Mississippi Pot Roast Recipe

A savory, tender pot roast with a tangy kick.

Mississippi Pot Roast is a beloved comfort food known for its tender, savory, and slightly tangy flavors. Originating from the Southern United States, this dish has made its way into homes across America, becoming a staple for Sunday dinners and special occasions. The beauty of this recipe lies in its simplicity and the use of common pantry ingredients.

This roast is typically cooked slowly in a crockpot or slow cooker, allowing the beef to become incredibly tender and infused with the flavors of ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers. Whether you're a seasoned cook or a beginner, this recipe is foolproof and guaranteed to impress your family and friends.

Ingredients

• 3-4 pounds beef chuck roast
• 1 packet of ranch dressing mix
• 1 packet of au jus gravy mix
• 1/2 cup unsalted butter (1 stick)
• 4-5 pepperoncini peppers
• Optional: 1/4 cup of the juice from the pepperoncini jar
• 2 tablespoons vegetable oil (for searing)
• Salt and black pepper to taste

Nutrition

Calories: ~425 calories

Instructions

1. Prepare the chuck roast: Take the beef chuck roast out of the refrigerator and let it sit at room temperature for about 15-30 minutes. This helps the meat cook more evenly. Pat the roast dry with paper towels to remove any excess moisture. Season all sides of the roast generously with salt and black pepper.
2. Sear the roast: Heat 2 tablespoons of vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is hot and shimmering, add the seasoned roast. Sear the beef on all sides until a deep brown crust forms, about 3-4 minutes per side. This step adds depth of flavor to the final dish. Once seared, transfer the roast to your slow cooker.
3. Add seasoning mixes: Sprinkle the entire packet of ranch dressing mix over the top of the roast. Follow this by sprinkling the au jus gravy mix on top as well. These mixes will dissolve into the liquid as the roast cooks, creating a flavorful, savory sauce.
4. Add butter and pepperoncini: Place the stick of unsalted butter on top of the roast. Scatter the pepperoncini peppers around the roast, and if you choose, pour about 1/4 cup of the pepperoncini juice over everything. The butter will melt and blend with the juices from the meat and pepperoncini, creating a rich, mouthwatering sauce.
5. Slow cook the roast: Cover the slow cooker with its lid and set it to the low heat setting. Cook the roast for 8 hours. If you are short on time, you can cook it on high for 4-5 hours, but low and slow is recommended for the best results.
6. Check for doneness: After 8 hours, check the roast for doneness. The meat should be incredibly tender and should easily pull apart with a fork. If it is not tender enough, continue cooking for an additional hour and check again.
7. Shred the meat: Once the roast is fully cooked and tender, remove it from the slow cooker. Using two forks, shred the meat into bite-sized pieces. Be sure to mix the shredded meat back into the sauce and juices that have accumulated in the slow cooker.
8. Serve: Serve the Mississippi Pot Roast hot. This dish pairs wonderfully with mashed potatoes, rice, or even on sandwiches. Be sure to spoon some of the flavorful sauce over the top of the meat for added richness.

Enjoy your delicious Mississippi Pot Roast! For an extra tangy flavor, you can add more pepperoncini peppers or some of their juice. Leftovers can be refrigerated for up to 3 days and reheated gently. This dish is perfect for meal prep and makes fantastic sandwiches the next day.