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5 from 2 votes

Mississippi Pot Roast

Mississippi Pot Roast - a tender, well flavored slow cooker pot roast with pepperoncini and a simple homemade ranch dressing. The briny little peppers add a spicy punch of flavor, and it couldn't be easier to make! 
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
Course: Main Course
Cuisine: American
Servings: 8


For the pot roast:

  • 1 4-5 lb. boneless chuck roast (trimmed of excess fat)
  • 2 teaspoons coarse salt
  • 2 teaspoons fresh ground black pepper
  • 3-4 tablespoons all-purpose flour
  • 3 tablespoons vegetable oil
  • 4 tablespoons unsalted butter
  • 12 pepperoncini peppers

For the dressing:

  • 2 tablespoons mayonnaise
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon paprika
  • 1 teaspoon buttermilk (optional)
  • chopped fresh parsley, for garnish


For the roast:

  • Dry the roast with paper towels, then rub both sides with the salt and pepper.  Sprinkle with the flour, pressing into the crevices and massaging into the meat.
  • Heat the vegetable oil on medium-high in a large skillet big enough to hold the roast.  Once the oil is shimmering, add the roast and brown on all sides creating a crust.  Remove the roast from the skillet and place in the slow cooker.
  • Cut the butter into chunks and add to the slow cooker along with the peppers.  Cover and turn on low while preparing the dressing.

For the ranch dressing:

  • Whisk together the mayonnaise, vinegar, spices and buttermilk.  Pour over the top of the roast in the slow cooker and continuing cooking for 6 to 8 hours or until the meat is easily shredded using 2 forks.  
  • Shred the meat in the slow cooker to mix with the gravy.  Using a slotted spoon or spatula, remove the meat and peppers to a platter, garnish with parsley and serve.


Recipes adapted from the NY Times Cooking