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; 12 whole pepperoncini peppers; 1/2 cup pepperoncini juice; 4 tablespoons unsalted butter, diced; 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; 2 tablespoons cornstarch

There’s something so comforting about the way a melt-in-your-mouth roast fills the kitchen with warmth. This Slow Cooker Mississippi Pot Roast Recipe nails that coziness with tangy pepperoncini, rich butter, and herbs all slow-cooked to tender perfection. It’s that kind of recipe that feels fancy but is actually effortless.

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 remember the first time I made this Slow Cooker Mississippi Pot Roast Recipe — the aroma had my whole family gathering in the kitchen before dinner. It’s such a simple but impressive dish that feels like a hug on a busy day.

Easy to Prep: Just toss everything in the slow cooker, walk away, and come back to a perfect meal hours later.
Flavor Explosion: Pepperoncini peppers add a tangy kick that balances beautifully with butter and herbs.
Perfectly Tender Meat: The low-and-slow cooking method makes the chuck roast fall-apart tender every time.
Versatile Leftovers: Great for sandwiches, tacos, or just reheated with extra gravy.

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

Each ingredient in this recipe has a purpose, from tenderizing the meat to bringing layers of flavor that turn the pot roast into something truly special. Here’s a little insight on why these ingredients come together so well.

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 has lots of marbling and connective tissue, perfect for slow cooking into tender, juicy meat.
Beef Stock: Adds depth and moistens the roast without watering down flavor.
Low-Sodium Soy Sauce: Brings umami and saltiness that enhances the savory profile.
Dried Dill & Dried Parsley: Fresh herb flavors that balance the richness and tang of the dish.
Garlic Powder & Onion Powder: Classic aromatics that mingle beautifully in slow-cooked dishes.
Black Pepper & Fine Sea Salt: Essential seasoning to bring everything together.
Bay Leaf: Adds a subtle mellow herbal note during cooking; don’t forget to remove it.
Pepperoncini Peppers & Juice: The superstar of this recipe—adds tang, mild heat, and complexity to the gravy.
Unsalted Butter: Adds richness and a silky finish to the sauce.
Cornstarch: Used to thicken the sauce into a luscious gravy that clings to every shred of 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 best things about this Slow Cooker Mississippi Pot Roast Recipe is how flexible it is. I love tweaking it depending on what I have or what mood I’m in—don’t be afraid to make it yours!

Variation: Sometimes I swap out pepperoncini for banana peppers if I want a milder tang, and it still turns out fantastic.
Dietary Mods: Using gluten-free soy sauce makes this recipe friendly for gluten sensitivities without sacrificing flavor.
Seasonal Touch: Adding fresh rosemary in fall adds an earthy aroma that pairs beautifully with the roast.

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

Step 1: Prepping the Roast and Sauce

First, place your chuck roast right in the slow cooker. I like to pat mine dry with paper towels so the seasoning sticks better. Then whisk together ¾ cup of beef stock, soy sauce, garlic powder, dried dill, dried parsley, salt, onion powder, and pepper in a small bowl. Pour this aromatic mixture evenly over the meat for the best flavor soak.

Step 2: Adding Pepperoncini and Butter

Next, tuck in the bay leaf and arrange those pepperoncini peppers all around and on top of the roast. Pour in the pepperoncini juice—it’s key to infusing that signature tang. Lastly, scatter the diced butter over the roast, which melts into a rich, velvety sauce as it cooks.

Step 3: Slow Cooking to Tenderness

Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours if you’re short on time. The goal is that perfect fork-tender stage where the meat just falls apart with a gentle touch. Resist the urge to peek too much—it prolongs cook time!

Step 4: Finishing the Gravy and Shredding

Once done, carefully remove the roast to a plate and discard the bay leaf. Whisk together the remaining ¼ cup beef stock and cornstarch until smooth, then stir it into the slow cooker juices. Let it cook on high for 5–10 minutes until it thickens slightly. Meanwhile, shred your roast with two forks, then toss all the beef back into that luscious gravy.

Step 5: Taste and Serve

Give everything a taste and adjust seasoning with salt, pepper, or even a splash more soy sauce if needed. Then dish it up warm, spooning extra gravy over each portion. Trust me—you'll want every drop.

Top Tip

After cooking this recipe multiple times, a few things have really made my results consistently perfect, so I wanted to share these insider tips to help you avoid the mistakes I made early on.

Pat Dry Your Meat: Moisture on the roast surface keeps the seasoning from sticking well and can dilute flavors during cooking.
Don’t Skip Pepperoncini Juice: It’s the secret ingredient that brings the right tang and lift to the rich butter sauce.
Cook Low and Slow: I’ve learned that going for the low setting and cooking it longer always yields better shreddability and flavor.
Thicken the Gravy Last: Adding cornstarch slurry late in the process avoids clumpy or gummy sauce—it thickens beautifully with gentle heat.

How to Serve Slow Cooker Mississippi Pot Roast Recipe

Mississippi Pot Roast - Serving Suggestion

Garnishes

I’m a simple gal when it comes to garnishes here—just a sprinkle of fresh parsley to add a pop of color and fresh aroma. Sometimes I crumble a bit of feta cheese on top to echo that tangy vibe from the pepperoncini. It’s an unexpected but delicious touch!

Side Dishes

I love serving this pot roast alongside creamy mashed potatoes or buttery egg noodles to soak up that luscious gravy. Roasted root veggies or a crisp green salad also balance all that rich flavor beautifully.

Creative Ways to Present

For a special occasion, I’ve layered the shredded pot roast on toasted ciabatta with provolone and giardiniera for a twist on an Italian beef sandwich. You can also pile it into warm tortillas with slaw for easy pot roast tacos—party hit every time!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to four days. Keeping the meat and gravy together ensures the roast stays moist and delicious—plus, it tastes even better the next day once flavors have melded.

Freezing

This recipe freezes beautifully. I pack shredded pot roast and gravy together in freezer bags or containers, squeeze out air, and freeze for up to three months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, gently warm the pot roast in a covered skillet over low-medium heat or in the microwave, stirring occasionally. Adding a splash of beef stock or water helps keep the meat juicy and the gravy smooth.

Frequently Asked Questions:

Can I use another cut of beef for Mississippi pot roast?

Chuck roast is the best because it becomes tender and flavorful when slow-cooked, but you can use brisket or round roast as alternatives with slightly different results. Just know the texture might be less juicy.

Do I have to use pepperoncini peppers?

Pepperoncini are key to this recipe’s signature tangy flavor; however, if unavailable, banana peppers or mild pickled peppers can substitute. The flavor won’t be quite the same, but it will still be delicious.

How long can I leave the roast in the slow cooker?

Cooking on low for 8–10 hours is ideal. Going longer is generally okay if your slow cooker has a warm setting, but beyond 12 hours can dry out the meat. Use your slow cooker’s manual for specific guidance.

Can I double this Slow Cooker Mississippi Pot Roast Recipe?

Yes! Just make sure you have a slow cooker large enough to hold a bigger roast without overcrowding. Adjust cooking time slightly, but otherwise, this recipe scales up well.

Final Thoughts

This Slow Cooker Mississippi Pot Roast Recipe holds a special spot in my kitchen rotation because it’s a no-fuss way to impress family or guests with rich, comforting flavors. Once you try it, you’ll see why it gets rave reviews for being both indulgent and easy—like a little delicious surprise waiting for you after a busy day. Go ahead and give it a whirl; your slow cooker is about to become your new best friend.