Go Back

Slow Cooker Mississippi Pot Roast with Pepperoncini Gravy

This Slow Cooker Mississippi Pot Roast is a tender, fall-apart beef chuck roast cooked low and slow with pepperoncini peppers, ranch-style seasoning, butter, and Worcestershire sauce for a rich, tangy gravy. Easy prep, big flavor, and perfect for serving over mashed potatoes, rice, or noodles.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner
Cuisine American
Servings 8 servings
Calories 520 kcal

Ingredients
  

For the roast

  • 3.5 lb beef chuck roast 3–4 lb
  • salt to taste (use lightly)
  • black pepper to taste (use lightly)
  • 2 tbsp neutral oil for searing

For the gravy

  • 4 tbsp unsalted butter
  • 1 packet ranch seasoning mix
  • 1/3 cup Worcestershire sauce
  • 2 tbsp pepperoncini juice (brine) use 2–3 tbsp, adjust to taste
  • 1/4 cup water

Vegetables and peppers

  • 6 pepperoncini peppers 6–8 whole peppers
  • 4 large carrots peeled and cut into chunks (3–4)
  • 3 celery stalks sliced (2–3)
  • 1 large yellow or white onion sliced

Optional: thickening slurry

  • 2 tbsp cornstarch
  • 2 tbsp water for slurry

Instructions
 

Sear the roast

  • Pat the chuck roast dry with paper towels and season lightly with salt and black pepper.
  • Heat the neutral oil in a skillet over medium-high heat. Sear the roast for 3–4 minutes per side until well browned.
  • Transfer the seared roast to the slow cooker.

Make the gravy

  • Reduce the skillet heat to medium. Add the butter and let it melt.
  • Stir in the ranch seasoning mix until evenly combined with the butter.
  • Add Worcestershire sauce, pepperoncini juice, and water. Stir and scrape up browned bits until smooth, about 1–2 minutes.
  • Pour the gravy mixture over the roast in the slow cooker.

Add peppers and vegetables

  • Place the pepperoncini peppers on top of the roast.
  • Scatter the carrots, celery, and sliced onion around the roast.

Slow cook

  • Cover and cook on LOW for 8 hours, or until the roast is very tender and shreds easily.

Finish and serve

  • Shred the roast directly in the slow cooker using two forks. Stir the vegetables into the gravy.
  • Taste and adjust seasoning if needed. Serve hot with the gravy spooned over your favorite sides.

Optional: thicken the gravy

  • If you want a thicker gravy, whisk cornstarch and water until smooth to make a slurry.
  • Stir the slurry into the slow cooker and cook on HIGH for about 5 minutes, or until thickened.

Notes

  • Use a well-marbled chuck roast for the most tender, shred-friendly texture after slow cooking.
  • Adjust the pepperoncini juice to taste: 2 tablespoons is mild and balanced, while 3 tablespoons adds extra tang.
  • For a thicker gravy, use the cornstarch slurry and cook briefly on HIGH until the sauce coats a spoon.
  • Leftovers keep well in the fridge for up to 4 days and reheat best with a small splash of water or broth.