This Mississippi Pot Roast is a super tasty dish that cooks itself! It’s made with tender beef, zesty ranch seasoning, and creamy pepperoncini peppers, all simmering together for amazing flavors.
I love how the beef just falls apart when it’s done. Serve it with mashed potatoes for a warm, hearty meal that feels like a big hug on a plate! Who doesn’t love that? 😊
Key Ingredients & Substitutions
Beef Chuck Roast: This is the star of the dish. Chuck roast is ideal for slow cooking because it’s fatty and becomes tender. If you’re seeking a leaner option, consider using a brisket or round roast, but the texture may vary.
Ranch Seasoning Mix: This adds great flavor! If you’re avoiding packaged mixes, you can mix your own from dried herbs (like dill, parsley, garlic powder, onion powder) and salt.
Au Jus Gravy Mix: This brings a rich taste. If you prefer homemade, use beef stock thickened with cornstarch or flour instead. It might take a bit longer but can enhance the flavor.
Pepperoncini Peppers: These add a nice tang and heat. You can swap them with banana peppers for similar flavor. If you’re avoiding spice, just use the juice for flavor without the peppers.
Mashed Potatoes: The perfect side! Instead of mashed potatoes, try serving with rice or noodles for a change.
How Do You Get the Meat to Be Extra Tender?
The key to achieving tender meat is cooking it low and slow. Here are simple steps to make it perfect:
- Use a slow cooker or Dutch oven for best results. Low heat breaks down the collagen, making the meat tender.
- Don’t rush cooking. 8 hours on low in a slow cooker or about 3-4 hours in the oven at 275°F (135°C) works best.
- Let it rest after cooking. Allow the meat to sit for about 10-15 minutes before shredding to lock in juices.
Follow these tips, and you’ll have a pot roast that’s melt-in-your-mouth delicious!
Mississippi Pot Roast
Ingredients You’ll Need:
- 3 to 4 pounds beef chuck roast
- 1 packet (1 ounce) ranch seasoning mix
- 1 packet (1 ounce) au jus gravy mix
- 1/2 cup unsalted butter (1 stick)
- 6 to 8 pepperoncini peppers, with some juice
- 1 cup beef broth (optional, for easier shredding)
- 1 pound baby potatoes (optional for cooking with roast)
- 4 to 5 large carrots, peeled (optional for cooking with roast)
- Fresh thyme sprigs or parsley for garnish (optional)
- Salt and pepper to taste
- Mashed potatoes (for serving)
How Much Time Will You Need?
This Mississippi Pot Roast takes about 15 minutes to prepare and then simmers for 8 hours in a slow cooker, or 3-4 hours in the oven. It’s a hands-off meal that’s perfect for busy days!
Step-by-Step Instructions:
1. Prepare the Pot Roast:
Place the beef chuck roast in a slow cooker or a large Dutch oven. Sprinkle the ranch seasoning mix and the au jus gravy mix evenly over the top of the roast, covering it well.
2. Add Butter and Peppers:
Now, put the stick of butter right on top of the roast, allowing it to melt during cooking. Add the whole pepperoncini peppers around and on top of the roast. Don’t forget to pour some of the pepperoncini juice over the roast for that extra zing!
3. Optional Veggies:
If you want to add more heartiness to the meal, add the baby potatoes and peeled carrots around the roast.
4. Cooking Time:
For a slow cooker, just cover and cook on low for about 8 hours until the meat is super tender and can be easily shredded with a fork. For the oven method, preheat it to 275°F (135°C), cover the Dutch oven with a lid, and let it cook for about 3-4 hours until tender.
5. Shred the Pot Roast:
Once cooked, carefully remove the meat from the pot. Use two forks to shred the beef into bite-sized pieces. If the sauce is too thick, feel free to add a little beef broth to help loosen it up.
6. Make the Gravy:
Combine the shredded beef with the cooking juices. If you want it thicker, you can simmer it for a few minutes on the stove to achieve the desired consistency.
7. Serve Up:
Plate your luscious, shredded Mississippi pot roast on top of creamy mashed potatoes. Serve with the cooked carrots and potatoes on the side, and garnish with fresh thyme or parsley if you like.
Enjoy this comforting and flavorful Mississippi Pot Roast with your family and friends—you’ll all love it!
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Can I Use Frozen Beef Chuck Roast?
Yes, you can! Just make sure to thaw it completely before cooking for best results. Thaw overnight in the refrigerator or use the cold water method for quicker thawing.
Can I Substitute the Ranch and Au Jus Mixes?
Absolutely! You can create homemade versions using spices. For the ranch, mix dried herbs like dill, garlic powder, and onion powder. For the au jus, combine beef broth with a bit of cornstarch to thicken it when cooking.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze the shredded pot roast in freezer bags for up to 3 months. Just thaw in the fridge before reheating.
What Should I Serve with Mississippi Pot Roast?
This pot roast pairs beautifully with creamy mashed potatoes or rice to soak up the delicious gravy. You can also serve it with roasted vegetables or a fresh salad for a complete meal!