Slow Cooker Mississippi Roast

Slow Cooker Mississippi Roast

If you’re looking for the ultimate comfort food dinner — the kind that makes your house smell amazing and your family race to the table — this Slow Cooker Mississippi Roast is it. It’s tender, flavorful, and the perfect balance of savory, tangy, and rich. Best of all? It practically cooks itself. With just a few minutes of prep, you can start this in the morning and it will be ready for dinner when you are. 

Serve it with Dinner Rolls and Tossed Green Salad for a great meal.

❤️ Why You’ll Love This Recipe

We love a good slow cooker chuck roast recipe, such as Easy Slow Cooker French Dip Sandwiches, but there is something about a roast dinner that just hits the spot. Here are a few reasons why we love this recipe:

• Melt-in-your-mouth tender: The chuck roast slow cooks for hours until it’s fall-apart perfect.
• One-pot simplicity: Everything — meat, veggies, and sauce — cooks together in your slow cooker.
• Big flavor, little effort: Ranch, au jus, onion soup mix, and pepperoncini add bold flavor with almost no prep.
• Family favorite: Comfort food that even picky eaters love.

🥩 What You’ll Need

• Chuck roast (3–4 pounds): The star of the show — rich, marbled, and perfect for slow cooking.
• Seasoning packets: Ranch, au jus, and onion soup mix for that signature Mississippi flavor.
• Butter: Adds a silky richness to the roast.
• Pepperoncini peppers & liquid: The secret to that tangy kick.
• Beef stock: Keeps everything moist and flavorful.
• Potatoes & carrots: Cook right in the same pot, soaking up all that savory goodness.

🍲 How to Make It

1. Layer it up: Add potatoes and carrots to the bottom of your slow cooker. Place the chuck roast on top.
2. Season: Sprinkle the ranch, au jus, and onion soup mix packets over the roast.
3. Add flavor: Place 6–10 pepperoncini peppers on top and pour in about ⅓ cup of the pepperoncini liquid.
4. Add broth: Pour in ½ cup of unsalted beef stock.
5. Cook: Cover and cook on high for 5–6 hours or low for 8–10 hours, until the roast is fork-tender.
6. Shred & finish: Remove the roast, discard any bones or excess fat, shred the meat, and return it to the pot with the remaining ½ cup of beef stock. Stir well to coat everything.
7. Serve: Spoon it over mashed potatoes, rice, or egg noodles, and garnish with fresh parsley if desired.

💡 Tips for the Best Mississippi Roast

While this is truly a dump and go recipe and so easy to make, there are things you can do to make it even better.

• Sear the Roast: In order to keep things quick, I did not sear this roast, however, it does add more flavor, and is super tasty. 
• Watch the salt: The seasoning packets add plenty of salt, so use unsalted butter and unsalted beef stock to balance things out. Also, if it is still too salty, serve it over Super Easy Mashed Potatoes to help!
• Want extra heat? Add a little more of the pepperoncini liquid or a few extra peppers, or even some hot sauce.
• Make it a full meal: Since the veggies cook right in the pot, all you need is a side salad or bread to round it out.

🍴 Cozy, Flavorful, and Foolproof

This Slow Cooker Mississippi Roast is one of those recipes that never fails — it’s hearty, flavorful, and tastes like you’ve been cooking all day (even though your slow cooker did the work). Perfect for Sunday dinner, meal prep, or any night you want comfort in a bowl.

Other favorite slow cooker recipes:

• Slow Cooker Chicken Enchiladas
• Slow Cooker Beef Ramen Stir Fry
• Slow Cooker Cowboy Casserole
• Slow Cooker Teriyaki Pork Tenderloin
• Slow Cooker French Dip
• Slow Cooker Turkey Chili

Slow Cooker Mississippi Roast

This Slow Cooker Mississippi Roast is tender, flavorful, and melt-in-your-mouth delicious. Made with chuck roast, ranch seasoning, au jus, and pepperoncini peppers, it’s the ultimate easy comfort food dinner your whole family will love.

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Course: Main Dish

Cuisine: American

Keyword: chuck roast, mississippi roast

Prep Time: 10 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 10 minutes minutes

Servings: 6

Calories: 538kcal

Author: Rachael

Equipment

• 1 slow cooker

Ingredients

• 3-4 lbs chuck roast
• 1 ounce ranch dressing mix 1 packet
• 1 ounce au jus gravy mix 1 packet
• 1 ounce onion soup mix 1 packet
• 1/4 cup butter
• 6-10 pepperoncini peppers
• ⅓ cup pepperoncini liquid
• 1 cup beef stock unsalted, divided
• 1 lb potatoes
• 1 lb baby carrots

Instructions

• Place potatoes and carrots in the bottom of a slow cooker.
• Add chuck roast on top.
• Season with packet of ranch, au jus, and onion soup mix.
• Add 6-10 pepperonicine, and about ⅓ cup of the liquid they are packed in. Then add half a cup of the beef stock.
• Cover and cook on high 5-6 hours or low 8-10, until everything is cooked through, and roast is fall apart tender.
• Remove roast from crock, remove any bones and excess fat shred, and return to the pot along with the last ½ cup of unsalted beef stock.
• Serve warm, garnish with fresh parsley if desired.

Notes

Note: This can be very salty, as the ranch, au jus, and onion soup mix are all salty, so serve over rice or mashed potatoes to make that less so, and use unsalted butter, and unsalted beef stock.

Nutrition

Calories: 538kcal | Carbohydrates: 13g | Protein: 45g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 177mg | Sodium: 1136mg | Potassium: 1068mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10726IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 6mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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