Mississippi Pot Roast Recipe
Mississippi Pot Roast is a tender, slow-cooked beef dish made with ranch seasoning, au jus mix, butter, and pepperoncini for a flavorful and easy meal.
Ingredients
- 1 (3-4 lb) chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter (1 stick)
- 5-6 whole pepperoncini peppers
- 1/4 cup juice from pepperoncini jar (optional, for extra tanginess)
- 1/2 cup beef broth (optional, for more gravy)
Instructions
- Place the chuck roast in the slow cooker.
- Sprinkle the ranch seasoning and au jus gravy mix over the roast.
- Place the butter on top of the roast.
- Add the whole pepperoncini peppers around the roast.
- Pour in the pepperoncini juice and beef broth if using.
- Cover and cook on LOW for 8 hours or until the meat is tender and easily shreds with a fork.
- Shred the roast and mix it with the juices in the slow cooker.
- Serve warm with mashed potatoes, rice, or roasted vegetables.
Notes
- Do not add extra salt; the seasoning packets already contain enough sodium.
- For a spicier version, add extra pepperoncini or a dash of red pepper flakes.
- This recipe can also be made in an Instant Pot on high pressure for 60 minutes with a natural release.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.