If you’re looking for a dish that’s comforting, flavorful, and ridiculously easy to make, this Mississippi Pot Roast is a total winner. Imagine a tender, juicy roast that falls apart with a fork, swimming in a rich, flavorful gravy—sounds pretty amazing, right? The secret is in the seasoning, which brings everything together perfectly. This one is sure to become a family favorite, and the best part? You can set it and forget it. It’s like a slow-cooked hug on a plate.

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Why You’ll Love Mississippi Pot Roast

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re hosting a Sunday dinner or cooking up something cozy for the week, this dish is a crowd-pleaser. Here’s why it’s a favorite:

Versatile:

Perfect for a cozy family meal or serving at a gathering. It’s the kind of dish that everyone will ask for the recipe after they take their first bite.

Budget-Friendly:

Made with simple ingredients, including a chuck roast, that won’t break the bank. You’re getting incredible flavor without splurging.

Hands-Off Cooking:

Pop everything in the slow cooker, and let it do the work for you. Minimal prep with maximum flavor—what’s not to love?

Tender and Flavorful:

The roast becomes fall-apart tender while absorbing all the savory goodness from the ranch and au jus seasoning mix. Each bite is like a flavor explosion.

Perfect for Leftovers:

This dish makes fantastic leftovers. It’s just as delicious the next day, whether you’re serving it on sandwiches or over mashed potatoes.

Ingredients

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Chuck Roast:

The cut of beef that melts into tender perfection after slow cooking. The fat content is perfect for creating that juicy, fall-apart texture.

Ranch Seasoning Mix:

A packet of ranch dressing seasoning adds a burst of flavor that brings this roast to life.

Au Jus Gravy Mix:

This gives the roast an extra layer of savory depth. If you haven’t tried it yet, trust me, it’s the key ingredient to making this dish shine.

Pepperoncini Peppers:

These tangy, mildly spicy peppers add a touch of heat and a little vinegar zing, making the roast even more delicious.

Butter:

A couple of pats of butter add richness and help the flavors come together in perfect harmony.

Instructions

Let’s dive into the steps to create this savory masterpiece:

Prepare the Roast:

Season the chuck roast with salt and pepper, then place it in your slow cooker. No need to sear it beforehand—let the slow cooker work its magic.

Add the Seasoning Mixes:

Sprinkle the ranch seasoning and au jus gravy mix evenly over the roast. The two combined create an incredible depth of flavor.

Add the Peppers and Butter:

Place the pepperoncini peppers on top of the roast, and add the butter (whole or cut into a few chunks) right on top.

Cook Low and Slow:

Cover the slow cooker and cook on low for 8 hours, or until the roast is fork-tender and falls apart easily.

Shred the Roast:

Once the roast is done, remove it from the slow cooker and shred it with two forks.

Serve and Enjoy:

Return the shredded roast to the juices in the slow cooker and mix it all together. Serve warm with mashed potatoes, rice, or on a sandwich—however you choose to enjoy it, you’re in for a treat.

How to Serve Mississippi Pot Roast

This dish pairs wonderfully with a variety of sides, so you can customize your meal based on what you’re craving. Here are a few ideas:

Mashed Potatoes:

Serve it over creamy mashed potatoes to soak up all that delicious gravy.

Crusty Bread:

Pair with fresh, crusty bread to mop up any extra sauce left on your plate.

Roasted Vegetables:

Roasted carrots, potatoes, or green beans make a perfect, healthy addition to this comfort meal.

Sandwiches:

Pile the shredded pot roast onto sandwich buns with a bit of extra gravy for a mouthwatering sandwich.

Additional Tips

Here are a few extra tips to make this recipe even better:

Prep Ahead:

You can prep the roast and seasonings the night before. Simply refrigerate everything and let the slow cooker do the work the next day.

Make It Spicy:

If you like a little more heat, add some extra pepperoncini peppers or a pinch of red pepper flakes to the mix.

Freezer-Friendly:

This recipe makes fantastic leftovers! Store any extra pot roast in an airtight container for up to 4 days, or freeze for later.

Swap the Beef:

You can use a pork roast instead of beef for a delicious variation of this dish.

FAQ Section

Q1: Can I use a different cut of meat?

A1: You can! While chuck roast is ideal, you can use other cuts like brisket or round roast. Just make sure to cook until tender.

Q2: How do I store leftovers?

A2: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Q3: Can I cook this on high instead of low?

A3: Yes, you can cook it on high for 4 hours, but low and slow yields the most tender result.

Q4: What do I do if I don’t have a slow cooker?

A4: You can make this in the oven too! Cook it at 300°F (150°C) for about 3-4 hours in a covered Dutch oven or roasting pan.

Q5: Can I make this dish ahead of time?

A5: Yes! It actually tastes even better the next day after the flavors have had more time to meld.

Q6: Can I use a different type of pepper?

A6: If you don’t have pepperoncini peppers, try banana peppers or even a few jalapeños for some heat.

Q7: How do I reheat leftovers?

A7: Reheat the pot roast gently in the microwave or on the stovetop with a bit of the leftover sauce to keep it juicy.

Q8: Can I add vegetables to the roast while it’s cooking?

A8: Yes! You can add carrots, potatoes, or onions in the last 3-4 hours of cooking for a one-pot meal.

Q9: What’s the best way to shred the roast?

A9: Use two forks to pull the roast apart—it should easily shred after cooking.

Q10: Can I double this recipe?

A10: Absolutely! Just make sure your slow cooker is large enough and adjust the cooking time if necessary.

Final Thoughts

This Mississippi Pot Roast is the ultimate comfort food! With its tender, juicy roast and rich, savory gravy, it’s perfect for any occasion whether it’s a casual dinner or a special gathering. Try it out, and you’ll see why this dish is so beloved!

Mississippi Pot Roast Recipe

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Author: Maria
Prep Time: 5 minutes
Cook Time: 3 hours 45 minutes (oven) / 8 hours (slow cooker) / 60 minutes (Instant Pot)
Total Time: 0 hours
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cooker
Cuisine: American

Print Recipe

Description

This Mississippi Pot Roast is the ultimate comfort food—fall-apart tender, rich, and packed with incredible flavor! Made with beef chuck roast, ranch seasoning, au jus mix, butter, and tangy pepperoncini, it’s a set-it-and-forget-it meal with minimal prep. This recipe includes oven, slow cooker, and Instant Pot instructions for a versatile, foolproof dinner. Serve it over mashed potatoes, rice, or buttery rolls for a satisfying meal!

Ingredients

Units Scale

2 tablespoons olive oil
3–4 pounds beef chuck roast
12 pepperoncini peppers + 1/4 cup juice from the jar
1 (1-ounce) packet au jus gravy mix
1 (1-ounce) packet ranch seasoning mix
1/2 cup unsalted butter (1 stick), cut into pieces

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Instructions

Oven Method:

Preheat oven to 275°F and position rack in the middle.
Heat olive oil in a Dutch oven over medium-high heat. Sear roast on all sides until browned. If using a roasting dish, sear meat in a skillet first.
Remove from heat, let cool slightly, then pour pepperoncini juice over the roast.
Place pepperoncini around the roast, sprinkle with au jus and ranch seasoning, and add butter on top.
Cover and roast for 3-4 hours (about 3.5 hours for a 3 lb roast) until fork-tender.
Shred with two forks and mix with the juices before serving.

Slow Cooker Method:

Heat olive oil in a skillet over medium-high heat and sear roast on all sides.
Transfer roast to slow cooker. Pour pepperoncini juice over it, add pepperoncini, au jus mix, ranch seasoning, and butter.
Cover and cook on LOW for 8 hours until the beef is fall-apart tender.
Shred with two forks and mix with the juices before serving.

Instant Pot Method:

Cut the roast into 3-4 pieces.
Heat olive oil in Instant Pot on Sauté mode and sear meat in batches.
Turn off Sauté, then add all meat, ¾ cup water, and pepperoncini juice.
Place pepperoncini, au jus mix, ranch seasoning, and butter on top.
Seal the lid and set Instant Pot to High Pressure for 60 minutes.
Let the pressure release naturally for 15 minutes, then quick release.
Shred with two forks and mix with the juices before serving.

Notes

Best served over mashed potatoes, rice, or buttered noodles.
Store leftovers in the fridge for up to 4 days or freeze for 3 months.
Use banana peppers instead of pepperoncini for a milder flavor.

Nutrition

Serving Size: 1 portion
Calories: 480 kcal
Sugar: 1g
Sodium: 980mg
Fat: 36g
Saturated Fat: 16g
Unsaturated Fat: 18g
Trans Fat: 0 g
Carbohydrates: 3g
Fiber: 0g
Protein: 34g
Cholesterol: 145mg