Can I double this recipe for a crowd?

Yes, but make sure your slow cooker is big enough. I once tried to cram a doubled recipe into my old 4-quart Crockpot, and the roast ended up unevenly cooked. If in doubt, use two pots or cook in batches.

Can I use other cuts of beef?

You can, but chuck roast is the gold standard. Brisket and rump roast work, but they may need slightly different times. If it is lean, add more broth.

Is it very spicy because of the pepperoncini?

Not usually. Pepperoncini are mild and tangy. If you prefer no heat, remove seeds or use fewer peppers. The brine is where the tang lives, so start with less and taste.

Can I prepare this in the morning and keep it off until dinner?

You can brown the roast and place it in the Crockpot with everything else, then set it to start later using a programmable slow cooker. If your Crockpot does not have a timer, plan to start it so that it finishes at dinner time.

How do I thicken the sauce without cornstarch?

Remove some juices and simmer it down uncovered, or whisk in a small knob of butter and a sprinkle of flour; cook for a few minutes to cook the raw flour taste off.

Easy Crockpot Mississippi Pot Roast 2026

Description

A comforting and convenient slow-cooked beef roast with tangy pepperoncini and savory gravy that the whole family will love.

Ingredients

Scale

3 to 4 pounds beef chuck roast
1 packet ranch seasoning mix
1 packet au jus gravy mix
8 to 10 whole pepperoncini peppers
2 to 4 tablespoons pepperoncini brine
4 tablespoons unsalted butter, cut into pieces
1 cup baby carrots
1 pound baby potatoes
1 medium onion, thick-sliced
1/2 cup low-sodium beef broth
Salt and pepper to taste
1 tablespoon oil for searing (optional)

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Instructions

Pat the roast dry and season lightly with salt and pepper. Heat 1 tablespoon oil in a skillet until shimmering.
Sear the roast for 2 to 3 minutes per side until browned (optional).
Place the thick-sliced onion at the bottom of the Crockpot. Add the seared roast on top.
Sprinkle the ranch seasoning and au jus mix over the roast. Scatter the pepperoncini around, then pour 2 tablespoons of their brine over everything.
Dot the top of the roast with the butter. Add baby carrots and baby potatoes around the edges.
Pour the beef broth into the pot if the roast looks lean. Cover and cook on low for 8 hours or high for 4 to 5 hours.
Once cooked, remove the roast to a cutting board and let it rest for 5 minutes.
Stir the juices in the Crockpot. If the sauce seems thin, whisk in a cornstarch slurry and simmer on high for 10 minutes.
Shred or slice the roast and return it to the pot to mix with the sauce and vegetables for an additional 5 minutes.

Notes

Leftovers can be stored in the refrigerator for up to 4 days. The flavors often deepen overnight, improving the next day’s meal.

Prep Time: 15 minutes
Cook Time: 300 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 30g
Cholesterol: 90mg