Mississippi Pot Roast

Why You’ll Love This Recipe

This pot roast is packed with bold flavors but requires minimal prep. The combination of ranch seasoning, au jus, and butter creates a savory, rich sauce, while pepperoncini peppers add a subtle tang and slight heat. The slow cooker ensures the beef is tender and juicy, making this dish a family favorite and an easy weeknight solution.

Ingredients

• 2.5-pound chuck roast
• 1 tablespoon olive oil
• 1 packet au jus dried seasoning
• 1 packet dried ranch dressing seasoning
• ½ cup unsalted butter (1 stick)
• 6–10 pepperoncini peppers

Directions

1. Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 2–3 minutes per side. Transfer to the slow cooker.
2. Sprinkle the au jus seasoning and ranch dressing seasoning evenly over the roast.
3. Place butter on top of the roast and add pepperoncini peppers around the meat.
4. Cover and cook on low for 8 hours or on high for 4–5 hours, until the roast is tender and easily shredded.
5. Remove the roast and shred with two forks. Stir the juices and peppers in the slow cooker to create a sauce. Serve the shredded roast with the sauce poured over top.

Servings and Timing

• Makes about 6–8 servings
• Prep time: 10 minutes
• Cook time: 4–8 hours (depending on slow cooker setting)
• Total time: 4 hours 10 minutes to 8 hours 10 minutes

Variations

• Spicy: Add extra pepperoncini peppers or a pinch of crushed red pepper flakes.
• Vegetable Addition: Add potatoes, carrots, and onions around the roast for a complete one-pot meal.
• Make-Ahead: Assemble the roast in the slow cooker the night before and refrigerate; cook the next day.
• Oven Option: Bake at 325°F (165°C) in a covered Dutch oven for 3–4 hours until tender.
• Gravy: Thicken the juices with a cornstarch slurry for a richer gravy.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. This pot roast also freezes well for up to 2 months thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different cut of beef?

Chuck roast is ideal for tenderness, but brisket or rump roast can also work.

Can I make this recipe without a slow cooker?

Yes, use a covered Dutch oven or oven-safe pot and cook at 325°F (165°C) for 3–4 hours until tender.

Can I add vegetables to the slow cooker?

Yes, potatoes, carrots, and onions can be added 2–3 hours before the end of cooking to avoid overcooking.

How tangy is the flavor?

The pepperoncini peppers add a mild tang with subtle heat, balanced by butter and seasonings.

Can I double this recipe?

Yes, but ensure your slow cooker is large enough to accommodate the extra roast and liquids.

Conclusion

Mississippi Pot Roast is a simple, flavorful, and tender meal that’s perfect for any occasion. With minimal prep, bold flavors, and melt-in-your-mouth beef, it’s a classic comfort dish that’s ideal for family dinners or meal prep. Serve it with mashed potatoes, rice, or roasted vegetables for a complete, hearty meal that everyone will love.

Mississippi Pot Roast

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Mississippi Pot Roast is a tender, flavorful slow-cooker meal featuring chuck roast cooked low and slow with au jus, ranch seasoning, butter, and tangy pepperoncini peppers. The result is melt-in-your-mouth beef in a rich, zesty sauce, perfect for weeknight dinners or weekend gatherings.

• Author: Julia
• Prep Time: 10 minutes
• Cook Time: 4–8 hours
• Total Time: 4 hours 10 minutes to 8 hours 10 minutes
• Yield: 6–8 servings
• Category: Main Course, Slow Cooker
• Method: Slow Cooking, Searing
• Cuisine: American

Ingredients

2.5-pound chuck roast

1 tablespoon olive oil

1 packet au jus dried seasoning

1 packet dried ranch dressing seasoning

½ cup unsalted butter (1 stick)

6–10 pepperoncini peppers

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Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 2–3 minutes per side. Transfer to the slow cooker.
2. Sprinkle the au jus seasoning and ranch dressing seasoning evenly over the roast.
3. Place butter on top of the roast and add pepperoncini peppers around the meat.
4. Cover and cook on low for 8 hours or on high for 4–5 hours, until the roast is tender and easily shredded.
5. Remove the roast and shred with two forks. Stir the juices and peppers in the slow cooker to create a sauce. Serve the shredded roast with the sauce poured over top.

Notes

Add extra pepperoncini peppers or crushed red pepper flakes for more heat.

Add potatoes, carrots, and onions 2–3 hours before the end of cooking for a complete one-pot meal.

Use a Dutch oven for oven cooking at 325°F (165°C) for 3–4 hours if not using a slow cooker.

Thicken juices with cornstarch slurry for richer gravy.

Leftovers store in the fridge up to 4 days or freeze up to 2 months.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 650mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 38g
• Cholesterol: 130mg