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Slow Cooker Mississippi Pot Roast
Slow Cooker Mississippi Pot Roast is a simple way to transform an average roast into a tender, savory meal bursting with flavor! This recipe has been shared in home-chef communities countless times over the last decade or two. Taste for yourself the slow cooker recipe known for combining everyday ingredients and resulting in an incredible fusion.
Course Main Course
Cuisine American
Prep Time 10 minutes minutes
Cook Time 5 hours hours
Total Time 5 hours hours 10 minutes minutes
Servings 8
Calories 43 kcal
Slow Cooker
meat thermometer
3- pound rump or chuck roast 1 cup beef broth 2 tablespoons cornstarch 1 tablespoon homemade ranch seasoning 8-10 pepperoncini peppers 2 tablespoons butter
Add roast to slow cooker and pour in broth
Mix cornstarch with an equal amount of water until smooth, then add to broth
Top roast with dry ranch seasoning
Top with peppers and butter
Cover and cook on high for 4-5 hours or low for 8-10 until roast reaches internal temperature of 205 degrees ℉
Shred or slice and serve over mashed potatoes, rice, noodles, or as desired
Add additional peppers as desired to individual servings
If you choose to add vegetables to the slow cooker, the best choices to add would be root veggies like carrots and potatoes.
Chuck roast is the signature roast for this recipe and works best for shredding. If you prefer slices or chunks, use rump roast.
Store leftovers in the fridge for up to 3 days. Store in the freezer in an airtight container for up to 3 months.
Reheat single portions in the microwave or on a skillet over the stove.
Calories: 43 kcal | Carbohydrates: 3 g | Protein: 1 g | Fat: 3 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 8 mg | Sodium: 276 mg | Potassium: 43 mg | Fiber: 0.4 g | Sugar: 0.2 g | Vitamin A: 121 IU | Vitamin C: 8 mg | Calcium: 4 mg | Iron: 0.1 mg