This easy Mississippi Pot Roast (or Ranch Roast) combines chuck roast, onions, garlic, a homemade ranch seasoning, and tangy pepperoncini peppers. The beef sears on the stovetop and finishes in the slow cooker, creating a fall-apart tender meat full of flavor!
Why You’ll Love This Mississippi Pot Roast Recipe
- It makes a large batch – One batch makes enough to feed a crowd, meaning this recipe is perfect for family dinners or meal prep.
- It uses a homemade seasoning blend – traditional Mississippi Pot Roast uses seasoning packets to get that incredible flavor. My version uses a homemade blend of seasonings and spices to get that classic flavor.
- So easy to make – All you have to do is sear the beef and combine the ingredients. The crock pot does all the heavy lifting!
- Juicy and so flavorful – Thanks to the slow cooking method, the roast becomes fall-apart tender and unbelievably juicy.
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Recipe Ingredients
Chuck Roast: you’ll need a single 4 to 5 pound boneless chuck roast for this recipe.
Avocado Oil: you’ll need this to sear the beef which creates a crust for deeper flavor.
Beef Broth: I like to go with low-sodium beef broth.
Seasoning: we’re using yellow onion, smashed garlic cloves, dried dill weed, dried parsley, and bay leaves to pack in some serious flavor.
Worcestershire Sauce: this adds a delicious deep flavor to the roast.
Pepperoncini Peppers: we’re using both the peppers and the juice in this recipe. The peppers add a lot of tang and a bit of kick to the beef.
Arrowroot Starch: we’ll use this to thicken the gravy.
Kitchen Essentials
How to Make Slow Cooker Mississippi Pot Roast
Step One: Heat a large cast iron skillet over medium-high heat.
Step Two: Use clean paper towels to pat the chuck roast dry. Sprinkle half a teaspoon of salt onto one side of the roast.
Step Three: Once the skillet is hot, add the avocado oil. Next, place the chuck roast in the skillet salt side down. Then, sprinkle the remaining salt on the other side of the beef.
Step Four: Sear the beef for 6 to 8 minutes on each side or until it has developed a golden brown crust. Then, transfer the beef to a slow cooker.
Step Five: Reduce the skillet heat, and add ¼ cup of beef broth to deglaze the pan, scraping up any brown bits. Add the sliced onions and smashed garlic, and cook for 2 to 3 minutes.
Step Six: Pour the onion mixture over the beef in the slow cooker. Then, sprinkle the dried dill, dried parsley, and black pepper over the beef. Next, add the bay leaf, Worcestershire sauce, and pepperoncini peppers.
Step Seven: Pour the remaining beef broth and pepperoncini juice over the beef. Cover, and cook on low for 8 to 10 hours or on high for 5 to 6 hours until the beef is fork tender and easy to shred.
Step Eight: Transfer the beef and peppers to a cutting board. Next, use two forks to gently shred the beef.
Step Nine: Whisk ⅓ cup of beef broth and 1 tablespoon arrowroot starch until combined. Pour the mixture into the slow cooker, and cook on high for 5 to 10 more minutes until the gravy begins to thicken.
Step Ten: Return the beef to the slow cooker with the gravy. You can also return the peppers if you like. Toss to combine, and enjoy!
How to Store
- Store: transfer leftover pot roast to an airtight container, and store it in the fridge for up to 3 days.
- Freeze: once cooled, you can transfer leftover pot roast to an airtight container, and freezer for up to 2 months.
- Reheat: thaw frozen leftovers in the fridge overnight. Then, reheat in the microwave, a slow cooker on “warm,” or covered in the oven at 350 degrees Fahrenheit.
Serving Suggestions
I prefer to serve this Mississippi pot roast recipe over mashed potatoes to soak up all the juices. Or, you can enjoy it as a sandwich on toasted brioche buns!
More Delicious Beef Recipes
- Healthy Beef and Broccoli Stir Fry
- One Skillet Beef Tips with Peppers and Onions
- Mom’s Hearty Vegetable Beef Soup
- Slow Cooker Beef Enchilada Stuffed Sweet Potatoes
- Slow Cooker Chipotle Beef Burrito Bowls
- Taco Bowls
I hope you give this Mississippi Pot Roast a try! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
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Mississippi Pot Roast
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
This easy Mississippi Pot Roast combines chuck roast, onions, garlic, a homemade ranch seasoning, and tangy pepperoncini peppers.
Ingredients
- 4–5 pound chuck roast
- 1 teaspoon salt
- 2 tablespoons avocado oil
- 3/4 cup low sodium beef broth
- 1 medium yellow onion, thinly sliced
- 5 cloves garlic, smashed
- 2 teaspoons dried dill weed
- 2 teaspoons dried parsley
- 1/2 teaspoon black pepper
- 1 dried bay leaf
- 1/2 tablespoon Worcestershire sauce
- 8 pepperoncini peppers
- 1/3 cup pepperonicini juice
Gravy
- 1/2 cup low-sodium beef broth
- 1 tablespoon arrowroot starch
Instructions
- Heat a large cast iron skillet oven over medium-high heat.
- While the skillet is heating, pat the chuck roast dry with paper towels. Next, sprinkle half a teaspoon of salt onto one side of the chuck roast.
- Once the skillet is hot, add the avocado oil. Next, place the chuck roast in the skillet salt side down. Sprinkle the remaining salt on the other side of the beef.
- Sear the beef for 6-8 minutes on each side until it has developed a golden brown crust. Remove the beef from the skillet and transfer it to the slow cooker.
- Lower the skillet heat and add 1/4 cup of beef broth to deglaze the pan. Next, add the sliced onions and smashed garlic. Cook for 2-3 minutes.
- Pour the onion and garlic mixture over the beef in the slow cooker.
- Next, sprinkle the dried dill, parsley, and black pepper over the beef. Then, add the bay leaf, Worcestershire sauce and pepperonici peppers.
- Pour the remaining beef broth and pepperoncini juice over the beef. Cover and cook on low for 8-10 hours or on high until 5-6 hours until the beef is fork tender and easy to shred.
- Once tender and finished cooking, remove the beef and peppers from the slow cooker and transfer to a cutting board. Use two forks to gently shred the beef.
- Make the gravy: Whisk together 1/2 cup of beef broth and 1 tablespoon arrowroot starch until well combined. Pour the mixture into the slow cooker and cook on high for 5-10 more minutes until the gravy begins to thicken.
- Return the beef to the slow cooker and gravy. You can also return the peppers if you like.
- Serve the beef and gravy over mashed potatoes or serve the shredded beef on toasted brioche buns. Enjoy!
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat
