Here’s a classic Mississippi Pot Roast—super easy, super comforting, and basically famous for tasting way better than the short ingredient list suggests.
Mississippi Pot Roast
Serves: 4–6
Prep: 5 minutes
Cook: Slow cooker (8 hrs low / 4–5 hrs high) or oven
Ingredients
- 3–4 lb chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup (1 stick) butter
- 5–8 pepperoncini peppers
- ¼ cup pepperoncini juice (from the jar)
- Optional: garlic cloves or sliced onion
Instructions (Slow Cooker – easiest)
- Add the roast
Place the chuck roast in the slow cooker. - Season
Sprinkle the ranch mix and au jus mix evenly over the roast. - Top it
Add butter on top. Place pepperoncini peppers around the roast and pour in the juice. - Cook
- LOW: 8 hours
- HIGH: 4–5 hours
Cook until the meat is fall-apart tender.
- Shred & serve
Shred the roast directly in the cooker and mix it with the juices.
Oven Method
- Preheat oven to 275°F (135°C)
- Put everything in a covered Dutch oven or roasting pan
- Cook 3–4 hours, until very tender
What to Serve It With
- Mashed potatoes 🥔
- Rice
- Egg noodles
- On sandwich rolls
- With roasted veggies or green beans
Tips & Variations
- Less spicy: Use fewer pepperoncinis
- Extra flavor: Add 2–3 garlic cloves
- Thicker gravy: Mix 1 tbsp cornstarch + 2 tbsp water, stir in at the end
- No slow cooker? Oven method works just as well
If you want, I can also give you a Mississippi chicken version, a one-pot meal with veggies, or a leftover ideas list 😄
