Mississippi pot roast recipe
An easy, foolproof Mississippi pot roast recipe that’s rich, flavorful, and guaranteed to become a family favorite. With just 5 simple ingredients, you can create a slow-cooked masterpiece that tastes like it took hours of work (but really didn’t).
Ingredients
- 3–4 lb beef chuck roast marbled is best for tender meat
- 1 packet ranch dressing mix dry
- 1 packet au jus gravy mix dry
- 1 stick unsalted butter 1/2 cup
- 8–10 pepperoncini peppers plus a splash of juice from the jar
- Optional Add-Ins:
- Baby carrots potatoes, or pearl onions
- Fresh herbs like rosemary or thyme
Instructions
- Prepare the Meat (5 minutes): Pat the chuck roast dry with paper towels.
- Season (2 minutes): Place the roast in your slow cooker. Sprinkle the ranch seasoning and au jus mix evenly over the top.
- Add Butter & Peppers (2 minutes): Lay the stick of butter on top of the roast. Scatter the pepperoncini peppers around it, adding a splash of their juice.
- Slow Cook (8 hours): Cover and cook on low for 8 hours (or high for 4–5 hours) until the meat is fork-tender.
- Shred & Serve (10 minutes): Use two forks to shred the beef directly in the pot. Stir into the juices and serve hot.
Notes
- Don’t skip marbled meat—lean cuts dry out.
- Low and slow cooking gives the best flavor.
- No need to add extra liquid—the butter and pepperoncini provide plenty.
- Resist peeking during cooking—opening the lid extends cooking time.
- Works great in the oven or Instant Pot, too.