Mississippi Pot Roast is the ultimate comfort food—rich, flavorful, and melt-in-your-mouth tender. This slow-cooked classic transforms a simple chuck roast into a deeply savory dish with minimal effort. The combination of ranch seasoning, au jus mix, and butter creates an irresistible, velvety sauce that seeps into every bite of the beef. Adding pepperoncini peppers brings a subtle tang and just the right amount of heat, balancing the richness of the meat. Whether served over mashed potatoes, rice, or tucked into a crusty roll, this dish is sure to become a household favorite.
What makes Mississippi Pot Roast stand out is how incredibly easy it is to prepare. With just a handful of ingredients and a slow cooker, you can create a dish that tastes like it’s been slow-roasting in a Southern kitchen all day. The chuck roast becomes fork-tender as it cooks, absorbing the bold flavors of the seasoning and butter. Best of all, this recipe requires no browning, no extra steps—just set it, forget it, and come back to a meal that practically makes itself.
Why You’ll Love This Recipe:
• Effortless Cooking: Just five ingredients and a slow cooker do all the work.
• Incredibly Tender Beef: Falls apart and melts in your mouth.
• Perfectly Balanced Flavors: The buttery richness, tangy peppers, and savory seasoning blend perfectly.
Ingredients
Mississippi Pot Roast:
• 3 pounds chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus mix
• 6 tablespoons butter
• 6-8 pepperoncini (pickled hot peppers)
• ½ cup pepperoncini brine
Instructions
Step 1: Prep the Roast
1. Place the chuck roast in a slow cooker liner (optional but makes cleanup easier).
2. Sprinkle the ranch dressing mix and au jus mix evenly over the top.
Step 2: Add Butter and Peppers
1. Cut the butter into small pats and distribute them over the roast.
2. Place the whole pepperoncini on top, spacing them out evenly.
3. Pour in the pepperoncini brine for an extra kick of flavor.
Step 3: Slow Cook to Perfection
1. If preparing for later, close the liner tightly and freeze for up to 3 months.
2. Place the liner in the slow cooker, opening it up to fit over the edges.
3. Cook on LOW for 8 hours, allowing the beef to become fall-apart tender.
Step 4: Shred and Serve
1. Once the roast is fully cooked, use two forks to shred the meat directly in the sauce.
2. Mix well to distribute the flavors evenly.
3. Serve warm with mashed potatoes, rice, or crusty bread.
Tips
• For a Crispier Finish: After shredding, place the beef under the broiler for a few minutes to caramelize the edges.
• Adjusting the Spice Level: For a spicier version, add more pepperoncini or a dash of hot sauce.
• Make It a Sandwich: Serve the shredded beef on a toasted bun with melted cheese for an incredible sandwich.
Storage Options
• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in portioned bags for up to 3 months.
• Reheating: Warm on the stovetop or in the microwave with a splash of broth to keep it moist.
