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 magical about that tender, buttery meat soaking up a punchy, tangy sauce — that’s exactly what makes this Slow Cooker Mississippi Pot Roast Recipe a total winner in my kitchen. It’s hands-off, comforting, and perfect for when you want dinner done without a fuss.

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 have to admit, this Slow Cooker Mississippi Pot Roast Recipe won me over the first time I made it — the flavors, the melt-in-your-mouth texture, and how easy it is all add up to one of those meals you want to keep on repeat. Plus, it’s an absolute crowd-pleaser with minimal babysitting.

Effortless Cooking: You can literally set it and forget it, making it perfect for busy days or lazy weekends.
Bold, Tangy Flavors: The pepperoncini and herbs give it a unique zing that keeps every bite interesting.
Buttery, Tender Meat: The slow cooking process makes the roast fall-apart tender with a rich gravy that’s hard to resist.
Family Friendly: Everyone from kids to adults tends to love this, making it a dependable dinner option.

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

Each ingredient in the Slow Cooker Mississippi Pot Roast Recipe plays its part in building those incredible flavors and textures. Choosing good-quality beef and fresh seasonings makes all the difference, so here’s a little rundown to help you shop smarter.

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 my go-to because it’s marbled with just enough fat to keep the meat juicy and tender after hours in the slow cooker.
Beef stock: Adds depth and richness to the cooking liquid — homemade or store-bought both work well.
Low-sodium soy sauce: Boosts the umami flavor without overwhelming saltiness, balancing the tang from the pepperoncini.
Dried dill and parsley: These herbs add a fresh, herby aroma that lightens up the hearty roast.
Garlic powder and onion powder: For that comforting savory base that’s classic yet subtle.
Black pepper and fine sea salt: Essential seasoning — I usually adjust the salt at the end depending on taste.
Bay leaf: It’s a little aroma bomb that gently infuses flavor without being overpowering.
Pepperoncini peppers and juice: This is the secret star! They add the perfect tangy and slightly spicy kick, which makes this recipe stand out.
Unsalted butter: Melted over the roast, it makes the sauce silky and rich.
Cornstarch: Used at the end to thicken the cooking juices into a luscious gravy.

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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

What I love about this Slow Cooker Mississippi Pot Roast Recipe is how easy it is to tweak for your own taste. Sometimes I swap in a bit more butter for richness or toss in extra pepperoncini for a spicier kick — you really can’t go wrong.

Variation: When I want extra veggies, I add carrots and potatoes around the roast about halfway through cooking — it’s like a two-in-one meal that way.

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

Step 1: Layering the Flavor Base

First things first: I place that beautiful chuck roast right in the slow cooker bowl. Then I whisk together most of the beef stock with soy sauce, garlic powder, dried dill, parsley, salt, onion powder, and pepper. Making this mix ahead saves time and ensures everything is evenly coated. Pour it all over the roast like you’re tucking it in for a flavorful slow cuddle.

Step 2: Adding the Pepperoncini and Butter Magic

Next up, I tuck in the bay leaf and arrange the pepperoncini peppers all around the meat. Pour on the pepperoncini juice too — this is where the tangy magic comes from. Then I scatter the diced butter on top; it melts while cooking, creating a silky, rich gravy you’ll be spooning over everything.

Step 3: Slow Cooking to Perfection

Set your slow cooker to low and let it do its thing for 8 to 10 hours, or use high for 4 to 5 hours if you’re short on time. The key here is patience—when the roast is fall-apart tender, you know it’s done. This slow cooking is what turns the meat exceptionally tender, infused with all those vibrant flavors.

Step 4: Thickening the Gravy

Carefully transfer the roast to a plate (and toss that bay leaf), then whisk the remaining beef stock with cornstarch and stir it into the juices. Cook on high for 5 to 10 minutes until it thickens into a luscious gravy. Meanwhile, shred the meat using two forks—this step is so satisfying! Return the shredded beef to the slow cooker and toss it with everything. Taste and adjust seasoning to your liking.

Top Tip

Over the years, I’ve learned a few little things that make all the difference in this Slow Cooker Mississippi Pot Roast Recipe. Trust me, these will help make sure your roast turns out just like mine—tender, flavorful, and perfectly saucy.

Choose the Right Cut: Go for a chuck roast with good marbling; leaner cuts tend to dry out in the slow cooker.
Don’t Skip the Pepperoncini Juice: It’s the secret ingredient that adds tang and balances the richness.
Shred Gently: Use two forks to shred the roast, but avoid shredding when it’s hot straight out of the cooker to keep the meat juicy.
Adjust Seasoning Last: I always taste and tweak salt and pepper at the end since slow cooking can concentrate flavors.

How to Serve Slow Cooker Mississippi Pot Roast Recipe

Mississippi Pot Roast - Serving Suggestion

Garnishes

I keep garnishes simple here because the roast itself is the star. Sometimes I sprinkle fresh parsley or chopped dill on top to brighten the dish, or just add a few of the softened pepperoncini from the pot for extra tangy bites. Either way, it’s all about complementing the rich flavors without overpowering them.

Side Dishes

Mashed potatoes are my all-time favorite companion to this roast—trust me, you’ll want something to soak up that buttery gravy! Creamed corn, roasted green beans, or a simple side salad also balance the meal nicely. And if you toss in some root veggies into the slow cooker, it’s a no-fuss, hearty dinner plate.

Creative Ways to Present

For special occasions, I like to serve this roast over buttered egg noodles or stuffed in crusty rolls to make sandwiches. You could even pile it on baked potatoes topped with sour cream for an indulgent twist. This recipe’s versatility means it can shine in casual dinners or a cozy dinner party alike.

Make Ahead and Storage

Storing Leftovers

I find storing leftovers in airtight containers refrigerated for up to three days works perfectly. The meat becomes even more flavorful as it sits, making the next day’s meal just as delightful. Just make sure to keep the gravy and shredded meat together to maintain that moistness.

Freezing

I’ve frozen leftover pot roast a couple of times without any issues. Just pack the shredded beef and gravy in a freezer-safe container and thaw overnight in the fridge before reheating. It’s a lifesaver for quick meals later on.

Reheating

I recommend reheating slowly on the stovetop over low heat, stirring occasionally to prevent sticking and maintain that luscious gravy texture. Microwaving works in a pinch, but watch the timing so it doesn’t dry out—adding a splash of beef stock or water can help keep it juicy.

Frequently Asked Questions:

Can I use a different cut of beef for this Mississippi Pot Roast?

You can, but chuck roast is ideal because of its fat content and texture that holds up well during slow cooking. Using a leaner cut like sirloin might result in a drier roast.

What if I don’t have pepperoncini peppers or juice?

Pepperoncini peppers give this dish its signature tangy flavor, so I wouldn’t recommend omitting them entirely. However, you can substitute with mild banana peppers and a splash of vinegar if needed—just note the flavor won’t be exactly the same.

Can I speed up the cooking time on this Slow Cooker Mississippi Pot Roast Recipe?

Yes, cooking on high for 4-5 hours works well if you’re short on time. Just check for tenderness since slow cookers vary. The key is allowing enough time for the connective tissues to break down for that melt-in-your-mouth texture.

How do I thicken the gravy if it’s too thin?

If the gravy is too thin, mix a little more cornstarch with cold beef stock and stir it into the slow cooker juices. Cook on high until it thickens. Alternatively, let the sauce reduce by cooking uncovered on high for a short while.

Final Thoughts

This Slow Cooker Mississippi Pot Roast Recipe has become a staple in my home because it hits that perfect balance of ease and incredible flavor every single time. Sharing it with you feels like inviting you into my kitchen to enjoy one of my favorite meals. Give it a try—you’ll be hooked, and it might just become your new go-to comfort food, too.