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Slow Cooker Mississippi Pot Roast

You'll get fork-tender, tangy pot roast with zero fuss—just brown the meat, dump everything in the slow cooker, and let it work its magic while you go about your day.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 to 4- pound beef chuck roast
  • 1 cup pepperoncini peppers
  • 1/2 cup pepperoncini juice from the jar
  • 2 cups low-sodium beef broth
  • 4 tablespoons cold butter
  • 6 cloves garlic smashed
  • 1 large onion quartered
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

Method
 

  1. Pat the roast dry with paper towels, then season generously with salt and pepper at least 15 minutes before searing.
  2. Smash the garlic cloves, quarter the onion, and measure out the pepperoncini and juice.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides for 2 to 3 minutes per side until a dark brown crust forms.
  4. Place the seared roast in the slow cooker. Add garlic, onion, bay leaves, pepperoncini peppers, pepperoncini juice, and beef broth around the meat.
  5. Cover and cook on low for 8 hours, until the meat shreds easily with a fork. At the 4-hour mark, flip the roast for even cooking.
  6. Remove the roast to a cutting board and shred into bite-sized pieces with two forks, discarding large fat chunks.
  7. Strain the cooking liquid through a fine-mesh sieve into a bowl, pressing the onion and garlic to extract flavor, then discard solids.
  8. Return shredded meat and strained sauce to the slow cooker. Stir in cold butter until melted and coats everything. Taste and adjust salt.

Notes

  • Skip the sear if short on time; meat will still be tender but less flavorful.
  • Stir in 4 oz softened cream cheese with the butter for a richer, thicker sauce.
  • Swap pepperoncini with mild banana peppers for similar tang with less heat.
  • Cook on high for 5–6 hours instead of low for 8, checking at 4 hours.