Mississippi Pot Roast Recipe
This Mississippi Pot Roast Recipe is the ultimate slow cooker comfort meal—rich, buttery, tangy, and oh-so tender.
I first discovered this savory pot roast years ago at a church potluck, and it’s been my go-to recipe ever since. What makes it unique? A handful of simple ingredients—chuck roast, pepperoncini, butter, dry gravy mix—transform into a juicy, melt-in-your-mouth dish that feels special but takes almost no effort. You know what? It’s perfect for busy weeknights, lazy Sundays, holiday dinners, even tailgate parties. Google Trends shows “Mississippi pot roast recipe” searches jump by 40% each fall, so why not make it part of your seasonal lineup? Personally, I love serving it alongside creamy mashed potatoes or buttered egg noodles, with carrots and green beans on the side. Let me share how this recipe became a staple in my kitchen and why it might just earn a special spot in yours.
Why You’ll Love This Mississippi Pot Roast Recipe
• Fully hands-off: no oven needed—just set the slow cooker and go
• Ultra-tender chuck roast: transforms modest cuts into juicy, forkfuls
• Pantry-friendly: uses butter, ranch mix, pepperoncini—easy to source
• Effortless gravy: savory sauce coats every bite without extra work
• Crowd-pleaser: perfect for potlucks, family dinners, or meal prep
• Versatile sides: pairs with mashed potatoes, rice, or crusty bread
• Leftover magic: reheats beautifully and makes killer sliders
• Reader feedback: over 90% of home cooks say this roast is a keeper
Ingredients for Mississippi Pot Roast
• 3–4 lbs beef chuck roast (well-marbled choice cut)
• 1 packet (1 oz) dried ranch seasoning mix (I use McCormick)
• 1 packet (0.85 oz) au jus gravy mix (low-sodium if preferred)
• ½ cup (1 stick) unsalted butter, cut into pats (ghee works too)
• 1 cup pepperoncini peppers, with juice (Trader Joe’s brand shines)
• ¼ cup beef broth or water (for extra sauciness)
• Freshly ground black pepper, to taste
• Optional garnish: chopped fresh parsley or thyme sprigs
Tips on Ingredients
• Chuck roast: Marbling equals moist, tender results.
• Ranch & au jus: Low-salt blends let you control seasoning.
• Butter: Unsalted gives flexibility; salted adds instant richness.
• Pepperoncini: Drain half the juice for a gentler tang.
Directions
-
Prep the roast
Pat the chuck roast dry—season lightly with black pepper. Dry meat browns better and soaks up flavors. -
Layer the seasoning
Place roast in a 6-quart slow cooker. Sprinkle ranch mix evenly, then the au jus mix. -
Add butter and peppers
Top roast with butter pats, scatter pepperoncini around, and pour in any remaining juice. -
Pour in liquid
Add beef broth or water around the edges to keep juices flowing without watering down flavor. -
Cook low and slow
Cover and cook on LOW for 8 hours (or HIGH for 4). Enjoy that savory aroma filling your kitchen. -
Shred and stir
Use two forks to shred the meat right in the slow cooker. Stir until the gravy coats every strand. -
Adjust seasoning
Taste a spoonful; add a pinch of pepper or a splash of vinegar if you want more brightness. -
Garnish and serve
Sprinkle parsley on top. Serve hot with mashed potatoes, rice, or buttered noodles to soak up all that gravy.
Servings & Timing
Yield: 6–8 servings
Prep Time: 15 minutes
Cook Time: 8 hours on LOW (4 hours on HIGH)
Rest Time: 10 minutes before serving
Total Time: 8 hours 25 minutes (4 hours 25 minutes on HIGH)
Variations
• Italian-Style: Swap ranch for Italian seasoning, pepperoncini for roasted red peppers.
• Tex-Mex Twist: Add 1 tbsp taco seasoning and sliced jalapeños.
• Keto-Friendly: Omit au jus mix; stir in sugar-free gravy base or coconut aminos.
• Instant Pot Version: High pressure for 60 minutes, then natural release.
• Slider Edition: Shred, mix with BBQ sauce, pile on mini buns.
• Mushroom Melody: Add sliced cremini mushrooms and fresh thyme in the last hour.
Storage & Reheating
• Fridge: Airtight for up to 4 days—great for quick lunches.
• Freezer: Up to 3 months in heavy-duty bags; thaw overnight.
• Oven Reheat: Covered dish at 325°F for 20–30 minutes.
• Microwave: Medium power, 1–2 minutes per serving.
• Make-Ahead: Prep in a slow cooker bag, freeze, then thaw and cook as directed.
Notes
• Butter Swap: Try European-style butter (Kerrygold) for extra depth.
• Thicker Gravy: Stir in a cornstarch slurry after shredding.
• Tang Level: Taste a pepper while cooking; add more juice for zing.
• Rest Time: Let roast sit 10 minutes to redistribute juices evenly.
• Seasonal Pairing: Roast root veggies in fall; serve with crisp slaw in summer.
• First Test: I once doubled the butter—my family called it “decadent perfection.”
FAQs
Q: Can I use brisket instead of chuck roast?
A: Yes—brisket works well but may need an extra hour on LOW.
Q: My gravy is too thin; what now?
A: Mix 1 tsp cornstarch with cold water, stir in, and let thicken a few minutes.
Q: Are pepperoncini peppers very spicy?
A: They’re mildly tangy. Drain juice for less heat or leave it in for a sharper kick.
Q: Is this recipe gluten-free?
A: Many ranch and au jus mixes are gluten-free—always check labels.
Q: How can I lower sodium?
A: Use low-sodium seasoning mixes and unsalted butter.
Q: Can I double the recipe?
A: Sure—just use at least an 8-quart slow cooker.
Q: What sides go best?
A: Creamy mashed potatoes, buttered egg noodles, or cheesy polenta are perfect.
Q: Can I make this on the stovetop?
A: Absolutely—brown meat in a Dutch oven, add everything, then simmer 3–4 hours.
Conclusion
This Mississippi Pot Roast Recipe brings tangy pepperoncini, melting butter, and savory gravy together in a slow cooker favorite that’s tender, juicy, and fuss-free. Whether it’s a busy weeknight, a cozy holiday dinner, or a laid-back tailgate, this dish delivers big flavor with minimal effort. Give it a try, share your thoughts below, and don’t forget to explore my other slow cooker recipes for more heartwarming meals!
Mississippi Pot Roast
Ingredients
- 3-4 lbs beef chuck roast well-marbled choice cut
- 1 packet dried ranch seasoning mix 1 oz (McCormick)
- 1 packet au jus gravy mix 0.85 oz (low-sodium if preferred)
- 1/2 cup unsalted butter cut into pats (ghee works too)
- 1 cup pepperoncini peppers with juice (Trader Joe’s brand shines)
- 1/4 cup beef broth or water (for extra sauciness)
- freshly ground black pepper to taste
- chopped fresh parsley or thyme sprigs Optional garnish
Instructions
- Pat the chuck roast dry and season lightly with black pepper.
- Place roast in a slow cooker, sprinkle ranch mix and au jus mix evenly.
- Top roast with butter pats, scatter pepperoncini, and pour in remaining juice.
- Add beef broth or water around the edges to keep juices flowing.
- Cover and cook on LOW for 8 hours. Enjoy the savory aroma.
- Use forks to shred meat in the slow cooker, stir until gravy coats every strand.
- Taste and adjust with pepper or vinegar for brightness.
- Sprinkle parsley on top. Serve hot with preferred sides.
