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Shredded Mississippi pot roast on a bed of mashed potatoes and gravy.

Mississippi Pot Roast

  • Author: The Cooking Jar
  • Total Time: 8 hours 5 minutes
  • Yield: 8 1x


This fork-tender slow cooker Mississippi pot roast is super easy to make with only FIVE ingredients but boasts of deliciously decadent, buttery, rich and tangy flavors.


Units Scale
  • 34 lb. chuck roast
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix
  • 4 tablespoons butter
  • 6 pepperoncini peppers


  1. [Optional step] Over medium-high heat, sear the chuck roast on both sides until browned, about 5 minutes per side.
  2. Place roast in a 6 qt. slow cooker and sprinkle evenly with ranch dressing and au jus gravy mix.
  3. Add butter and whole pepperoncini peppers. If adding veggies, see notes.
  4. Cook on low for 8 hours.
  5. Shred the roast with two forks and return meat to the pot to toss in the juices.
  6. Dish and serve hot with mashed potatoes or your own sides.
  7. Enjoy!


  • Use about 1 lb. baby carrots and 1 1/2 lb. baby potatoes if you decide to add veggies to the roast.
  • Prep Time: 5 mins
  • Cook Time: 8 hours