What it is
Mississippi Roast is a pot roast cooked in a slow cooker with a combination of ranch seasoning, au jus gravy mix, butter, and pepperoncini peppers. The peppers give it a subtle tangy kick, and the result is fork-tender beef that’s perfect for sandwiches, over mashed potatoes, or with rice.
Ingredients (classic version)
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3–4 lb beef chuck roast
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1 packet ranch dressing mix
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1 packet au jus gravy mix
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4–5 pepperoncini peppers (plus 2–3 tablespoons juice from the jar)
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4 tablespoons unsalted butter
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Optional: garlic powder, black pepper
Instructions
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Place the roast in a slow cooker.
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Sprinkle the ranch and au jus mixes over the top.
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Add the butter on top of the roast.
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Scatter the pepperoncini peppers around and pour some of the juice over the roast.
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Cook low and slow:
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Low: 8 hours
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High: 4–5 hours
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Check for tenderness: The roast should shred easily with a fork.
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Serve: Shred the meat and mix it with the juices in the slow cooker for extra flavor.
Tips & Variations
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Make it spicy: Add a few slices of jalapeño or cayenne powder.
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Gravy lovers: Use some of the cooking liquid to thicken into a gravy.
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Leftovers: Store shredded beef in the fridge for sandwiches or tacos.
If you want, I can also give you a stovetop/instant pot version that’s faster but just as flavorful.
Do you want me to do that?
