Slow Cooker Mississippi Pot Roast Mac & Cheese

Slow Cooker Mississippi Pot Roast Mac & Cheese

This recipe combines two comfort-food favorites: tender Mississippi-style pot roast and creamy, cheesy macaroni. The beef cooks slowly with butter, ranch seasoning, gravy seasoning, and pepperoncini peppers until it becomes soft enough to pull apart with a fork. The pasta and cheese soak up the rich beef juices, creating a hearty meal that is perfect for family dinners, weekends, or cold evenings.

Ingredients

For the pot roast:

• 3–4 lb (1.4–1.8 kg) chuck roast
• 1 packet ranch seasoning mix
• 1 packet au jus gravy mix
• 6–8 pepperoncini peppers
• ½ cup pepperoncini juice
• ½ cup (115 g) unsalted butter
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

For the macaroni and cheese:

• 12 oz (340 g) elbow macaroni
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup whole milk
• ½ cup heavy cream
• 2 tablespoons butter
• Salt and black pepper to taste

Instructions

Start by placing the chuck roast in the center of a large slow cooker. Sprinkle the ranch seasoning and au jus gravy mix evenly over the top of the beef. Add the garlic powder and a little freshly ground black pepper.

Place the butter on top of the roast. Arrange the pepperoncini peppers around the meat and pour the pepperoncini juice into the slow cooker. You do not need to add a lot of extra liquid because the beef will release plenty of flavorful juices as it cooks.

Cover the slow cooker and cook the roast on LOW for about 8 hours, or on HIGH for approximately 4–5 hours. For the most tender result, the low setting is usually better. The beef is ready when it can easily be pulled apart with two forks.

About 30 minutes before the roast is finished, cook the elbow macaroni in salted boiling water. Cook it for about two minutes less than the package instructions so that the pasta remains slightly firm. This is important because it will continue cooking when combined with the hot sauce.

Drain the macaroni well.

In a saucepan over medium-low heat, combine the milk, heavy cream, and two tablespoons of butter. Heat gently without allowing the mixture to boil. Add the cheddar and Monterey Jack cheese gradually, stirring until everything is smooth and creamy. Season with a small amount of salt and black pepper.

Remove the cooked roast from the slow cooker and shred it into bite-sized pieces using two forks. You can remove any large pieces of fat at this stage.

Add the drained macaroni to the slow cooker and pour the cheese sauce over it. Stir gently so that the pasta combines with the flavorful juices from the roast. Fold in part of the shredded beef, keeping some larger pieces to serve on top.

Cover and cook on LOW for another 15–20 minutes, just until the macaroni is hot and the cheese is completely melted.

Serve the Mississippi pot roast mac and cheese immediately. Place a generous portion of the tender shredded beef over each serving and add a few pepperoncini peppers on top. For extra richness, spoon a little of the slow-cooker gravy over everything.

Tips for the Best Result

Chuck roast works especially well because its fat and connective tissue become tender during slow cooking. Avoid using very lean beef, which can become dry after several hours.

For a milder flavor, reduce the amount of pepperoncini juice. If you enjoy a stronger tangy and slightly spicy flavor, add a few extra peppers and another splash of their juice.

Freshly shredded cheese also melts more smoothly than many packaged pre-shredded cheeses. Finally, taste the dish before adding extra salt because the ranch seasoning, au jus mix, cheese, and pepperoncini already contain salt.

The finished dish should be creamy, buttery, cheesy, slightly tangy, and packed with extremely tender beef—very similar to the rich slow-cooker meal shown in your photo