Mississippi Pot Roast: Easy Slow Cooker Dinner

Mississippi pot roast is a recipe for a slow cooker dinner with shredded beef and sauce. A chuck roast is slow-cooked on low for eight hours with a ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers for a tangy flavor.

I cook in a 6-quart slow cooker with the lid on to help retain heat and moisture. After eight hours of cooking, the roast falls apart easily when pulled with two forks. Sometimes I pat the roast dry and brown all sides in a hot, oiled skillet before transferring it to the slow cooker to caramelize the meat further.

Pepperoncini peppers can be served to multiple people. Offering fewer whole rings or pepperoncini peppers per serving will decrease spiciness. Not offering the pickling liquid will also decrease spiciness. Offering more or hotter pepperoncini peppers will increase spiciness. Pickled banana peppers taste similar to pepperoncini but are less spicy. I like pepperoncini better because they have a sharper edge.

Once the meat is cooked, I shred it in the same pot and fold it through the gravy. Allowing the shredded meat to rest in the gravy for a few minutes before serving ensures that the meat soaks up the gravy, leaving the shredded meat pieces covered in gravy instead of sitting dry on top.