the house with cozy aromas all day long and comes out perfectly tender every time—you will too. Go ahead, give it a try on your next slow cooker day and savor every buttery, tangy bite.