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Tender Slow Cooker Mississippi Pot Roast Recipe with Easy Banana Pepper Au Jus

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A tender and flavorful slow cooker Mississippi pot roast with a bright and tangy banana pepper au jus, perfect for cozy dinners and fuss-free meals.

Ingredients

Scale
  • 3 to 4 pounds chuck roast, well-trimmed (USDA Choice recommended)
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil (for searing)
  • 1 cup beef broth
  • ½ cup sliced banana peppers, drained (fresh or jarred)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
  • Fresh parsley, chopped (optional, for garnish)
  • Optional add-ins: 2 to 3 large carrots, chopped
  • Optional add-ins: 2 celery stalks, chopped
  • Optional add-ins: 1 small onion, quartered

Instructions

  1. Pat your 3 to 4-pound chuck roast dry with paper towels. Mix garlic powder, onion powder, smoked paprika, salt, and black pepper in a small bowl, then rub the mixture all over the roast evenly.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the roast on each side for about 3–4 minutes until a deep golden crust forms.
  3. Transfer the seared roast to your slow cooker. Scatter chopped carrots, celery, and onion around the meat if using.
  4. In a bowl, whisk beef broth, sliced banana peppers, Worcestershire sauce, and Dijon mustard together. Pour this mixture over the roast and veggies.
  5. Cover and cook on low for 8 to 10 hours, or on high for 5 to 6 hours, until the roast is fork-tender and easily shredded.
  6. Remove the roast and vegetables to a serving plate and cover loosely with foil. Pour the juices into a saucepan.
  7. Mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, then stir into the pan juices. Heat over medium, whisking constantly until the sauce thickens and becomes glossy, about 3 to 5 minutes.
  8. Slice or shred the roast as preferred. Spoon the banana pepper au jus generously over the meat. Garnish with chopped fresh parsley if desired.

Notes

Do not skip searing the roast to develop a flavorful crust. Add the cornstarch slurry only after cooking to thicken the au jus without lumps. Use a fatty cut like chuck roast for best results. Avoid lifting the slow cooker lid frequently to maintain cooking temperature. Banana peppers provide a mild tangy flavor; substitute with pepperoncini if preferred. Leftover au jus is great for mashed potatoes or as gravy.

Nutrition

Keywords: slow cooker, Mississippi pot roast, banana pepper au jus, comfort food, easy dinner, crockpot roast, beef recipe

Find it online: https://lirafood.com/tender-slow-cooker-mississippi-pot-roast-recipe-with-easy-banana-pepper-au-jus/