Crockpot Mississippi Pot Roast with Pepperoncini and Butter

How to Make Crockpot Mississippi Pot Roast with Pepperoncini and Butter

1. 1

   Step 1: Season and sear the roast

   Pat the chuck roast dry with paper towels and season all over with kosher salt and freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, then sear the roast 3–4 minutes per side until deeply browned (this builds flavor but is optional if you're short on time).

   For this step

   • 3 lbBeef chuck roast
   • 1 1/2 tspKosher salt
   • 1 tspFreshly ground black pepper
   • 1 tbspVegetable oil (or neutral oil)
   
2. 2

   Step 2: Transfer roast and add broth

   Place the seared roast in the slow cooker and pour in the beef broth around (not over) the meat to preserve the sear. The small amount of liquid keeps the cooker moist and helps the seasonings dissolve into a flavorful sauce.

   For this step

   • 1/2 cupBeef broth
   
3. 3

   Step 3: Top with seasoning mixes, butter, and pepperoncini

   Sprinkle the dry ranch and au jus packets evenly over the roast, then place the unsalted butter on top of the roast in chunks. Scatter the pepperoncini (and about 1/4 cup of their brine if you want more tang) around the meat so their flavor infuses the cooking liquid.

   For this step

   • 1 packet (1 oz)Dry ranch seasoning packet (about 1 oz)
   • 1 packet (1 oz)Dry au jus (beef gravy) mix packet (about 1 oz)
   • 1/2 cupUnsalted butter
   • 8 peppersPepperoncini peppers (plus about 1/4 cup of brine)
   
4. 4

   Step 4: Cook low and slow

   Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until the roast is fork-tender and easily shreds. Cooking low yields the most tender results and allows the pepperoncini flavor to fully develop in the gravy.
   
5. 5

   Step 5: Shred the roast and finish the sauce

   Carefully remove the roast to a cutting board or bowl and shred with two forks. Swirl the shredded meat back into the juices in the slow cooker, taste and adjust seasoning. If you prefer a slightly thicker gravy, skim some cooking liquid into a saucepan and simmer to reduce, or whisk a 1:1 slurry of cornstarch and cold water into the hot liquid until thickened.
   
6. 6

   Step 6: Serve and store leftovers

   Serve the shredded Mississippi pot roast spooned over mashed potatoes, rice, or egg noodles with extra pepperoncini on the side. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months; flavors often improve after a day in the fridge.
   

1. Pat the chuck roast dry with paper towels and season all over with kosher salt and freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, then sear the roast 3–4 minutes per side until deeply browned (this builds flavor but is optional if you're short on time).
2. Place the seared roast in the slow cooker and pour in the beef broth around (not over) the meat to preserve the sear. The small amount of liquid keeps the cooker moist and helps the seasonings dissolve into a flavorful sauce.
3. Sprinkle the dry ranch and au jus packets evenly over the roast, then place the unsalted butter on top of the roast in chunks. Scatter the pepperoncini (and about 1/4 cup of their brine if you want more tang) around the meat so their flavor infuses the cooking liquid.
4. Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until the roast is fork-tender and easily shreds. Cooking low yields the most tender results and allows the pepperoncini flavor to fully develop in the gravy.
5. Carefully remove the roast to a cutting board or bowl and shred with two forks. Swirl the shredded meat back into the juices in the slow cooker, taste and adjust seasoning. If you prefer a slightly thicker gravy, skim some cooking liquid into a saucepan and simmer to reduce, or whisk a 1:1 slurry of cornstarch and cold water into the hot liquid until thickened.
6. Serve the shredded Mississippi pot roast spooned over mashed potatoes, rice, or egg noodles with extra pepperoncini on the side. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months; flavors often improve after a day in the fridge.