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This slow cooker Mississippi Pot Roast recipe takes just five ingredients to create an easy and delicious meal for a hungry crowd!

Mississippi Pot Roast

Over the holiday break, Jack and I took advantage of some downtime to try some popular recipes that we’ve seen online – but never had a chance to make ourselves. This Mississippi Pot Roast one of them.


Mississippi Pot Roast

What is a Mississippi Pot Roast?

This interesting pot roast has only been around since the 1990’s and it is attributed to Robin Chapman of Ripley, Mississippi.

Her idea was to adapt a pot roast recipe given to her by an aunt – but she wanted to make it less spicy.

To maintain the zesty flavors of the original Mississippi Pot Roast recipe, Robin used jarred pepperoncini (and some of the juice) along with packets of Ranch Seasoning Mix and an Au Jus Gravy Mix to season a chuck roast. She also added butter – then cooked everything together in a slow cooker for about ten hours.


Mississippi Pot Roast

The results!

Mississippi Pot Roast is very flavorful, nicely seasoned and fork tender – and I think it’s a great option for a game day gathering, or a easy family meal.

After the beef was cooked through, we skimmed off about half a cup of fat from the liquids in the slow cooker. (But feel free to leave it in if you prefer – as they do in the original recipe.)

Then we shredded the beef with a fork, cutting any large strands in half so it was easier to serve and eat.

Mississippi Pot Roast


How do you serve it?

We served our Mississippi Pot Roast with mashed potatoes and fresh green beans – but you could also serve this over rice, grits or polenta, or in a roll and served as a sandwich.

You may enjoy these other slow cooker recipes:

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Mississippi Pot Roast

Mississippi Pot Roast

  • Author: A Family Feast
  • Prep Time: 10 minutes
  • Cook Time: 10 hours
  • Total Time: 10 hours 10 minutes
  • Yield: 8 servings
  • Category: entree
  • Method: slow cooker
  • Cuisine: Southern American


45 pound chuck roast (or two smaller chuck roasts totaling 4 to 5 pounds)

1 1-ounce packet Hidden Valley Ranch Seasoning Mix (affiliate link)

1 1-ounce packed McCormick Au Jus Gravy Mix (affiliate link)

8 whole pepperoncini peppers, plus 1/4 cup of the liquid from the jar

1 stick (8 tablespoons) butter


Place everything in a slow cooker and set to low. Slow cook for ten hours.

When ready to serve, remove stems and slice the pepperoncini.

Remove the beef to a platter or board and shred with two forks and remove any fat or gristle.

Place shredded beef in a bowl and pour over the liquid from the slow cooker.* Add the sliced peppers and serve.  *Note, we removed and discarded a half cup of fat from the liquid by skimming off with a ladle but feel free to leave it in if you prefer.

Serve with mashed potatoes and a vegetable.

Keywords: Mississippi Pot Roast


Mississippi Pot Roast

Mississippi Pot Roast

Mississippi Pot Roast

Mississippi Pot Roast

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  • Susan Dubose wrote:

    We did! It was great w/the mashed potatoes

    • Martha wrote:

      Thanks Susan!

  • GrammaSue wrote:

    Hi Martha! I make a similar version of this. But mine is called Roast Beef Pepperonini. You make the Chuck Roast topped with 1 can of onion soup (I think it’s called “French Onion Soup”, 1 can of light beer, 1 packet of Good Seasons Dry Italian Dressing, one slice onion and a jar of Pepperoncinis. Bake as same. Serve on buns. So yummy.

    • Martha wrote:

      Thanks for sharing GrammaSue!

  • Larry wrote:

    Any thoughts on a substitute for the Ranch mix? Absolutely HATE Ranch, yet the recipe looks good.

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