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Slow Cooker Mississippi Roast over mashed potatoes
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4.50 from 24 votes

Slow Cooker Mississippi Roast

This is a clean version of the classic Slow Cooker Mississippi Roast recipe with no packets, no processed ingredients, no MSG. It takes just 20 minutes to assemble in the slow cooker and then cooks all day for a savory, delicious meal that will quickly become a family favorite. Serve it over mashed potatoes with green beans or a green salad on the side.
This recipe should be made in a 5 or 6-quart slow cooker.
Prep Time20 mins
Cook Time10 hrs
Total Time8 hrs 20 mins
Course: Main Dish
Keyword: beef recipe, easy dinner, freezer friendly, slow-cooker
Servings: 6
Calories: 413kcal
Author: Jess Smith via Inquiring Chef
Cost: $14.50


  • 4-quart or 6-quart Slow Cooker
  • Cast Iron Skillet


  • 2 tablespoon Cooking Oil (I prefer to use avocado oil or grape seed oil for high-heat cooking and searing)
  • 3-4 lbs Boneless Beef Chuck Roast
  • 1 teaspoon Salt (see note)
  • ½ teaspoon Black Pepper
  • 4 tablespoon Unsalted Butter
  • 1 cup Chopped Yellow Onion
  • 3 tablespoon All-Purpose Flour
  • 3 tablespoon Liquid from a Jar of Pepperoncini
  • 4 Pepperoncini, sliced

Ranch Herb Blend

  • 2 ½ teaspoon Dried Parsley
  • 2 ½ teaspoon Garlic Powder
  • 2 teaspoon Dried Chives
  • 2 teaspoon Dried Dill Weed


  • Heat a skillet with oil over medium-high heat.
  • While skillet is heating, season meat on both sides with salt and black pepper.
  • Add beef to heated skillet and sear on both sides until deep golden brown and lightly crusted, about 5 minutes per side.
  • Transfer meat to the bowl of a slow cooker (leave the skillet over heat).
  • Reduce heat in the skillet to medium and add butter. Stir until butter is melted.
  • Add onions to butter and cook, stirring constantly, until onions are soft and golden brown, about 4 minutes.
  • Add flour and stir until no dry spots of flour remain, about 1 minute.
  • Add 3 tablespoon of liquid from a jar of pepperoncini to the pan, scraping up any brown bits from the bottom of the pan (these will add extra flavor to the roast).
  • Scrape onions into the bowl of the slow cooker.
  • Add sliced pepperoncini and the ingredients for the Ranch Herb Blend.
  • Cover and cook on low for 10 to 12 hours, until roast can be easily shredded with a fork.
  • Transfer to a cutting board and shred.
  • Place shredded meat in a serving bowl and drizzle cooking liquids from the slow cooker over top.


The recipe for Ranch Seasoning provided above is a simplified version of this Homemade Ranch Seasoning. Because this Mississippi Roast includes the vinegar flavor from pepperoncini and the savory flavor from sautéed onions, a simplified version of Ranch Seasoning is perfectly fine here. If you’d like, you can make a large batch of the Homemade Ranch Seasoning and use 3 tablespoon of it in this recipe.
To Freeze: If you want to freeze this meal, follow the recipe as written, but let all ingredients cool completely (out of the skillet) and combine them in a freezer-safe bag or container. Freeze for up to 6 months. Print and attach the label below so cooking instructions are ready when you are!
slow cooker mississippi roast


Calories: 413kcal | Carbohydrates: 7g | Protein: 30g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 124mg | Sodium: 515mg | Potassium: 608mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1135IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 4mg