Mississippi Pot Roast Recipe

Mississippi Pot Roast is a flavorful, fall-apart tender beef roast slow-cooked with ranch seasoning, au jus mix, pepperoncini peppers, and butter. It’s an easy, no-fuss recipe that delivers bold flavor with just a handful of ingredients and minimal prep—making it a favorite for weeknight dinners and Sunday meals alike.

Why You’ll Love This Recipe

This pot roast recipe is incredibly simple yet packed with mouthwatering, savory flavor. You only need five ingredients and a slow cooker to make a hearty, comforting dish with rich gravy and melt-in-your-mouth beef. It’s perfect for busy days, family dinners, or meal prepping, and pairs beautifully with mashed potatoes, rice, or crusty bread.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chuck roast (boneless, 3–4 pounds)
• Ranch seasoning mix
• Au jus gravy mix
• Unsalted butter
• Pepperoncini peppers (whole or sliced)
• Optional: juice from the pepperoncini jar for extra tang

directions

1. Place the chuck roast in the bottom of your slow cooker.
2. Sprinkle the ranch seasoning and au jus mix evenly over the roast.
3. Place the butter on top of the meat (whole or cut into pieces).
4. Add the pepperoncini peppers around and on top of the roast. Add a few tablespoons of juice if desired.
5. Cover and cook on low for 8 hours or high for 4–5 hours, until the meat is tender and easily shreds with a fork.
6. Shred the roast and mix with the juices in the slow cooker. Serve hot.

Servings and timing

Serves 6–8
Prep time: 5 minutes
Cook time: 8 hours on low or 4–5 hours on high
Total time: 8–8.5 hours

Variations

• Add baby carrots or potatoes to cook with the roast for a one-pot meal.
• Use a pork shoulder instead of beef for a Mississippi pork roast version.
• Substitute homemade ranch seasoning and au jus mix for a cleaner version.
• Add a splash of beef broth for extra moisture if needed.
• Make it spicy with extra pepperoncini or crushed red pepper flakes.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or on the stovetop over low heat until warmed through.
Freeze leftovers for up to 3 months—thaw overnight in the fridge and reheat before serving.

FAQs

What cut of beef is best for Mississippi pot roast?

Chuck roast is ideal due to its marbling and tenderness when slow-cooked.

Do I need to sear the roast before cooking?

It’s optional. Searing adds flavor but is not required for this recipe.

Can I cook it in the oven?

Yes, bake covered at 300°F for 3–4 hours or until fork-tender.

Can I make it in the Instant Pot?

Yes, cook on high pressure for 60–70 minutes with natural release for best results.

Are pepperoncini peppers spicy?

They’re mild and tangy, not very spicy, and add great flavor to the roast.

Can I use margarine or salted butter?

You can, but unsalted butter gives you more control over the salt level.

What should I serve it with?

Mashed potatoes, egg noodles, rice, or roasted vegetables all pair well.

Can I double the recipe?

Yes, just make sure your slow cooker can accommodate a larger roast.

Is it gluten-free?

Use certified gluten-free ranch and au jus mixes to make it gluten-free.

How can I thicken the juices into gravy?

Remove some of the liquid and whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water), then simmer until thickened.

Conclusion

Mississippi Pot Roast is the ultimate comfort food—rich, juicy, and incredibly easy to make with just five ingredients. Whether you’re serving it for a casual family dinner or prepping meals for the week, this recipe never fails to deliver big flavor with minimal effort. It’s a must-try slow cooker classic that’ll quickly earn a spot in your regular rotation.

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