Mississippi Pot Roast is a simple, tasty dish that makes dinner a breeze. It features a chuck roast cooked low and slow with pepperoncini, ranch seasoning, and a bit of butter!
This roast is super juicy and bursting with flavor. It’s perfect served with mashed potatoes or on a bun! I love not worrying about much when it’s cooking—just let it do its magic!
Key Ingredients & Substitutions
Beef Chuck Roast: This is the star of the dish! Chuck roast has great marbling, making it tender and flavorful. If you’re looking for a leaner option, you can use brisket, but it may yield a different texture.
Ranch Seasoning Mix: This adds a unique cool flavor. If you’re looking to avoid store-bought mixes, a homemade blend of dried herbs like dill, garlic powder, and onion powder works well!
Au Jus Gravy Mix: For a deeper flavor, try using beef broth with a bit of cornstarch to thicken instead. You could also opt for mushroom soup for an alternative creamy texture.
Pepperoncini Peppers: Their tanginess is key! If you can’t find them, banana peppers or even sliced jalapeños can add a nice kick. Adjust the quantity based on your heat tolerance.
Carrots and Baby Potatoes: I love adding these for extra nutrition and heartiness. Substitute with parsnips or sweet potatoes if you prefer, just remember to adjust cooking times for different vegetables.
How Do I Ensure My Pot Roast is Perfectly Tender?
The secret to a tender pot roast is all about low and slow cooking. This method breaks down the tough fibers in the meat. Here are some helpful tips:
- Pat the roast dry first to get a nice sear and help it brown better.
- Layer your ingredients in the slow cooker, with the roast at the bottom to soak up flavors.
- Don’t rush it! Cook on low for 8 hours for the best results. If you’re pressed for time, 4 to 5 hours on high is fine too.
- Always let the roast rest for 10 minutes before shredding. This keeps it juicy!
Trust me, following these steps will ensure it comes out delicious and fork-tender every time!
How to Make Mississippi Pot Roast
Ingredients You’ll Need:
- 3 to 4 pounds beef chuck roast
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 5 to 6 pepperoncini peppers
- 1/2 cup pepperoncini juice (from the jar)
- 1 cup beef broth or water (optional, for extra gravy)
- 4 to 5 medium carrots, peeled and cut into chunks
- 8 to 10 small baby potatoes, washed
- Fresh parsley or rosemary (optional, for garnish)
- Salt and black pepper to taste
How Much Time Will You Need?
This delightful Mississippi Pot Roast requires about 15 minutes of prep time and can take anywhere from 4 to 8 hours to cook, depending on whether you choose high or low settings on your slow cooker. The longer, the better for a tender roast!
Step-by-Step Instructions:
1. Preparing the Roast:
Start by patting the beef chuck roast dry with paper towels. This helps to achieve a better sear and flavor. Season it lightly with salt and black pepper for a little extra taste.
2. Setting Up the Slow Cooker:
Next, place the seasoned roast into your slow cooker. This is where all the flavorful magic happens!
3. Mixing Flavors:
Sprinkle the ranch seasoning mix and the au jus gravy mix evenly over the top of the roast. The combination of these two mixes will give your pot roast an amazing flavor.
4. Adding Butter and Peppers:
Take the stick of butter and cut it into pieces, placing them on top of the roast. Then, arrange the pepperoncini peppers around the roast, and pour about half a cup of the pepperoncini juice over it. This will add a nice tangy kick!
5. Add Extra Liquid (Optional):
If you want to ensure there’s enough liquid for rich gravy, add a cup of beef broth or water around the roast. This is optional, but it helps keep everything moist.
6. Adding Vegetables:
Throw the peeled and chopped carrots and the washed baby potatoes around the roast in the slow cooker. These will cook beautifully and soak up all the delicious sauce!
7. Cooking Time:
Cover the slow cooker and set it to low for 8 hours or high for 4 to 5 hours. The roast is done when it’s fork-tender and easily shreds apart.
8. Shredding the Roast:
Once cooked, carefully remove the roast from the slow cooker. Using two forks, shred the meat into bite-sized pieces. It’s okay if it’s messy—that just means it’s really tender!
9. Returning the Meat:
Return the shredded beef to the slow cooker and stir everything around to coat the meat and vegetables in that yummy gravy and buttery goodness.
10. Garnish and Serve:
If you’d like, sprinkle some fresh parsley or rosemary on top for a pop of color and flavor. Then it’s time to dig in! Serve this delightful Mississippi Pot Roast hot over mashed potatoes, rice, or in sandwich rolls with a little extra gravy on the side.
Enjoy your delicious Mississippi Pot Roast, packed with rich flavors and tender vegetables!
Can I Use Frozen Meat for This Recipe?
Yes, you can! Just make sure to fully thaw it in the refrigerator overnight for the best results. If you’re in a hurry, you can thaw it in cold water, changing the water every 30 minutes. Avoid cooking from frozen in the slow cooker as it may not reach a safe temperature fast enough.
Can I Substitute the Butter?
Absolutely! If you’re looking for a healthier alternative, consider using olive oil or a dairy-free butter substitute. This will still add flavor and moisture, though the richness may vary slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stove or in the microwave, with a splash of beef broth or water if needed to prevent it from drying out.
Can I Make This Pot Roast in the Oven?
Yes! Preheat your oven to 300°F (150°C). Prepare the pot roast in a Dutch oven, cover it tightly, and cook for about 3-4 hours, or until the meat is fork-tender. Just make sure to check the liquid level periodically and add more if needed to keep it moist.
