Mississippi Pot Roast with Texas Beef BBQ Rub (Insta-Pot or Slow Cooker)

Low and Slow: My Take on Mississippi Pot Roast

Name: Slow Cooker Mississippi Pot Roast with Texas Beef BBQ Rub
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons neutral oil (canola, avocado, or vegetable); 2 to 3 pound chuck roast; 1 tablespoon Revolution Barbecue Texas Beef BBQ Rub; 1 packet ranch dressing mix; 1 packet dry onion soup mix; 1 stick (½ cup) salted butter; 8 pepperoncini peppers (plus more for serving); 1 cup low sodium beef stock

March 23, 2025

Some days call for a meal that just cooks itself—something dependable, full of flavor, and made with ingredients you’ve probably already got on hand. For me, that’s this Mississippi Pot Roast. It’s one of those dishes that works just as well on a lazy Sunday as it does on a weeknight when I need dinner ready by the time everyone gets home.

This isn’t your typical pot roast. It’s better. We’re talking about a well-marbled chuck roast rubbed with oil and coated in Revolution Barbecue’s Texas Beef BBQ Rub, seared off until it’s got a beautiful crust, and then dropped into the slow cooker with ranch, onion soup mix, pepperoncini, and butter. Eight hours later, the beef falls apart and swims in a rich, tangy gravy that tastes like you spent all day in the kitchen—when really, the slow cooker did all the heavy lifting.

Let’s fire it up.

Slow Cooker Mississippi Pot Roast with Texas Beef BBQ Rub

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Glenn Connaughton

Servings

Prep Time

10 minutes

Cook Time

8 hours

Calories

540

This pot roast is about as easy as it gets, but the flavor? Next level. A well-marbled chuck roast gets seasoned with Revolution Barbecue’s Texas Beef BBQ Rub, seared off for that rich, beefy crust, and then slow-cooked with ranch mix, onion soup mix, pepperoncini, and a whole stick of butter. After eight hours on low, you’ve got tender, juicy beef that practically melts on the plate. It’s the kind of meal you make once and keep coming back to again and again.

Image of Slow Cooker Mississippi Pot Roast with Texas Beef BBQ Rub

Ingredients

2 tablespoons neutral oil (canola, avocado, or vegetable)
2 to 3 pound chuck roast
1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick (½ cup) salted butter
8 pepperoncini peppers (plus more for serving)
1 cup low sodium beef stock

Directions

Place a large skillet over medium-high heat. Rub the chuck roast with oil on all sides, then season it generously with Revolution Barbecue Texas Beef BBQ Rub.
Transfer the roast to your slow cooker. Sprinkle the ranch dressing mix and onion soup mix evenly over the top of the meat. Pour in the beef stock around the edges so the seasoning stays put.
Place the stick of butter directly on top of the roast. Scatter the pepperoncinis around it.
Cover and cook on low for 8 hours. Keep that lid on—no peeking
Once done, use two forks to shred the beef right in the slow cooker. Discard any large pieces of fat and stir the meat into that buttery, peppery gravy.
Serve hot over mashed potatoes, rice, or piled onto sandwich rolls.

Recipe Note

This roast checks every box—easy to make, big on flavor, and guaranteed to bring folks running when it hits the table. Whether you serve it over creamy mashed potatoes or tucked into a soft roll with extra pepperoncinis, it’s one of those meals that just feels like home.

Don’t skip the Texas Beef BBQ Rub—it’s what sets this recipe apart. You can grab your bottle at revolutionbbq.com. And when you make it, I’d love to see it—tag your plate with #revolutionbbq and show off what’s cooking.

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (245 grams)
Calories 540, Fat 40 grams, Polyunsaturated Fat 5 milligrams, Monounsaturated Fat 16 milligrams, Carbs 4 grams, Protein 42 grams, Potassium 620 milligrams, Sodium 1370 milligrams, Sugar 1 grams, Iron 4 milligrams