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Tender Crockpot Mississippi Pot Roast Recipe with Easy Pepperoncini Butter

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A tender and flavorful slow-cooked chuck roast coated with a tangy pepperoncini butter, perfect for easy, comforting dinners with minimal prep.

Ingredients

Scale
  • 3 to 4 pounds chuck roast (well-marbled for tenderness)
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 jar (about 7 oz / 200 g) pepperoncini peppers plus 1/4 cup (60 ml) pepperoncini juice
  • 1 packet (about 1 oz / 28 g) ranch seasoning mix (MSG-free if preferred)
  • 1 packet (about 1 oz / 28 g) au jus gravy mix
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) onion powder
  • Salt and freshly ground black pepper to taste
  • Optional: fresh thyme sprigs or rosemary for extra herbaceous notes

Instructions

  1. In a medium bowl, mix softened butter with the entire jar of pepperoncini peppers and about 1/4 cup of pepperoncini juice. Add ranch seasoning mix, au jus gravy mix, garlic powder, onion powder, salt, and pepper. Mash until spreadable and slightly chunky, about 5 minutes.
  2. Pat the chuck roast dry with paper towels and season lightly with salt and pepper on all sides.
  3. Optional: Heat 1 tablespoon oil in a cast iron skillet over medium-high heat and sear the roast on all sides until a deep golden crust forms, about 3 minutes per side.
  4. Spread the pepperoncini butter mixture evenly over the entire surface of the roast.
  5. Place the roast into the crockpot. If using, tuck fresh thyme or rosemary sprigs around the roast.
  6. Cover and cook on low for 7 to 8 hours or until the meat is fork-tender and falling apart. Alternatively, cook on high for 4 to 5 hours for a quicker option.
  7. Remove the roast and let rest for 10 minutes. Shred with two forks, mixing in the buttery juices from the crockpot.
  8. Serve with pepperoncini butter sauce spooned over the shredded beef.

Notes

Searing the roast before slow cooking is optional but adds extra flavor and a nice crust. Use softened butter for better mixing and coating. You can add sliced onions or carrots under the roast for added sweetness and to stretch the recipe. Adjust seasoning after cooking to taste. For a gluten-free version, verify seasoning mixes or make your own. Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: Mississippi pot roast, crockpot pot roast, pepperoncini butter, slow cooker beef, easy dinner, comfort food, tender roast

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