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 about the cozy hug of a tender beef roast that just makes a day better. This Slow Cooker Mississippi Pot Roast Recipe is exactly that kind of comfort—slow-cooked to juicy perfection with a punch of tangy, buttery flavor that’s simply irresistible.

A white speckled bowl filled with a base layer of creamy white mashed potatoes topped with dark brown shredded meat pieces in thick brown gravy, scattered with black pepper. Four yellow pickled peppers are placed around the meat on top of the mashed potatoes. A silver fork with a wooden handle rests on the right edge of the bowl. Nearby, on a white marbled surface, a small white scalloped dish contains crushed black pepper, and a clear glass jar with yellow peppers is partly visible. A yellow cloth is seen near the bowl. 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 still remember the first time I tried making this Slow Cooker Mississippi Pot Roast Recipe—it totally changed how I think about slow cooking. It’s like your beef turns into this melt-in-your-mouth magic, wrapped in flavors that feel familiar but fun. You’re really in for a treat with every bite.

Effortless Prep: Dump it all into the slow cooker and let it do its thing—minimal work but maximum flavor.
Perfectly Tender Beef: The low-and-slow method makes the chuck roast incredibly tender and juicy.
Flavor Punch: Those pepperoncini peppers add a subtle tang that brightens the rich, buttery gravy.
Family Favorite: It’s always a hit at my dinners—comfort food that everyone asks for again and again.

A white speckled bowl sits on a white marbled surface, filled with a base layer of creamy off-white mashed potatoes. On top, there is a generous pile of dark brown shredded meat with visible texture and some cracks, showing tenderness. Bright yellow pickled peppers are nestled among the meat, adding color contrast. A woman's hand holds a spoon with shiny brown gravy being poured over the meat and potatoes, creating a rich, glossy layer. The dish is sprinkled lightly with cracked black pepper for texture and seasoning. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind this Slow Cooker Mississippi Pot Roast Recipe comes from a smart mix of simple ingredients that come together beautifully. Each one adds a layer of depth, so don’t skimp on quality—especially with the beef and those tangy pepperoncini peppers.

Flat lay of a large raw chuck roast with rich marbling, a small white ceramic bowl filled with deep brown beef stock, another small white bowl holding golden soy sauce, a neat pile of dried green dill and parsley next to small white bowls containing pale beige garlic powder and onion powder, a tiny heap of coarse black peppercorns alongside fine sea salt crystals, a single glossy green bay leaf, a small white bowl filled with bright green whole pepperoncini peppers, another small white bowl with vibrant yellow-green pepperoncini juice, a few cubes of pale yellow unsalted butter on a white ceramic plate, and a small white bowl of fine white cornstarch — all arranged symmetrically with perfect spacing, 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’s fat marbles perfectly during slow cooking, keeping the meat juicy and tender.
Beef stock: Adds savory richness to the gravy, plus it helps make the cornstarch slurry for thickening.
Low-sodium soy sauce: Balances the savory and salty notes without overpowering the dish.
Dried dill and parsley: These herbs bring freshness and an herby depth that lifts the whole roast.
Garlic powder and onion powder: Classic flavors that boost savory notes with minimal fuss.
Black pepper and fine sea salt: Essential seasoning to enhance all the natural flavors.
Bay leaf: Adds a subtle earthiness during the long cook without overpowering.
Pepperoncini peppers: The star that adds tangy, slightly spicy brilliance with their juice working as a secret flavor weapon.
Unsalted butter: Adds richness and helps thicken the final gravy for that melt-in-the-mouth finish.
Cornstarch: Creates a glossy, thickened gravy that clings perfectly to the tender beef.

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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 love most about the Slow Cooker Mississippi Pot Roast Recipe is how adaptable it is. Whether you want to add a little heat or keep it classic, you can tweak it easily to suit your tastes or what you have on hand.

Variation: I sometimes add a few sliced carrots or potatoes halfway through cooking for an easy all-in-one meal—just be mindful of cooking time so veggies don’t get mushy.
Spice it up: If you like a little kick, add crushed red pepper flakes with the herbs for a subtle heat that complements the pepperoncini tang.
Low sodium swap: Using low-sodium stock and soy sauce means you control the saltiness perfectly—great if you're watching sodium intake.
Make it quicker: Cooking on high for 4-5 hours works just fine when time is tight, but low and slow will always deliver the best tenderness.

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

Step 1: Preparing the Roast for Perfection

Begin by placing your chuck roast right into the slow cooker. In a small bowl, whisk together ¾ cup beef stock, soy sauce, garlic powder, dried dill, dried parsley, salt, onion powder, and black pepper. This blend is your flavor bomb—pour it evenly over the roast, letting it soak in and coat the meat beautifully. Then tuck in the bay leaf and arrange the pepperoncini peppers around the roast for that signature tang.

Step 2: Butter It Up and Let It Slow Cook

Scatter the diced unsalted butter all over the roast. This adds that luscious richness you'll love in the final dish. Cover your slow cooker and set it on low for 8–10 hours, or if you’re pressed, high for 4–5 hours. The key here is patience—slow and steady makes the beef fall-apart tender and flavors meld into something memorable.

Step 3: Creating the Gravy That Ties It All Together

When the roast is done, gently lift it out (be careful, it’s ultra-tender!) and discard the bay leaf. Mix the remaining ¼ cup beef stock with cornstarch until smooth, then stir this slurry into the slow cooker juices. Pop the lid back on and crank it to high for another 5–10 minutes until the sauce thickens up into a glossy gravy.

Step 4: Shred and Serve

Use two forks to shred the beef right in the slow cooker, then stir it into the gravy so every bite is juicy and flavorful. Don't forget to taste! You might want to tweak seasoning with a bit more salt, pepper, or soy sauce to get it just right for your palate.

Top Tip

I’ve made this pot roast a dozen times, and these little nuggets of wisdom really helped me nail it every single time.

Don’t Skip the Butter: It’s what makes the gravy so rich and silky, giving you that restaurant-quality finish at home.
Low and Slow is King: I once rushed this on high and found the beef not quite as tender—slow cooking brings out the best texture.
Peppers Matter: Use the juice from your pepperoncini peppers in the slow cooker—it brings out the tang and a subtle spice that defines this recipe.
Season at the End: Adjust salt and pepper after shredding—some beef cuts or pepperoncini juices can vary in saltiness, so taste for balance.

How to Serve Slow Cooker Mississippi Pot Roast Recipe

Mississippi Pot Roast - Serving Suggestion

Garnishes

I like to keep it simple with a sprinkle of freshly chopped parsley or a few sliced pepperoncini peppers on top for extra color and zing. It’s a small touch that makes the plate pop and hints at the flavors inside.

Side Dishes

Mashed potatoes are my go-to—they soak up that buttery gravy perfectly. But creamy polenta, roasted root veggies, or even a simple green salad also balance out the richness beautifully.

Creative Ways to Present

For a special dinner, I like to serve this pot roast on buttery dinner rolls as sandwiches, topped with extra gravy. It’s a fun twist that turns leftovers into a whole new meal, and guests always love that extra touch of indulgence.

Make Ahead and Storage

Storing Leftovers

Store leftover pot roast in an airtight container in the fridge for up to 3-4 days. I usually keep the beef and gravy together to keep the meat moist and flavorful.

Freezing

This recipe freezes beautifully! Just pop shredded roast and gravy into freezer-safe containers or bags, and it’s good for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. Adding a splash of beef stock or water keeps the meat from drying out. Microwaving works too, just cover well to trap moisture.

Frequently Asked Questions:

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

Yes, while chuck roast is ideal due to its marbling and tenderness during slow cooking, you can use other tougher cuts like brisket or rump roast. Just make sure to adjust cooking times accordingly.

What if I don’t have pepperoncini peppers?

Pepperoncini peppers give the dish its signature tangy kick, but if you can’t find them, mild pickled banana peppers or pickled jalapeños can be substituted, keeping in mind the heat level might vary slightly.

How thick should the gravy be?

The gravy should be thick enough to coat the back of a spoon but still pourable. If it gets too thick, simply whisk in a bit more beef stock or water to loosen it up.

Can I prepare this recipe in an Instant Pot?

Absolutely! You can adapt this recipe to an Instant Pot by using the 'Sauté' function for browning, then pressure cooking on high for about an hour. Be sure to allow natural pressure release for tender results.

Final Thoughts

This Slow Cooker Mississippi Pot Roast Recipe is one of those gems I return to when I want cozy comfort food without fuss. It’s simple, forgiving, and rewards you with flavors that feel like a warm hug after a long day. Give it a try—you’ll find yourself reaching for this recipe again and again, just like I do.