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 hearty, tender pot roast simmered low and slow, especially when it’s got that zing of pepperoncini and a buttery, herby sauce. This Slow Cooker Mississippi Pot Roast Recipe is a classic for a reason—it’s simple, delicious, and perfect for a no-fuss dinner that feels like a warm hug on a plate.

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 never disappoints. There’s something magical about how the flavors meld during those long hours in the slow cooker—pepperoncini adding just the right bit of tang, buttery richness, and those delicate dried herbs that bring it all together. It’s a hands-off, crowd-pleasing meal you’ll want to revisit often.

Effortless Slow Cooking: Throw everything in the slow cooker, walk away, and come back to melt-in-your-mouth beef.
Uniquely Tangy Flavor: Pepperoncini and their juice give this roast a signature bright, savory kick you won’t forget.
Rich Buttery Gravy: The homemade gravy thickened right in the slow cooker takes it from good to unforgettable.
Versatile and Crowd-Friendly: Great for family dinners, meal prep, or even when you want to impress guests without fuss.

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

The magic of this Slow Cooker Mississippi Pot Roast Recipe comes down to simple, flavorful ingredients that marry perfectly in the slow cooker. The secret weapon? Those tangy pepperoncini peppers and their juice add a mellow heat and depth, while butter and herbs build a rich, layered flavor profile.

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 perfect for slow cooking since it becomes tender and juicy after hours in the crockpot.
Beef stock: Adds a savory base; splitting it lets you deglaze and thicken the sauce later on.
Low-sodium soy sauce: Boosts umami without overpowering the natural beef flavor.
Dried dill & dried parsley: These dried herbs give fragrant, gentle earthiness that complements the rich beef.
Garlic powder & onion powder: Essential aromatics that build savory depth with minimal effort.
Black pepper & fine sea salt: Perfectly balanced seasoning to enhance all other flavors.
Bay leaf: Adds subtle herbal notes when slow-cooked over time—just remember to remove before serving!
Pepperoncini peppers + juice: The heart of this recipe, giving it a distinctive tang and mild heat that's impossible to mimic.
Unsalted butter: Scattered over the roast, it melts slowly to create a velvety, rich sauce.
Cornstarch: Mixed with beef stock to thicken the slow cooker 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

One of the things I adore about this Slow Cooker Mississippi Pot Roast Recipe is how easy it is to tweak. You can customize the heat level, swap herbs based on what you have, or even add extra veggies for more texture and nutrition. Don’t be afraid to make it your own—it’s a forgiving recipe that handles personalization beautifully.

Add Extra Veggies: I sometimes toss in carrots or baby potatoes at the start for a complete meal without extra pots to wash.
Make it Spicier: For my spicy eats, I add a few red pepper flakes or swap out some pepperoncini for jalapeños.
Gluten-Free Swap: Use a gluten-free soy sauce and cornstarch to keep it friendly for gluten sensitivities.

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

Step 1: Gather and Season the Beef

I start with a nice 4-5 pound chuck roast—don’t skip on quality here because it’s the star of the show. Place it right into your slow cooker, then whisk together most of the beef stock, soy sauce, garlic powder, dried dill, parsley, onion powder, salt, and pepper. Pour this over the roast evenly—this creates that deep, flavorful bath for the beef to slowly soak in.

Step 2: Add Aromatics and Pepperoncini

Add the bay leaf for subtle herbal perfume and arrange the pepperoncini peppers around the beef. Pour in their juice too—this is where that signature tang comes from! Then, scatter diced butter over the top; it’ll slowly melt and make the sauce luscious and rich.

Step 3: Slow Cook to Perfection

Cover and set your slow cooker on low for 8-10 hours. If you’re pressed for time, high for 4-5 hours works too, but low and slow always yields the best melt-apart texture. You’ll know it’s done when the roast easily shreds with two forks—a true sign it’s been perfectly slow-cooked.

Step 4: Finish the Gravy and Shred

Carefully remove the roast to a plate and discard the bay leaf. Whisk the remaining beef stock and cornstarch until smooth, then stir it into the cooking liquid in the slow cooker. Crank the heat to high and cook 5-10 minutes until the sauce thickens slightly. Shred the beef with forks, return it to the pot, and toss it in that rich gravy. Adjust seasoning with salt, pepper, or soy sauce to taste.

Top Tip

From my kitchen to yours, here are the top secrets I've picked up to make this Slow Cooker Mississippi Pot Roast Recipe foolproof and full of flavor every time.

Choose the Right Cut: Chuck roast is ideal because of its marbling and connective tissue, which melts during long cooking to tenderize the meat.
Pepperoncini Juice is Key: Don’t skip the pepperoncini juice; it adds essential tang that brightens the rich beef and butter.
Don’t Rush the Slow Cook: For best texture, plan for the full 8-10 hours on low. Shortening the time can leave it less tender.
Shred with Two Forks: Shredding the meat while it’s still warm mixes more evenly with the gravy, making every bite juicy.

How to Serve Slow Cooker Mississippi Pot Roast Recipe

Mississippi Pot Roast - Serving Suggestion

Garnishes

I like a sprinkle of fresh parsley over the top to add a pop of color and a fresh herbal note. Sometimes, I serve with a few sliced pepperoncini on the side for anyone who loves a little extra tang and mild heat. It really makes the presentation feel special and appetizing.

Side Dishes

Mashed potatoes or creamy polenta are my go-to partners because they soak up the buttery gravy beautifully. Roasted green beans, sautéed spinach, or crispy roasted carrots add a bright and healthy contrast to the rich beef. Classic dinner rolls or crusty bread are perfect for mopping up every last bit of sauce.

Creative Ways to Present

For holidays or dinner parties, I serve the pulled roast over buttered egg noodles with extra gravy drizzled on top and garnish with fresh dill for an elegant twist. Another favorite is loading the shredded meat into soft sandwich rolls topped with pickles and a little extra gravy on the side for dipping—comfort food elevated.

Make Ahead and Storage

Storing Leftovers

I usually let the leftover Mississippi pot roast cool down to room temperature before sealing it in an airtight container. It stores beautifully in the fridge for up to 3 days, and the flavors actually deepen overnight, making it even more delicious the next day.

Freezing

This recipe freezes incredibly well. I portion the shredded roast and gravy into freezer-safe zip bags or containers, label them, and freeze for up to 3 months. When I’m ready to enjoy, I thaw it overnight in the fridge and reheat gently on the stovetop or in the slow cooker to keep the meat tender.

Reheating

To reheat, I warm the shredded roast and gravy over low heat on the stovetop, stirring occasionally to keep the meat from drying out. If it thickened too much in the fridge, a splash of beef stock or water helps loosen the sauce back to that luscious consistency.

Frequently Asked Questions:

Can I use a different cut of beef for this pot roast?

Chuck roast is best for this Slow Cooker Mississippi Pot Roast Recipe because it breaks down beautifully during slow cooking, becoming tender and flavorful. You can try brisket or rump roast, but the texture might be slightly different and could require adjusting cooking time.

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

Pepperoncini are the hallmark of this recipe's tangy flavor. If you can’t find them, pickled banana peppers can be a substitute, but the flavor won’t be quite the same. The juice is important too; use a splash of vinegar mixed with a little brine if necessary, though it’s best to stick to pepperoncini for authenticity.

Can I make this recipe in an Instant Pot instead of a slow cooker?

Absolutely! You can sear the roast first on the sauté setting, then add all ingredients and cook on high pressure for about 60-70 minutes with a natural release. Just remember to thicken the sauce afterward using the cornstarch slurry on sauté mode.

Is this recipe suitable for meal prepping?

Yes! This Slow Cooker Mississippi Pot Roast Recipe shines in meal prep. It keeps well in the fridge and freezer, making it easy to have a delicious, ready-made meal on busy days without extra effort.

Final Thoughts

This Slow Cooker Mississippi Pot Roast Recipe is one of those dishes I come back to again and again because it’s comfort food that doesn’t complicate my life in the kitchen. The tender beef, rich gravy, and that unmistakable tang make it feel special without any extra fuss. I really hope you’ll give it a try—set it up in the morning, go about your day, and come home to a dinner that feels like a celebration of simple, satisfying flavors.