Ah, Mississippi Pot Roast—a super tender, flavorful roast that basically falls apart on the plate. 🥩✨ It’s famous for its simple prep and bold flavors from pepperoncini, ranch seasoning, and au jus gravy.
Here’s a clear recipe you can make in a slow cooker or oven:
Mississippi Pot Roast
Ingredients (serves 4–6)
- 3–4 lb (1.4–1.8 kg) beef chuck roast
- 1 packet (1 oz) ranch dressing mix
- 1 packet (1 oz) au jus gravy mix
- 1 stick (1/2 cup) butter
- 5–6 pepperoncini peppers (with juice)
- Optional: black pepper to taste
- Optional: 1/2 cup beef broth (if using oven)
Slow Cooker Instructions
- Prepare the roast
- Place the chuck roast in the slow cooker.
- Sprinkle ranch and au jus mixes over the top.
- Place butter on top and scatter the pepperoncini peppers around.
- Cook
- Cover and cook on low for 8 hours or high for 4–5 hours, until meat is fork-tender.
- Shred and serve
- Remove the roast and shred with two forks.
- Mix some of the juices back in for extra flavor.
- Serve over mashed potatoes, rice, or with bread.
Oven Instructions
- Preheat oven to 275°F (135°C).
- Place roast in a Dutch oven with all ingredients.
- Cover and bake 3–4 hours until meat is tender and shreddable.
💡 Tips:
- Use chuck roast for best tenderness.
- The pepperoncini gives a tangy, slightly spicy flavor that makes this roast iconic.
- Leftovers are amazing in sandwiches or tacos!
I can also give a 5-ingredient ultra-easy version perfect for a weeknight with minimal prep if you want.
Do you want me to do that?
