Mississippi Pot Roast Recipe
Mississippi pot roast is the ultimate comfort food, delivering melt-in-your-mouth beef with a rich, tangy kick that keeps everyone coming back for seconds. This Mississippi pot roast recipe is slow-cooked perfection.
Thanks to its foolproof preparation and bold flavor, this dish transforms a simple chuck roast into something extraordinary. Serve it with mashed potatoes, noodles, or rice for a hearty meal any night of the week.
What You’ll Need for This Mississippi Pot Roast
- Chuck Roast – The star of the show, becoming tender and juicy as it slow cooks.
- Ranch Seasoning Mix – Infuses the beef with a creamy, herby flavor that balances the richness.
- Au Jus Gravy Mix – Deepens the savory notes and creates a luscious sauce.
- Pepperoncini Peppers & Juice – Adds a tangy, slightly spicy bite that cuts through the richness.
- Butter – Melts into the roast, adding a silky, decadent finish.
How to Make This Mississippi Pot Roast
Start by searing the roast in a hot skillet until browned on both sides to lock in those savory juices. Nestle the roast into your slow cooker and pour in the pepperoncini juice for that signature zing. Sprinkle the ranch and au jus mixes evenly over the meat, then top with whole pepperoncini peppers and slices of butter for unbeatable richness. Cover and let it slow-cook on low until the beef is fall-apart tender. Once done, shred the roast in its juices for maximum flavor and serve over fluffy mashed potatoes or buttered noodles.
Tips & Tricks for a Perfect Mississippi Pot Roast
For best results, always brown your roast first — this simple step adds depth you won’t get from slow cooking alone. Resist lifting the lid too often; each peek adds cooking time and steals precious heat. If your roast feels tough when you check it, it simply needs more time to break down. For an extra-rich gravy, whisk in a cornstarch slurry at the end and let it simmer until thickened to your liking. Feel free to toss in extra pepperoncinis if you crave more heat, or swap them for banana peppers for a milder kick.
Keeping Leftovers Delicious
Leftover Mississippi pot roast keeps beautifully for quick lunches or easy dinners. Store cooled shredded beef with its juices in an airtight container in the fridge for up to four days. For longer storage, freeze in portioned freezer bags for up to three months. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if needed to keep it juicy and tender.
Mississippi Pot Roast Recipe
Ingredients
- 1 ounce au jus gravy mix or brown gravy mix low sodium (1 packet)
- 4 to 5 pound chuck roast or pot roast
- ¼ cup butter
- 1 ounce ranch seasoning mix 1 packet, about 2 tablespoons
- 6 pepperoncini peppers plus ½ cup of their juice
Instructions
- In a large skillet set over medium-high heat, sear the roast for approximately 5 minutes on each side until a rich brown crust forms. Position the browned roast in the base of a 6-quart slow cooker, then pour the reserved pepperoncini juice over the meat. Scatter the dry ranch seasoning and au jus gravy mix evenly across the top. Arrange the pepperoncini peppers and slices of butter atop the roast. Cover the slow cooker and cook on low for 8–10 hours until the meat yields easily to a fork. When fully cooked, shred the roast directly in the cooker and fold it into the flavorful juices. Present over a bed of mashed potatoes, buttered egg noodles, or steamed rice.
