Cream of Mushroom Mississippi Pot Roast

This slow cooker fusion pot roast brings together creamy mushroom soup and tangy pepperoncini brine for bold, rich flavor--no packets, no butter, just real comfort in every bite.

Course Main Course

Cuisine Comfort Food

Prep Time 5

Cook Time 6

Total Time 6 5

Servings

Calories 289kcal

Author Gary White

Ingredients

3-4 lb chuck roast
2 teaspoon kosher salt
1 teaspoon ground black pepper
1 yellow onion thick sliced
2 can cream of mushroom soup (10.5 oz each)
8 pepperoncini peppers whole or sliced, from jar
⅔ cup pepperoncini brine from same jar

Instructions

Season the roast generously with salt and pepper. Place in a dry slow cooker.
Top with sliced onions. Cover and cook on high for 4 hours (or low for 6).
After 4 hours, slide onions into the juices. Add both cans of cream of mushroom soup, the pepperoncini, and the brine. Gently stir the soup and liquid together without disturbing the roast too much.
Cover and cook for another 2–3 hours on high (or 3–4 on low), until the meat pulls apart easily with two forks.
Shred and serve with the gravy and peppers.

Notes

Notes & Tips

No packets, no butter. Just big flavor from real ingredients.
Soup + brine combo: The creamy + tangy mix is the secret sauce here.
Spice level: Mild to medium, depending on how much brine you use. Adjust to taste.
Serving suggestions: Serve over mashed potatoes, rice, or low-carb options like cauliflower mash.
Leftovers: Even better the next day. Freeze in portions with the gravy.

FAQs

Is this spicy?
The brine adds a little kick. Want less spice? Use fewer peppers or skip the brine.

Can I use a different soup?
Sure--but cream of mushroom gives the richest, most savory result.

Can I make this in an Instant Pot?
Not this version. The dairy in the soup doesn't hold up well under pressure.

Do I have to add both soup and brine?
That’s what makes it a fusion. But yes, you can adjust either one to your taste.

Nutrition