Description
Mississippi Pot Roast is the ultimate comfort food—a slow-cooked, fall-apart tender beef roast infused with savory, buttery, and slightly tangy flavors. With minimal ingredients and hands-off cooking, this dish is perfect for weeknight dinners, meal prepping, or feeding a crowd. Serve it over mashed potatoes, rice, or inside sandwiches for an incredibly satisfying meal.
Ingredients
Scale
- 3–4 lbs chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1 cup beef broth
- 1 jar (about 12 oz) pepperoncini peppers, with juice
- ¼ cup unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Roast
- Place the chuck roast in a slow cooker and season lightly with salt and pepper.
2. Add Seasonings
- Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the roast.
3. Pour in the Liquid
- Pour the beef broth around the roast, ensuring it doesn’t wash off the seasonings.
4. Add Peppers and Butter
- Place pepperoncini peppers and some of their juice over the roast.
- Cut the butter into small pieces and scatter over the top.
5. Slow Cook the Roast
- Cover and cook on low for 8 hours or high for 4–5 hours until the beef is tender.
6. Shred the Meat
- Use two forks to shred the beef directly in the slow cooker, mixing it with the flavorful juices.
7. Taste and Adjust
- Add additional salt and pepper if needed.
8. Serve and Garnish
- Serve warm over mashed potatoes, rice, or inside sandwiches.
- Garnish with fresh parsley for a touch of color.
Notes
- For a spicier roast, add extra pepperoncini peppers or red pepper flakes.
- For an oven method, bake at 275°F (135°C) for 4–5 hours in a covered Dutch oven.
- To make it creamier, stir in a dollop of sour cream or cream cheese before serving.
- Leftovers can be used in sandwiches, tacos, or over baked potatoes.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American