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My Slow Cooker Mississippi Pot Roast starts with a chuck roast dusted in flour and seared in a cast iron skillet. It’s topped with a homemade sauce of mayonnaise, apple cider vinegar, and dried dill whisked together, along with pepperoncini and pats of butter. By supper, the beef is buttery and tangy, and it pulls apart with two forks. Pile it over mashed potatoes or onto a soft roll.
This recipe is similar to my friend Donna’s Chicago-style Italian beef recipe, except that one uses a packet of Italian dressing mix and this one has more of a ranch flavor. They’re both so good!
For this one, I wanted to have the flavor but without having to use packets of ranch dressing and au jus. I love how the flavors all meld together with this tender, juicy roast.
Testing results for slow cooker Mississippi pot roast
- I’ve made this recipe with an round roast and while still good, it doesn’t get as tender. The inexpensive chuck is the way to go.
- Also swapped the mayonnaise for sour cream, which gave a little too much sour tang. We liked mayonnaise better.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Chuck roast: Look for a boneless chuck roast with good marbling running throughout. Good marbling gives you a juicier, more flavorful Mississippi pot roast. It’s the same cut I use for my Southern pot roast braised with red wine and vegetables.
Mayonnaise, apple cider vinegar, and dried dill: These get whisked together into a ranch-style sauce. Together with the flour-dusted sear, they replace the common packets of ranch and au jus mixes.
Pepperoncini: You’ll need a 16-ounce jar. About a dozen go into the slow cooker with the roast, and the rest go on top when you serve it.
Related 📖 ➡️ Duke’s Mayo vs. Other Mayo
Pin this now to save it for laterHow to make slow cooker Mississippi pot roast
This Mississippi pot roast works in any crock pot that holds a 3- to 4-pound roast.
- Let the patted-dry roast sit out while you whisk the sauce together in a small bowl.
- Season the roast and coat it in flour, then brown it in butter in a hot cast iron skillet until the crust is deep brown on every side.
- Move the roast to the slow cooker and spoon the sauce over it, then add a handful of pepperoncini and pats of butter.
- Cook it on low, then shred the meat with two forks and finish it with more pepperoncini and parsley.
What to serve with slow cooker Mississippi pot roast
Mashed potatoes are the classic base for shredded pot roast, and my homemade mashed potatoes with sour cream soak up the yummy juices from this roast. Egg noodles and rice are good choices, too.
For a green side, I’d serve garlic roasted green beans with grape tomatoes. Steamed broccoli or roasted carrots work just as well. Add a basket of soft, buttery buttermilk dinner rolls for anyone who wants to build a little sandwich at the table.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Slow Cooker Mississippi Pot Roast Recipe
Ingredients
- 1 boneless chuck roast 3 to 4 pounds
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- ½ teaspoon dried dill
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 4 tablespoons all-purpose flour
- 6 tablespoons unsalted butter 3/4 stick, divided
- 1 jar pepperoncini 16 ounces, whole or sliced, divided
- fresh parsley coarsely chopped, for garnish (optional)
Instructions
- Pat the 1 boneless chuck roast dry with paper towels. Let it sit at room temperature for 30 minutes.
- While the roast rests, whisk the 2 tablespoons mayonnaise, 2 teaspoons apple cider vinegar, and 1/2 teaspoon dried dill together in a small bowl to make the sauce. Set it aside.
- Rub the 2 teaspoons salt and 2 teaspoons freshly ground black pepper into the roast, then sprinkle the 4 tablespoons all-purpose flour over it, covering all sides.
- Heat a large cast iron skillet over high heat. Melt 2 tablespoons of the butter, and once it starts to bubble, add the roast.
- Sear the roast until it is deeply browned on all sides, about 5 minutes per side.
- Transfer the roast to the slow cooker. Spoon the sauce over the top, add 10 to 12 pepperoncini, and arrange the remaining 4 tablespoons of butter, cut into pats, over the roast.
- Cover and cook on low for 8 hours.
- Transfer the roast to a platter and shred it with two forks.
- Garnish with the remaining pepperoncini and the fresh parsley, if using.
Questions and tips
Storage
Cover leftovers and keep them in the refrigerator for up to 3 days.
Don’t skip it. The flour-dusted sear in butter gives this from-scratch version its browned, savory flavor.
No. The butter and the sauce keep the shredded beef rich and moist without gravy.
Yes. Pile the shredded beef on a sturdy sandwich roll and top it with a few of the pepperoncini. It’s a good way to use up leftovers, too.
