mississippi pot roast

4.67 from 21 votes
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6


  • 4 pound boneless beef chuck roast
  • 12 ounce jar pepperoncini peppers plus brine
  • 1 packet ranch seasoning
  • 1 packet au jus gravy mix
  • 8 tbsp. unsalted butter


  • 1 yellow onion sliced
  • ½ cup italian parsley chopped


  • Place a 3-4 pound boneless chuck roast to a slow cooker.
  • Pour the brine from 1 12-ounce jar of pepperoncini peppers into a large measuring cup or small mixing bowl. Set the jar of pepperoncinis to the side.
  • Add the packet of ranch seasoning mix and au jus gravy mix to the brine and whisk until combined. Pour over the chuck roast.
  • Top the roast with the sliced pepperoncinis and the sliced stick of butter. If desired, also add a sliced onion.
  • Cover and cook on LOW for 8 hours. Cover and cook until the beef is very tender, about 8 hours on the LOW setting, or 5 to 6 hours on the HIGH setting.
  • Use tongs to shred the roast and serve. Shred the roast into bite-sized pieces with tongs.
  • If desired, finish by stirring in 1⁄2 cup of chopped Italian parsley.


  • Use the same method, then cook on high pressure for 60 minutes. Then do a natural release for 15 minutes.


  • Elevate this dish with 1⁄2 cup fresh Italian Parsley and one sliced onion.


  • Serve over mashed potatoes or pile onto rolls with provolone cheese.


  • Protein: Swap the beef chuck roast for pork butt or shoulder.


Calories: 213kcal | Carbohydrates: 8g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 379mg | Potassium: 267mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1109IU | Vitamin C: 55mg | Calcium: 27mg | Iron: 1mg