Mississippi Pot Roast is a famously simple and delicious slow-cooked beef dish that’s savory, rich, and a little tangy. It uses just a few ingredients and is perfect for cozy dinners.
Here’s the classic recipe:
📝 Ingredients
- 1 (3–4 lb) chuck roast (or any well-marbled beef roast)
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1 stick (½ cup) unsalted butter
- 5–6 pepperoncini peppers (plus a splash of their juice, optional)
- (Optional) 1–2 tbsp cooking oil for searing
🍳 Instructions
1. Sear the roast (optional but adds flavor):
Heat oil in a skillet over medium-high heat. Sear the roast for 2–3 minutes per side until browned.
2. Add to slow cooker:
Place the roast in your slow cooker. Sprinkle the ranch mix and au jus mix evenly over the top.
3. Add butter and peppers:
Place the stick of butter on top of the roast and arrange the pepperoncini peppers around it. Add a splash of pepperoncini juice if you like more tang.
4. Cook:
- Low: 8 hours
- High: 4–5 hours
Cook until the roast is fall-apart tender.
5. Shred and serve:
Use two forks to shred the meat, mixing it with the buttery gravy in the pot.
🍽️ Serving Ideas
- Serve over mashed potatoes, rice, or egg noodles.
- Make sandwiches or sliders with the shredded beef and juices.
- Add roasted veggies on the side for a full meal.
Would you like me to give you an Instant Pot or Oven version of the recipe too?
