Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Mississippi Pot Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 74 reviews

Mississippi Pot Roast is a flavorful, tender slow-cooked beef dish made with chuck roast, ranch and au jus gravy mix, pepperoncini peppers, and butter. This easy recipe results in juicy, melt-in-your-mouth meat infused with tangy and savory flavors, perfect for a comforting family dinner.

  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4 pounds chuck roast
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix
  • 1/4 cup butter (sliced)
  • 4 pepperoncini peppers
  • 1 tablespoon pepperoncini pepper juice from the jar
  • 2 tablespoons chopped parsley

Instructions

  1. Heat Oil and Season Roast: Heat the olive oil in a large pan over medium-high heat. Season the chuck roast generously with salt and pepper on all sides for flavor.
  2. Sear the Roast: Place the seasoned roast in the hot pan and cook for 4-5 minutes on each side, until nicely browned. This develops rich flavor through the Maillard reaction.
  3. Transfer to Slow Cooker: Place the seared roast into the slow cooker, making sure to reserve the pan juices if desired.
  4. Add Seasoning Mixes: Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top of the roast to infuse flavor as it cooks.
  5. Add Butter and Peppers: Arrange the slices of butter and whole pepperoncini peppers on top of the roast to add moisture and a tangy kick.
  6. Pour Pepperoncini Juice: Pour one tablespoon of pepperoncini juice over the contents in the slow cooker to deepen the tangy flavor profile.
  7. Cook on Low: Cover the slow cooker and cook the roast on low heat for 8 hours until the beef is tender and shreds easily with a fork.
  8. Shred and Garnish: Once cooked, shred the beef using two forks directly in the slow cooker juices for maximum flavor. Sprinkle chopped parsley over the top before serving.

Notes

  • Searing the roast before slow cooking helps lock in flavor and gives the meat a nice crust.
  • If you prefer a thicker sauce, remove the roast after cooking and simmer the cooking liquid on the stovetop to reduce.
  • This recipe works well with other cuts of beef that are suitable for slow cooking, such as brisket or rump roast.
  • Serve with mashed potatoes, rice, or crusty bread to soak up the delicious juices.
  • Leftovers can be refrigerated for up to 3 days and taste great reheated.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://allyumcooks.com/mississippi-pot-roast-recipe/