Slow Cooker Mississippi Pot Roast
Make a crowd-pleasing Slow Cooker Mississippi Pot Roast with this easy, no-browning recipe. A simple mix of ranch seasoning, au jus, butter, and pepperoncini creates incredibly tender, flavorful shredded beef or pork that’s perfect for weeknight dinners, meal prep, or serving a large group.
Ingredients
Method
Mix the seasonings
- In a small bowl, combine the ranch seasoning and the au jus (or gravy) mix. Stir until evenly blended.
Assemble in the slow cooker
- Set the roast fat-side up in a 6-quart slow cooker so it bastes itself while cooking. Pour water around the roast, or use pepperoncini juice if you’d like an extra punch of flavor—but stick to just one. Sprinkle the seasoning blend evenly over the top, nestle in the peppers, and lay the butter slices on top.
Cook
- Cover and cook on LOW for 8–10 hours, or until the roast is fork-tender.
Shred and mix
- Shred the beef (or pork) directly in the slow cooker and mix it into the flavorful juices.
Serve
- Serve with mashed potatoes, egg noodles, or rice. This recipe feeds a crowd but also makes for a perfect family dinner.
Notes
Tip: Don’t trim the fat before cooking—it’s where the flavor lives! You don’t have to eat it afterwards, but leaving it on while the roast cooks makes all the difference.
