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Tender Crockpot Mississippi Pot Roast Recipe with Pepperoncini and Brown Gravy Made Easy

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A simple and flavorful slow cooker pot roast featuring tender beef chuck roast, tangy pepperoncini peppers, and rich brown gravy. Perfect for busy days and crowd-pleasing meals.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast, trimmed of excess fat
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) au jus gravy mix
  • 1/2 cup (1 stick) unsalted butter, sliced into pats
  • 6 to 8 pepperoncini peppers with juice
  • Salt and black pepper, to taste
  • 2 tablespoons all-purpose flour (for brown gravy, optional)
  • 2 tablespoons unsalted butter (for brown gravy, optional)
  • 1 cup beef broth (for brown gravy, optional)

Instructions

  1. Pat the chuck roast dry with paper towels. Season generously with salt and black pepper on all sides. (5 minutes)
  2. Place the roast in the slow cooker. Sprinkle the ranch seasoning and au jus gravy mix evenly over the top. Add the sliced butter pats across the roast and scatter the pepperoncini peppers around, pouring in their juice too. (5 minutes)
  3. Cover and cook on low for 6 to 8 hours, or until the meat is fork-tender and shreds easily. Avoid lifting the lid during cooking. (6-8 hours)
  4. About 30 minutes before serving, melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbly. Gradually whisk in beef broth, cooking until thickened (about 3-5 minutes). Season with salt and pepper to taste. (10 minutes)
  5. Remove the roast carefully using tongs or a slotted spoon. Shred the beef with two forks right in the crockpot juices. Pour the brown gravy over the shredded meat or serve on the side. (5-10 minutes)

Notes

Do not lift the slow cooker lid during cooking to maintain steady heat. Let the roast rest in the juices for 15 minutes before shredding to keep it juicy. Butter is essential for richness and moistness. For a dairy-free option, substitute butter with plant-based margarine. Ranch seasoning can be substituted with a mix of dried dill, parsley, onion powder, and garlic powder. Use fresh pepperoncini juice for best flavor. Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: Mississippi pot roast, crockpot recipe, slow cooker pot roast, pepperoncini, brown gravy, easy dinner, comfort food

Find it online: https://piperplate.com/tender-crockpot-mississippi-pot-roast-recipe-with-pepperoncini-and-brown-gravy-made-easy/