admin
Slow cooker 3-ingredient Mississippi pot roast is one of those meals that a busy cook keeps coming back to, because it makes deep, tangy, super tender beef without needing much work at all. This easy version keeps the same spirit as the classic Southern-style pot roast — normally made with chuck roast, pepperoncini peppers, and seasoning — but cuts it down to just the must-have parts. That makes it a great pick for weeknights, meal prepping, or a simple Sunday dinner.
Serve this roast with mashed potatoes, buttery egg noodles, rice, or crusty bread to soak up all the tasty juices. To balance the plate, add a simple green veggie like steamed green beans, roasted carrots, or a fresh salad. The bright, tangy flavor from the pepperoncini also goes really well with creamy sides like macaroni and cheese or a scoop of coleslaw.
This easy slow cooker recipe turns just three simple ingredients into a tangy, fall-apart tender beef roast with almost no work needed. Chuck roast slow-cooks with au jus mix and pepperoncini peppers to create rich, savory juices packed with flavor. It’s a perfect low-effort dinner for busy weeknights or relaxed Sunday meals.
Servings: 6 to 8
Ingredients
- 1 boneless beef chuck roast (3 to 4 pounds)
- 1 packet au jus gravy mix (1 ounce)
- 6 to 8 whole pepperoncini peppers, plus 1/4 cup of the pepperoncini brine
Slow Cooker Mississippi Pot Roast: Directions
- Set up the slow cooker. Place the chuck roast right in the bottom of your slow cooker. Sprinkle the au jus gravy mix evenly over the whole top of the roast so it covers most of the surface. Next, scatter the whole pepperoncini peppers around and on top of the meat, then slowly pour the pepperoncini brine around the roast so it settles into the bottom of the pot.
- Cook it low and slow. Put the lid on the slow cooker. Cook on LOW for 8 to 10 hours, or on HIGH for 5 to 6 hours. You’ll know it’s done when the beef is so soft that it falls apart easily when you poke it with a fork.
- Shred the meat. Once the roast is fully cooked, use two forks right inside the slow cooker to pull the beef apart into shredded pieces. Turn the shredded meat through the juices at the bottom so every piece soaks up flavor and stays nice and moist. Let the meat rest in the juices for about 5 to 10 minutes before you serve it.
- Serve it warm. Scoop the hot shredded beef onto plates, then spoon some of the rich cooking juices from the slow cooker right over the top before serving.
