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5 from 14 votes

Slow Cooker Mississippi Pot Roast

Made without seasoning packets, this Slow Cooker Mississippi Pot Roast is simple, tender, and downright delectable!
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Author: Dana Sandonato

Equipment

Ingredients

  • 3-4 lb boneless beef chuck roast
  • 2 tsp sea salt
  • 1/2 tsp cracked pepper
  • 1 TBSP olive oil
  • 1 cup beef broth
  • 1/2 cup liquid from jar of pepperoncini
  • 1 TBSP bouillon paste
  • 1 TBSP Worcestershire sauce
  • 1 TBSP dried dill weed
  • 1 TBSP freeze-dried chives
  • 1 TBSP dried parsley
  • 1.5 TBSP garlic powder
  • 1.5 TBSP onion powder
  • 2 TBSP dry buttermilk
  • 2 TBSP cornstarch
  • 10 pepperoncini Or more, if you'd like!

Instructions

Make the Ranch mix:

  • In a small bowl, mix the dill, chives, parsley, garlic powder, onion powder, and dry buttermilk powder; set it aside.

Preparing the roast:

  • Heat a lightly oiled cast iron skillet over medium-high heat. Massage the olive oil over the roast. Rub each side a generous amount of with salt and pepper. When the cast iron skillet is hot, lower the heat to medium-low and carefully place the roast into the pan; cover with a splatter screen if you have one. Sear the roast for about 3-5 minutes per side, resulting in a bit of a crust.
  • When done, transfer the roast to the slow cooker. Poor about 1/2 cup of the beef broth into the cast iron skillet and bring it to a simmer. With a spoon or spatula, scraped the browned bits from the bottom of the pan. This will deglaze the pan and the flavorful crispy bits will add a lot of flavor to your roast. Pour the broth over the roast in the slow cooker.
  • Pour the rest of the broth into the slow cooker as well as the pepperoncini brine. Stir in the bouillon paste and sprinkle the Ranch seasoning over the roast. Place the pepperoncini on top of the roast. (Add as many as you like. A lot of recipes call for a few, but I love these, so I add a lot!)

Cooking the roast:

  • Pop the cover on and cook on low for 8-10 hours or on high for 4-6 hours. You want an internal temperature of about 200-205º F, that's when the meat will be super tender and easy to shred. When done, Transfer the beef to a cutting board and, with two forks, shred it. Set it aside.
  • Set the slow cooker to high and wait for the gravy to start bubbling a bit. In a small mixing bowl or cup, mix 1/4 cup of cold water and 2 tablespoons of cornstarch. Gradually whisk it into the gravy. The gravy will thicken. Pop the shredded beef back into the slow cooker and stir it into the gravy.
  • Serve immediately, or cover and select the “Keep Warm” option until serving time.