Name: Slow Cooker Mississippi Pot Roast Recipe
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Cuisine: American
Ingredients: 1 (4-5 pound) chuck roast; 1 cup beef stock, divided; 1 tablespoon low-sodium soy sauce; 1 1/2 teaspoons dried dill; 1 1/2 teaspoons dried parsley; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons onion powder; 1/2 teaspoon black pepper; 1/2 teaspoon fine sea salt; 1 bay leaf; 12 whole pepperoncini peppers; 1/2 cup pepperoncini juice; 4 tablespoons unsalted butter, diced; 2 tablespoons cornstarch

There’s just something about the cozy, melt-in-your-mouth moments you get from a perfectly cooked roast that feels like a warm hug on a plate. That’s exactly why this Slow Cooker Mississippi Pot Roast Recipe holds a special place in my dinner lineup—it’s got just the right balance of tangy, savory, and buttery goodness that makes coming home to dinner something to get excited about.

A white speckled bowl filled with a base layer of creamy white mashed potatoes topped with dark brown shredded meat pieces in thick brown gravy, scattered with black pepper. Four yellow pickled peppers are placed around the meat on top of the mashed potatoes. A silver fork with a wooden handle rests on the right edge of the bowl. Nearby, on a white marbled surface, a small white scalloped dish contains crushed black pepper, and a clear glass jar with yellow peppers is partly visible. A yellow cloth is seen near the bowl. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Mississippi Pot Roast Recipe
Top Tip
How to Serve Slow Cooker Mississippi Pot Roast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Mississippi Pot Roast Recipe

Why You'll Love This Recipe

This Slow Cooker Mississippi Pot Roast Recipe is one of those miracle meals that’s so easy, yet delivers incredible flavor every single time. I love how minimal effort turns into maximum comfort, especially when you have a busy day but want to serve something homey and impressive.

Absolutely foolproof: Toss everything in the slow cooker and let it do the magic—no standing over the stove or complicated steps.
Perfectly balanced flavors: The pepperoncini add a subtle, tangy kick that wakes up the rich beef without overpowering it.
Tender beyond belief: After hours in the slow cooker, the chuck roast just falls apart, making it ideal for shredding and soaking up that buttery sauce.
Versatile for meals: You can serve it on mashed potatoes, over rice, or even make sandwiches—there’s something for every craving.

A white speckled bowl sits on a white marbled surface, filled with a base layer of creamy off-white mashed potatoes. On top, there is a generous pile of dark brown shredded meat with visible texture and some cracks, showing tenderness. Bright yellow pickled peppers are nestled among the meat, adding color contrast. A woman's hand holds a spoon with shiny brown gravy being poured over the meat and potatoes, creating a rich, glossy layer. The dish is sprinkled lightly with cracked black pepper for texture and seasoning. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe plays a vital role in building layers of flavor, from the hearty chuck roast to the punchy pepperoncini. I always recommend using fresh herbs or quality dried versions and picking a chuck roast that has some nice marbling for optimal tenderness.

Flat lay of a large raw chuck roast with rich marbling, a small white ceramic bowl filled with deep brown beef stock, another small white bowl holding golden soy sauce, a neat pile of dried green dill and parsley next to small white bowls containing pale beige garlic powder and onion powder, a tiny heap of coarse black peppercorns alongside fine sea salt crystals, a single glossy green bay leaf, a small white bowl filled with bright green whole pepperoncini peppers, another small white bowl with vibrant yellow-green pepperoncini juice, a few cubes of pale yellow unsalted butter on a white ceramic plate, and a small white bowl of fine white cornstarch — all arranged symmetrically with perfect spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chuck roast: This cut’s perfect for slow cooking—tougher meat breaks down beautifully into tender, juicy strands.
Beef stock: Adds depth and richness; opt for a good-quality low sodium stock to control salt levels.
Low-sodium soy sauce: Brings umami and a subtle saltiness without overwhelming the dish.
Dried dill & parsley: These herbs add fresh, slightly grassy notes that complement the tang of the peppers.
Garlic & onion powder: Easy, no-fuss aromatics that add savory warmth throughout the dish.
Black pepper & fine sea salt: Seasoning essentials to balance and bring out all those flavors.
Bay leaf: Adds a subtle earthy aroma that plays well with the beef.
Pepperoncini peppers + juice: The signature tangy, mildly spicy element that makes Mississippi Pot Roast uniquely delicious.
Unsalted butter: Richens the sauce, giving it that silky, divine texture.
Cornstarch: Helps thicken the cooking juices into a luscious gravy after slow cooking.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I find the beauty of the Slow Cooker Mississippi Pot Roast Recipe is how easy it is to tweak to your taste or dietary needs. I’ve played around by adding extra herbs or swapping the soy sauce for tamari when cooking gluten-free, and it still shines every time.

Variation: For a little smoky twist, I sometimes toss in a teaspoon of smoked paprika—just a subtle layer that pairs wonderfully with the pepperoncini tang.
Dietary tweak: To keep it paleo-friendly, swap soy sauce for coconut aminos and make sure your stock is homemade or compliant with your diet.
Extra veggies: You can add carrots or celery in the slow cooker to soak up all those lovely flavors for a heartier meal.

Step-by-Step: How I Make Slow Cooker Mississippi Pot Roast Recipe

Step 1: Season & Prep the Roast

I start by laying the chuck roast in the base of my slow cooker. Then, I whisk together most of the beef stock with the soy sauce, garlic and onion powders, dill, parsley, salt, and pepper—this combo forms the flavorful bath that tenderizes and seasons the meat beautifully. Pour it over the roast, add the bay leaf, and nestle in those tangy pepperoncini peppers around the sides. Finally, scatter the diced butter on top for that buttery finish.

Step 2: Slow Cook Low and Slow

Cover it up and cook on low for 8 to 10 hours. Trust me, the long, slow cook is what makes this roast fall-apart tender and so flavorful. If you're in a pinch, the high setting works in 4-5 hours, but I always prefer the slow pace if I can manage it.

Step 3: Finish the Gravy & Shred

When the cooking time is up, carefully take the roast out and discard the bay leaf. Next, whisk the remaining beef stock with cornstarch to create a slurry, then stir that back into the slow cooker juices. Keep it on high for a few minutes until the gravy thickens. Meanwhile, I shred the beef with forks—this is the best part, seeing all those tender strands ready to soak up gravy. Toss the shredded beef back in the sauce, give it a stir, and taste it for adjustment—you can add a bit more salt, pepper, or soy sauce if needed.

Step 4: Serve and Enjoy!

Spoon that luscious beef and plenty of gravy onto your favorite sides and get ready for a seriously satisfying meal.

Top Tip

After making this recipe several times, I've learned some key tips that really make a difference in turning out that perfect, tender roast every time. These simple tricks can save you a lot of guesswork and ensure your roast is juicy and flavorful without extra effort.

Don't skip the butter on top: It melts into the roast and juices, adding a rich silky texture that's hard to beat.
Use low heat and patience: I've tried speeding up the process on high heat, but for melt-in-your-mouth beef, slow and low is where it’s at.
Shred while still warm: It shreds easily when the meat is hot, so don’t wait until it cools down.
Adjust seasoning at the end: The sauce can be a bit mild at first, so tasting and tweaking salt, pepper, or soy sauce after shredding is crucial for balanced flavor.

How to Serve Slow Cooker Mississippi Pot Roast Recipe

Mississippi Pot Roast - Serving Suggestion

Garnishes

I usually sprinkle some fresh chopped parsley on top—it brightens the dish and adds a lovely pop of color. Sometimes, I even add a few sliced fresh pepperoncini for an extra tangy bite that reminds you of the magic inside the pot.

Side Dishes

This pot roast is a dream served over creamy mashed potatoes or buttery egg noodles to catch every drop of gravy. I also love pairing it with roasted root vegetables or a crisp green salad to balance things out.

Creative Ways to Present

For special occasions, I’ve plated this Mississippi pot roast in a bread bowl—hollowed out sourdough or a crusty round loaf soaked up the juices so beautifully. I’ve also turned leftovers into slider sandwiches topped with pickles and coleslaw for a fun twist.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 4 days. The chunks stay juicy, and the gravy keeps everything moist so reheated meals taste almost as good as fresh.

Freezing

This recipe freezes really well! I portion out the shredded beef and gravy into freezer-safe containers or bags. When you’re ready, thaw overnight in the fridge and reheat gently—perfect for busy weeks or meal prep.

Reheating

To keep the beef tender and the sauce luscious, I heat leftovers on the stovetop over low heat, stirring occasionally. Avoid microwaving on high to prevent drying out. If it looks a bit thick, a splash of beef stock or water brings it back to life.

Frequently Asked Questions:

What cut of meat is best for Slow Cooker Mississippi Pot Roast Recipe?

Chuck roast is the best choice because it has enough fat and connective tissue; cooking low and slow breaks it down into tender, flavorful meat that shreds easily.

Can I make the Slow Cooker Mississippi Pot Roast Recipe ahead of time?

Absolutely! You can prep the ingredients the night before and refrigerate them separately; assemble and start slow cooking the next day. Leftovers also reheat very well and can be frozen for later.

How spicy is this Mississippi pot roast?

It's only mildly spicy thanks to the pepperoncini peppers, which are more tangy than hot, so it’s approachable for most palates, even kids.

Can I use fresh herbs instead of dried in this recipe?

Yes! Feel free to swap dried dill and parsley for fresh—use about three times the amount, but add fresh herbs towards the end of cooking to preserve their bright flavors.

Final Thoughts

This Slow Cooker Mississippi Pot Roast Recipe has become my go-to comfort meal when I want something super satisfying with minimal effort. It’s not just about the delicious flavors, but the memories it creates—family gathered around the table, savoring each forkful, and that glorious aroma filling the kitchen. I hope you’ll give it a try and see why this dish keeps making its way onto my meal plan time and again.