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A white plate holds tender Mississippi pot roast with brown gravy, surrounded by roasted carrots, potatoes, peppers, and a serving of mashed potatoes, garnished with a sprig of rosemary.
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5 from 3 votes

The Ultimate Mississippi Pot Roast Recipe

Tender, juicy pot roast slow-cooked in a rich, flavorful sauce with classic Southern seasonings. Perfect for family dinners or any time you want a hearty, comforting meal with minimal effort.
Prep Time20 minutes
Cook Time8 hours 10 minutes
Total Time8 hours 30 minutes
Course: Main Course
Cuisine: Southern
Keyword: southern recipe, the mississippi pot roast recipe, the ultimate mississippi pot roast recipe
Servings: 4 people

Ingredients

  • 3 lb Chuck Roast
  • 2 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 5 Carrots cut into chunks
  • 1 lb Baby Potatoes
  • 5 Pepperoncini Peppers plus ¼ cup juice
  • 2 cups Beef Broth
  • 5 tbsp Unsalted Butter
  • Homemade Ranch Seasoning Mix:
  • 1 tbsp Dried Parsley
  • 1 tsp Dried Dill
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Dried Chives
  • ½ tsp Black Pepper
  • ½ tsp Kosher Salt
  • Homemade Brown Gravy Mix:
  • 3 tbsp All-Purpose Flour
  • 1 tbsp Cornstarch
  • 1 tsp Beef Bouillon Powder
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ¼ tsp Black Pepper

Instructions

  • Start with a fully thawed chuck roast. Pat it dry with paper towels and season with kosher salt and black pepper. In one bowl, mix all listed Homemade Ranch Seasoning Mix ingredients. In a separate bowl, whisk all listed Homemade Brown Gravy Mix ingredients until evenly combined.
  • Heat 2 tbsp olive oil in a large skillet over high heat. Sear the roast for about 5 minutes on each side until browned; searing develops flavor.
  • Place the seared roast in the slow cooker. Add the carrots, baby potatoes, beef broth, pepperoncini peppers and the listed pepperoncini juice. Sprinkle both prepared homemade seasoning mixes evenly over the roast. Top with the 5 tbsp unsalted butter.
  • Cover and cook on LOW for 8–10 hours, until the roast is fork-tender and the vegetables are tender. The listed total is the minimum estimate including preparation and searing; allow about 8½–10½ hours overall.
  • Use two forks to shred the meat right in the slow cooker. Spoon the flavorful juices over the shredded beef and veggies. Serve hot and enjoy!

Notes

  • Start with fully thawed chuck roast, brown both sides, and cook on LOW until fork-tender; the slow-cooker stage takes about 8–10 hours.
  • Whisk the homemade ranch and gravy mixes separately before adding them, and include the listed pepperoncini juice with the broth for the intended tang.
  • Taste the gravy before adding salt because broth, bouillon, peppers and their brine vary. Slice carrots and potatoes evenly so they cook at a similar rate.
Estimated nutrition: Per one-quarter recipe, raw chuck roast with all gravy and fat retained, medium carrot reference and original homemade mixes. Five pepperoncini use a Mezzetta label reference. Sodium is withheld because the separate pepper brine nutrient composition is unavailable; other small brine contributions are excluded. Bouillon uses a 4 g teaspoon reference. Total sugar is not reported because a source value is unavailable.

Nutrition

Calories: 1200kcal | Carbohydrates: 37g | Protein: 64g | Fat: 88g | Saturated Fat: 37g | Cholesterol: 280mg | Fiber: 6g