Mississippi Pot Roast

A rich, tender, and flavorful slow-cooked beef roast that’s famous for its buttery, tangy, and savory taste. This easy recipe requires only a few ingredients and delivers melt-in-your-mouth meat perfect for serving over mashed potatoes, rice, or sandwiches.

Ingredients

3–4 lb (1.4–1.8 kg) chuck roast
1 packet ranch seasoning mix (about 1 oz / 28 g)
1 packet au jus gravy mix (about 1 oz / 28 g)
½ cup (1 stick / 113 g) unsalted butter
6–8 pepperoncini peppers
¼ cup pepperoncini juice (optional)

Instructions

Slow Cooker Method

Place the chuck roast in the bottom of a slow cooker.
Sprinkle the ranch seasoning mix evenly over the roast.
Sprinkle the au jus gravy mix over the top.
Place the butter on top of the roast.
Add the pepperoncini peppers around and on top of the meat.
Pour in the pepperoncini juice if using.
Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the meat is fork-tender.
Shred the beef with two forks and mix it with the cooking juices before serving.

Oven Method

Preheat oven to 275°F (135°C).
Place the roast in a Dutch oven or covered roasting pan.
Add all remaining ingredients.
Cover tightly and bake for 3½–4½ hours, or until the meat easily pulls apart.
Shred and serve with the juices.

Serving Suggestions

Over creamy mashed potatoes
With buttered egg noodles
On sandwich rolls
Over rice
In tacos or sliders

Tips

Chuck roast works best because its marbling creates exceptionally tender meat.
For extra flavor, sear the roast in a hot skillet before slow cooking.
Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 8–10 hours
Total Time: 8 hours 10 minutes
Servings: 6–8

This classic Mississippi Pot Roast is known for its incredibly tender texture and rich, savory gravy that develops as the roast slowly cooks with ranch seasoning, au jus mix, butter, and pepperoncini peppers.