Mississippi Pot Roast Recipe
Succulent, tender roast slow-cooked in a tangy-spicy gravy, perfect for hearty family dinners.
- Prep Time: 10 mins
- Cook Time: 4–8 hrs (slow cooker)
- Total Time: 4 hrs 10 mins (high) to 8 hrs 10 mins (low)
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
- 3–4 lb beef chuck roast
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix
- 1/2 cup unsalted butter (1 stick)
- 12–15 pepperoncini peppers
- Optional: 2 garlic cloves, smashed
Instructions
- Place the beef roast in the slow cooker.
- Sprinkle both the ranch and au jus seasoning mixes evenly over the roast.
- Cut the butter into pieces and place on top of the roast.
- Add pepperoncini peppers all around (and garlic, if using).
- Cover and cook on low for 7–8 hours, or high for 4–5 hours, until meat is fall-apart tender.
- Remove roast and peppers; shred the meat with two forks.
- Optional: skim fat from cooking liquid, then return shredded meat to the juices and stir in peppers.
- Serve hot, spooning some juices over the roast. Great with mashed potatoes, rice, or sandwich rolls.
Notes
- Use unsalted butter to control sodium. You can substitute salted but omit extra salt.
- Pepperoncini peppers add tang and mild heat—adjust quantity to taste.
- For thicker gravy, remove meat and reduce cooking liquid on stovetop.
- This method works in an Instant Pot on high pressure for 60 minutes with natural release.
- Leftovers store well in the fridge for 3–4 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 cup shredded roast with liquid
- Calories: 350
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 100 mg
Find it online: https://ukfinda.com/mississippi-pot-roast-recipe/