shredded mississippi pot roast ready to serve
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5 from 5 votes

Slow Cooker Mississippi Pot Roast

Rich and decadent, the internet-famous pot roast that is to die for.
Prep Time15 mins
Cook Time10 hrs
Total Time10 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: Mississippi Pot Roast
Servings: 10
Calories: 443kcal
Author: Sarah Olson



  • 4 lb. chuck roast 3-5 lbs will work
  • 2 Tbsp. vegetable oil
  • ½ tsp. pepper
  • 1 oz. ranch packet
  • .87 oz. brown gravy packet See substitutions in notes below
  • ½ cup salted butter (1 stick)
  • 8 peperoncini peppers Can use more if desired
  • ¼ cup peperoncini juice


  • Season the meat with pepper add the roast.
  • Set a large skillet to medium-high heat, once hot, add the oil.
  • Sear on all sides.
  • Place the roast in the slow cooker.
  • Add the ranch packet and brown gravy packet on top of the roast.
  • Add the stick of butter, peppers and pepper juice.
  • Cover and cook on LOW for 8-10 hours or HIGH for 6. Do not open the lid while the roast cooks.
  • Shred with two forks and serve.


Calories: 443kcal | Carbohydrates: 2g | Protein: 35g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 150mg | Sodium: 453mg | Potassium: 623mg | Fiber: 1g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 4mg