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Delicious Mississippi Pot Roast made with 5 ingredients, slow-cooked to perfection.

Mississippi Pot Roast

A simple, budget-friendly dish featuring tender chuck roast cooked with ranch seasoning, au jus, and pepperoncini, resulting in a flavorful and comforting meal.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 pounds boneless beef chuck roast, well marbled Use the right fat content for tenderness.
  • 1 packet dry ranch seasoning mix Can substitute with homemade seasoning.
  • 1 packet au jus gravy mix or brown gravy mix Beef bouillon powder can be used as a substitute.
  • 6 to 10 pieces pepperoncini peppers Add a splash of the brine for extra tang.
  • 1 stick unsalted butter, cut into 3 to 4 pieces Use unsalted for better control of salt.
Optional Ingredients
  • 1 small onion, sliced Adds extra sweetness.
  • 2 to 3 cloves garlic, smashed For additional flavor.

Method
 

Slow Cooker Method
  1. Pat the roast dry and place it in the slow cooker. Layer onion slices under the roast if your cooker runs hot.
  2. Sprinkle the ranch mix and au jus right over the top.
  3. Scatter the pepperoncinis on and around the roast, add a splash of pepperoncini brine, and top with butter pieces. Tuck garlic cloves near the meat if using.
  4. Cover and cook on low for 8 to 9 hours or on high for about 4 to 5 hours.
  5. Once done, shred the beef in the cooker and stir it back into the juices.
Oven Method
  1. Preheat the oven to 300 degrees F. Place the roast in a Dutch oven.
  2. Add the ranch mix, au jus, pepperoncini, and butter on top; optionally, moisten with 1 to 2 tablespoons of water.
  3. Cover tightly and cook for about 3 to 3.5 hours. Check around the 2.5 hour mark.
  4. Once the meat is easy to shred, it's done. Shred and return it to the juices.

Notes

Serve over mashed potatoes, buttered noodles, or in sandwiches. Leftovers can be used for quick meals like cheesy quesadillas and loaded baked potatoes. Can be made in advance and reheats beautifully.