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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.
5 from 1 vote
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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 by patting your chuck roast dry with paper towels. This helps the seasoning stick and gives a better sear. Season generously with kosher salt and black pepper on all sides.
  • Heat 2 tbsp of olive oil in a large skillet over high heat. Sear the roast on each side for about 5 minutes, until golden brown. This locks in that deep, beefy flavor.
  • Place the seared roast in the slow cooker. Add the carrots, baby potatoes, beef broth, and pepperoncini peppers. Sprinkle the homemade ranch seasoning and brown gravy mix evenly over the roast. Top it all off with 5 tbsp of butter—this is what makes the sauce rich and decadent.
  • Cover and cook on LOW for 8-10 hours until the roast is fork-tender.
  • 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!
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