Easy Mississippi Pot Roast

This Mississippi pot roast is a rich, savory, and slightly tangy dish that practically melts in the mouth. I love how just a few simple ingredients transform into a comforting roast with incredible flavor, perfect for Sunday dinners or busy weeknights when I want something hearty with little effort.

Why You’ll Love This Recipe

I enjoy this recipe because it’s nearly effortless yet delivers big flavor. The chuck roast becomes fall-apart tender after slow cooking, while the pepperoncini and their juice add a subtle tang that balances the richness. The ranch and au jus packets give it a savory depth that I find irresistible. It’s a dish I can set and forget, and by the time it’s ready, my kitchen smells amazing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3-4 pound chuck roast
1⁄2 (12 ounce) jar pepperoncini
1⁄2 (12 ounce) jar pepperoncini juice
1⁄4 cup unsalted butter, cubed
1 (1 ounce) packet au jus gravy mix
1 (0.4 ounce) package buttermilk ranch dressing mix

Directions

1. I place the chuck roast in the bottom of my slow cooker.
2. I pour in half the jar of pepperoncini and their juice over the roast.
3. I sprinkle the au jus gravy mix and ranch dressing mix evenly on top.
4. I add the cubed butter over the roast.
5. I cover and cook on low for 8 hours or until the roast is fork-tender and easily shreds.
6. I shred the meat with two forks, mixing it with the juices before serving.

Servings and Timing

This recipe makes about 8 servings. It takes me just 5 minutes to prepare and about 8 hours to cook in the slow cooker, for a total of 8 hours and 5 minutes.

Variations

Sometimes I add sliced onions or carrots to cook alongside the roast for extra flavor and a built-in side dish. For a little more spice, I add extra pepperoncini or a pinch of red pepper flakes. If I want a thicker gravy, I whisk a tablespoon of cornstarch into some of the cooking juices at the end.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stovetop with some of the juices or in the microwave, covered, to keep it moist. It also freezes well either whole or shredded for up to 3 months. I thaw it in the fridge overnight before reheating.

FAQs

Can I cook this on high instead of low?

Yes, but I prefer low for 8 hours. On high, it takes about 4–5 hours, though the meat is more tender when cooked slowly.

Can I make this in the oven instead of a slow cooker?

Yes, I cover the roast tightly in a Dutch oven and bake at 300°F for about 3–4 hours until tender.

Do I have to use pepperoncini?

I think they add the signature flavor, but I can leave them out or replace them with banana peppers.

Can I use salted butter instead of unsalted?

Yes, though I reduce the added salt in other dishes since it may make the roast saltier.

What’s the best cut of beef for this recipe?

Chuck roast works best, but I’ve also used brisket or rump roast with good results.

Can I make Mississippi pot roast in an Instant Pot?

Yes, I cook on high pressure for about 60 minutes with a natural release.

What can I serve with Mississippi pot roast?

I like pairing it with mashed potatoes, rice, or buttered noodles to soak up the juices.

Can I thicken the juices into gravy?

Yes, I whisk cornstarch with water and stir it into the hot juices until thickened.

How spicy is this dish?

It’s mild the pepperoncini add tang more than heat. I can always add extra for more spice.

Can I prep this the night before?

Yes, I assemble everything in the slow cooker insert, cover it, and refrigerate overnight. In the morning, I just place it in the cooker and start cooking.

Conclusion

This Mississippi pot roast is one of my favorite easy comfort meals. I love how tender the beef becomes and how the pepperoncini, butter, and seasonings create a flavorful sauce with almost no effort. It’s a go-to recipe when I want something simple, hearty, and satisfying that everyone at the table enjoys.

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