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Mississippi Pot Roast on a bed of mashed potatoes with a garnish of parsley.
5 from 1 vote

Mississippi Pot Roast

My favorite Sunday meal, bonus points because it's made in the slow cooker, it takes 5 minutes to prep, and it tastes INCREDIBLE!
Prep Time: 5 mins
Cook Time: 8 hrs
Total Time: 6 hrs 5 mins
Servings: 8 servings


  • 1 3 lb chuck roast
  • 1/2 cup water
  • 1 oz packet dry ranch seasoning
  • 1 oz packet au juice
  • 5-6 pepperoncini peppers
  • 6 tablespoons unsalted butter - sliced into 6 slices



  •  To a large slow cooker add the water. Place the chuck roast in the water then sprinkle the dry ranch seasoning and dry au juice seasoning over the roast. Add the pepperoncini to the slow cooker.
  • Lastly, place the butter slices over the meat.
  • Cover and cook on low for 8-9 hours. 
  • Remove lid and shred the meat. Serve over mashed potatoes if desired.


Calories: 462kcal (23%), Carbohydrates: 2g (1%), Protein: 1g (2%), Fat: 9g (14%), Saturated Fat: 5g (25%), Cholesterol: 23mg (8%), Sodium: 269mg (11%), Potassium: 16mg, Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 285IU (6%), Vitamin C: 5.2mg (6%), Calcium: 3mg