American
Slow Cooker Mississippi Pot Roast
Chuck roast cooked with butter, pepperoncini, and a ranch-style seasoning until it shreds. It is done when the center is about 200°F and a fork pulls it apart.
- Prep
- 10 min
- Cook
- 8 hr
- Total
- 8 hr 10 min
- Servings
- 8
- Difficulty
- Easy
Why you’ll love it
- This is the pepperoncini version, not a vegetable pot roast.
- Chuck needs time. It shreds around 200°F, not at a steak temperature.
- Leave the lid on. Every peek adds time.
- The butter and brine are the sauce. Do not add a pot of water.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Put the chuck roast in the slow cooker. Sprinkle it with the parsley, garlic powder, onion powder, dill, salt, pepper, and bouillon.
- 2
Scatter the pepperoncini around the roast. Pour in the brine. Lay the butter on top.
- 3
Cover and cook on low for 8 hours or on high for 5 hours. Do not lift the lid early.
- 4
The beef should shred and read about 200°F in the center. If it is still tight, cook another 45 minutes.
- 5
Shred the meat in the juices and serve it with the peppers.
Pro tips
- A tied or compact roast cooks more evenly than a thin ragged one.
- The seasoning mix is the ranch-packet flavor without needing the packet.
- Spoon the juices over the meat. They are salty and sharp, which is the point.
Easy substitutions
- the dried seasoning
- 1 ounce ranch seasoning mix
- beef bouillon
- 1/2 cup beef broth, and skip some of the salt
Storage and reheating
Storage
Refrigerate up to 4 days or freeze up to 3 months.
Reheating
Warm gently in a covered saucepan with a spoon of the juices until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 460
- Protein
- 42 g
- Carbs
- 2 g
- Fat
- 32 g
- Fiber
- 0 g
Moderate · Slow Cooker · High Protein
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From the kitchen
Kitchen tools we love
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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