If you’re craving a melt-in-your-mouth beef dish with a zesty twist, this Slow Cooker Mississippi Pot Roast Recipe is about to become your new favorite. It’s easy, flavorful, and packed with all the cozy vibes you want from a slow-cooked meal.

The dish shows a layer of creamy white mashed potatoes spread evenly on a white plate, topped with a generous pile of shredded dark brown meat. On top and among the meat are two yellow-green peppers adding a pop of color. The food is sprinkled with small chops of fresh green herbs, scattered lightly over the meat and potatoes. A knife with a wooden handle rests on the edge of the plate. The background is a white marbled surface with some green herbs and a bowl of yellow peppers nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Mississippi Pot Roast Recipe
Top Tip
How to Serve Slow Cooker Mississippi Pot Roast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Mississippi Pot Roast Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this Mississippi pot roast! It’s one of those recipes that feels like a warm hug after a long day, and the way the flavors come together in the slow cooker is pure magic.

Effortless Cooking: Toss everything in your slow cooker, set it, and forget it for 8 hours—perfect for busy days.
Tender, Juicy Meat: The beef chuck roast becomes fork-tender and so flavorful thanks to the butter and spice blend.
Zesty Flavor Boost: Peperoncini peppers and their juice add that tangy kick that keeps this dish from being ordinary.
Great for Meal Prep: It reheats beautifully, making leftovers just as good as the first bite.

Ingredients & Why They Work

Picking the right ingredients really elevates this pot roast from good to unforgettable. I recommend using a well-marbled beef chuck roast for the best texture and flavor, and don’t skip on the peperoncinis—they’re the secret that lifts the entire dish.

Flat lay of a whole raw beef chuck roast with a rich red color and marbling, a small pat of softened golden butter on a simple white ceramic plate, a small white bowl containing a light tan garlic powder, a small white bowl with pale off-white onion powder, a small white bowl holding fine white salt crystals, a small white bowl with finely crushed dried green parsley flakes, a small white bowl filled with delicate dried dill strands, a small white bowl of dark brown beef broth, a small white bowl with glossy dark amber coconut aminos, a small white bowl holding clear yellowish peperoncini juice, and a neat cluster of twelve fresh green whole peperoncini peppers arranged beautifully on a simple white ceramic dish, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef chuck roast: This cut’s marbling breaks down during slow cooking, making it beautifully tender and juicy.
Butter: Adds richness and helps the spices meld into the meat for deep flavor.
Garlic powder: Provides savory warmth without overpowering the roast.
Onion powder: Adds a subtle sweetness that balances the tanginess.
Fine salt: Essential for seasoning and bringing all the flavors forward.
Dried parsley: Brings a fresh herbal note that brightens the dish.
Dried dill: Adds a delicate, slightly tangy herbaceous touch.
Beef broth: Keeps the roast moist and infuses savory depth throughout the slow cooking.
Coconut aminos: A flavorful soy sauce alternative that’s slightly sweet and adds umami.
Peperoncini juice: Injects that signature tang and subtle heat to the cooking liquid.
Jarred whole peperoncinis: These peppers soften and flavor the roast as it cooks, making each bite exciting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Slow Cooker Mississippi Pot Roast Recipe is how easy it is to customize to fit your tastes or dietary needs. Whether you want to amp up the heat, swap ingredients for what you have on hand, or turn it into a seasonal favorite, the possibilities are wide open!

Spicy Kick: I love adding a few dashes of cayenne pepper or a pinch of red chili flakes to the butter mixture to give this pot roast a gentle spicy warmth that really wakes up the flavors without overpowering the tender beef.
Low-Sodium Version: For those watching their sodium intake, I reduce the salt to ½ teaspoon and swap regular beef broth with a low-sodium alternative. The peperoncini juice and coconut aminos still bring plenty of flavor to keep the dish delicious.
Herb Swaps: Feel free to experiment with different dried herbs—thyme or rosemary work beautifully here, lending a fragrant, earthy note that complements the rich beef and tangy peppers.
Vegetable Boost: Add hearty root vegetables like carrots, potatoes, or parsnips to the slow cooker around the roast for a complete, comforting meal right out of the pot.
Peperoncini Alternatives: If you can’t find jarred peperoncinis, banana peppers make a great substitute to maintain that bright, tangy zip the dish is known for.

Step-by-Step: How I Make Slow Cooker Mississippi Pot Roast Recipe

This close-up image shows a pile of shredded dark brown meat sitting in a shallow pool of shiny, greasy broth. The meat strands have a fibrous, tender texture and are being pulled apart by two metal forks, one on each side. Scattered around the meat are several small, wrinkled yellow peppers that add a soft, glossy contrast to the rich colors of the meat and liquid. The scene is set on a white marbled surface that reflects some of the light and adds a clean, bright background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Beef Chuck Roast

Start by taking your 2 ½ to 3 lb beef chuck roast out of its packaging. It’s important to pat it completely dry with paper towels—this helps the butter and spice blend stick better and ensures you get maximum flavor. If your roast has excess moisture on the surface, it can steam instead of slowly braising, so don’t skip this step!

Step 2: Whip Up the Flavorful Butter Mixture

In a small bowl, mash 2 tablespoons of softened butter with 1 teaspoon each of garlic powder, onion powder, fine salt, dried parsley, and dried dill. Use a fork to get everything well combined into a creamy, herbaceous paste. This butter mixture is going to melt into the roast during cooking, infusing it with layers of savory goodness.

Step 3: Coat the Roast and Add the Liquids

Use a spatula or your hands to spread the butter mixture evenly over the entire top of the roast. Then, place the roast in your slow cooker. Pour 1 cup of beef broth, 3 tablespoons of coconut aminos, and ¼ cup of peperoncini juice all around the roast—not on top—to keep that buttered surface intact. Finally, arrange the 12 jarred whole peperoncinis on top of the roast. These peppers will slowly release their tangy, slightly spicy flavor all day long.

Step 4: Slow Cook Low and Slow

Pop on the slow cooker lid and set it to low for 8 hours. This slow, gentle cooking melts the connective tissue in the chuck roast, making the meat insanely tender and juicy. If you’re in a rush, you can cook on high for 6 hours, but I really recommend taking the extra time for that perfect fork-tender texture.

Step 5: Shred, Toss, and Serve

When the timer goes off, switch your slow cooker off or set it to warm. Grab two forks and pull the beef apart into shreddy goodness right in the slow cooker—it should fall apart so easily! Then, toss the shredded roast with the cooking juices and the softened peperoncini peppers. This keeps every bite juicy and bursting with flavor. Serve it up with mashed potatoes, rice, or your favorite veggies and enjoy the fruits of your slow-cooked labor.

Top Tip

Getting the perfect tender and flavorful Slow Cooker Mississippi Pot Roast Recipe is all about a few simple tricks that make a big difference. Here are my top tips from spending time in the kitchen perfecting this dish:

Patting the Roast Dry: Drying your beef chuck roast with paper towels before adding the butter mixture helps the flavors stick better and gives a more concentrated taste.
Butter Mixture Magic: I always make sure to spread the softened butter and spice blend evenly over the entire top of the roast—this seals in flavor and keeps the meat juicy.
Low and Slow Cooking: Cooking the roast on low for the full 8 hours yields the best fork-tender texture. I tried high heat for 6 hours once, but it just wasn’t quite as melt-in-your-mouth.
Don’t Skip the Peperoncinis: Those peppers and their juice add that signature tangy heat and magic to the dish — I always keep extra on hand to toss in if I want an extra kick.

How to Serve Slow Cooker Mississippi Pot Roast Recipe

The image shows a black slow cooker with one large piece of raw meat at the bottom, coated in a green herb seasoning. On top of the meat, there are multiple whole yellow peppers scattered evenly, some with stems visible. The inside of the slow cooker has a shiny black surface, and the scene is set on a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To brighten up your plate, garnish the shredded pot roast with freshly chopped parsley or a sprinkle of dried dill to echo the flavors inside the roast. A few extra peperoncini peppers on top add a nice visual pop and a touch of heat for anyone who loves it spicy.

Side Dishes

This roast pairs wonderfully with creamy mashed potatoes or buttery egg noodles to soak up all the savory juices. For a lighter contrast, serve with roasted green beans, steamed broccoli, or a crisp simple salad. Classic crusty bread or dinner rolls are also fantastic to mop up every last flavorful drop.

Make Ahead and Storage

Storing Leftovers

After your Slow Cooker Mississippi Pot Roast Recipe cools, transfer leftovers to an airtight container and refrigerate. It will keep well for up to 4 days, making it a great option for easy weeknight meals or lunch on the go.

Freezing

You can freeze the shredded pot roast and its juices in a freezer-safe container or heavy-duty zip-top bag for up to 3 months. Just be sure to label it with the date! Thaw overnight in the refrigerator before reheating for the best texture.

Reheating

Reheat your leftovers gently in a covered pan on the stove over low-medium heat, stirring occasionally and adding a splash of beef broth if needed to keep it moist. You can also warm portions in the microwave, covered, stirring halfway through until heated through.

Frequently Asked Questions:

Can I use soy sauce instead of coconut aminos?

Yes! Soy sauce can be substituted for coconut aminos, though it will change the flavor slightly by adding more saltiness. If you prefer a gluten-free option, stick with coconut aminos.

Is it necessary to cook the roast on low for 8 hours?

While cooking on low for 8 hours is ideal for maximum tenderness, you can cook on high for 6 hours if you’re short on time. Just know the texture might not be quite as tender.

What if I can’t find peperoncini peppers?

If you don’t have peperoncinis, banana peppers make a good alternative that still provides a mild tangy flavor. The dish won’t be exactly the same but will still be delicious!

How many servings does this recipe make?

This Slow Cooker Mississippi Pot Roast Recipe yields about 8 servings, perfect for a family dinner or meal prepping for the week.

Final Thoughts

This Slow Cooker Mississippi Pot Roast Recipe has quickly become one of my favorite easy comfort food dinners. The combination of tender beef, buttery herbs, and tangy peperoncini creates a dish that feels both special and effortless. Whether you’re feeding a crowd or preparing lunches for the week, this roast delivers on flavor and convenience every single time. I hope you enjoy making it as much as I’ve enjoyed sharing it!