Slow Cooker Mississippi Pot Roast
A tender, flavorful slow-cooked roast with rich gravy, savory spices, and
tangy pepperoncini—perfect for a comforting, no-fuss meal.
Servings: 8 servings
Calories: 561kcal
Equipment
- 1 cast iron skillet (preferred)
- 1 Crockpot
Ingredients
- 4 lb beef chuck roast
- 1-2 Tablespoons avocado oil
- 2 sweet onions sliced 1-inch thick
- 3 5 cloves garlic minced
- 1 1 oz packet ranch dressing mix
- 1 0.87 oz packet brown gravy mix
- 1 cup sliced pepperoncini or 8 whole, plus 1/2 cup juice from the jar
- 1 stick 1/2 cup unsalted butter
- 1 1/2 cups beef broth
Instructions
Sear the Roast
- Heat a cast iron skillet over medium-high heat.
- Once hot, add the avocado oil and sear the chuck roast for 5–8 minutes per side, until deeply browned.1-2 Tablespoons avocado oil, 4 lb beef chuck roast
Assemble in the Slow Cooker
- Transfer the roast to the slow cooker and arrange the onion slices around it.2 sweet onions
- Sprinkle the roast with the ranch seasoning and gravy mix.1 1 oz packet ranch dressing mix, 1 0.87 oz packet brown gravy mix
- Top with the minced garlic and butter slices.3 5 cloves garlic, 1 stick 1/2 cup unsalted butter
- Pour in the pepperoncini juice and beef broth.1 cup sliced pepperoncini, 1 1/2 cups beef broth
- Add the pepperoncini peppers on top now or during the last 1–2 hours of cooking, depending on your texture preference.
- Cover and cook on LOW for 8–10 hours or HIGH for 6–8 hours, until the meat is fork-tender and easily pulls apart.
- Shred the roast directly in the slow cooker using two forks and stir to combine with the gravy.
Nutrition
Serving: 1serving | Calories: 561kcal | Carbohydrates: 8g | Protein: 45g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 187mg | Sodium: 461mg | Potassium: 923mg | Fiber: 1g | Sugar: 4g | Vitamin A: 436IU | Vitamin C: 17mg | Calcium: 65mg | Iron: 5mg