What the heck is this magical creation?
Okay, real talk — Mississippi Pot Roast sounds like it should come with a side of confusion, but trust me on this one. This isn’t your grandma’s traditional pot roast (though she’d probably approve). It’s basically what happens when you take a chuck roast, throw it in a slow cooker with some ranch seasoning, au jus mix, butter, and pepperoncini peppers, then walk away and let the magic happen. The result? The most ridiculously tender, flavorful, fall-apart beef you’ve ever put in your mouth. It’s like the comfort food gods got together and said, “Let’s make something that requires zero skill but tastes like you’ve been cooking for decades.”
Why You’ll Become Obsessed
- Set it and forget it — literally just dump everything in the slow cooker
- Fork-tender doesn’t even describe it — this beef practically melts
- Tangy kick from the pepperoncini keeps it from being boring
- Five ingredients, people. FIVE.
- Leftovers are even better (if there are any)
- Your house will smell like heaven for hours
The Simple Stuff You Need
The Main Event:
- 3-4 lb chuck roast (don’t trim the fat — we need it!)
- 1 packet ranch dressing mix (the dry stuff, not the bottle)
- 1 packet au jus gravy mix
- 1 stick (8 tbsp) butter
- 6-8 pepperoncini peppers (plus a splash of the juice)
For Serving:
- Mashed potatoes (the creamier, the better)
- The cooking juices (aka liquid gold gravy)
Let’s Make Magic Happen
Step 1: Prep is a Joke (In a Good Way)
Pat that chuck roast dry and plop it right into your slow cooker. No searing, no browning, no fuss. We’re keeping it simple, folks.
Step 2: Season Like a Pro
Sprinkle both packets of seasoning mix right over the roast. Don’t be shy — coat that baby good. The ranch gives it this weird but wonderful tangy flavor, and the au jus makes everything taste rich and beefy.
Step 3: Add the Good Stuff
Drop the whole stick of butter right on top. Yes, the whole stick. We’re not counting calories today. Then scatter those pepperoncini around the roast and splash in about 2-3 tablespoons of that pepperoncini juice. This is where the magic happens — that tangy, slightly spicy brine is everything.
Step 4: Walk Away (Seriously)
Cover it up and cook on LOW for 8 hours or HIGH for 4-5 hours. The low and slow method wins every time — you’ll get butter-knife-tender meat that shreds with a fork. Resist the urge to peek. Just let it do its thing.
Step 5: Shred and Serve
When it’s done, the meat should literally fall apart when you touch it. Shred it right in the slow cooker with two forks, letting it soak up all those incredible juices. Serve it over a mountain of mashed potatoes and spoon that liquid gold gravy over everything.
Serving Suggestions
- Over mashed potatoes — the classic and still the best
- On crusty rolls for epic sandwiches
- Over rice if you want to switch it up
- With roasted vegetables to pretend you’re being healthy
Switch It Up
- Add some heat: Throw in a few jalapeño slices
- Extra tangy: Double up on the pepperoncini juice
- Veggie boost: Add baby carrots and small potatoes in the last 3 hours
- Sandwich mode: Serve on toasted brioche buns with coleslaw
Make-Ahead Tips
- Prep the night before: Season the roast and store it covered in the fridge
- Freezer friendly: The whole thing freezes beautifully for up to 3 months
- Leftover gold: Gets even better the next day — the flavors really marry
Questions Everyone Asks
Q: Can I use a different cut of meat? A: Chuck roast is king here, but you can try beef shoulder or even a tough bottom round. Just stick with something marbled and tough — it needs that long, slow cook to break down.
Q: What if I can’t find pepperoncini? A: Banana peppers work in a pinch, but honestly? Just order some online. They’re what makes this dish special.
Q: Can I make this in the oven? A: Sure! Use a Dutch oven at 275°F for about 4-5 hours, covered tight.
Q: Is it really that good? A: I’ve had people literally lick their plates. Make of that what you will.
Print
The Ultimate Mississippi Pot Roast: Your New Comfort Food Obsession
- Total Time: 58 minute
- Yield: 6–8 servings 1x
Description
Okay, real talk — Mississippi Pot Roast sounds like it should come with a side of confusion, but trust me on this one. This isn’t your grandma’s traditional pot roast (though she’d probably approve). It’s basically what happens when you take a chuck roast, throw it in a slow cooker with some ranch seasoning, au jus mix, butter, and pepperoncini peppers, then walk away and let the magic happen. The result? The most ridiculously tender, flavorful, fall-apart beef you’ve ever put in your mouth. It’s like the comfort food gods got together and said, “Let’s make something that requires zero skill but tastes like you’ve been cooking for decades.”
Ingredients
The Main Event:
- 3–4 lb chuck roast (don’t trim the fat — we need it!)
- 1 packet ranch dressing mix (the dry stuff, not the bottle)
- 1 packet au jus gravy mix
- 1 stick (8 tbsp) butter
- 6–8 pepperoncini peppers (plus a splash of the juice)
For Serving:
- Mashed potatoes (the creamier, the better)
- The cooking juices (aka liquid gold gravy)
Instructions
Pat that chuck roast dry and plop it right into your slow cooker. No searing, no browning, no fuss. We’re keeping it simple, folks.
Sprinkle both packets of seasoning mix right over the roast. Don’t be shy — coat that baby good. The ranch gives it this weird but wonderful tangy flavor, and the au jus makes everything taste rich and beefy.
Drop the whole stick of butter right on top. Yes, the whole stick. We’re not counting calories today. Then scatter those pepperoncini around the roast and splash in about 2-3 tablespoons of that pepperoncini juice. This is where the magic happens — that tangy, slightly spicy brine is everything.
Cover it up and cook on LOW for 8 hours or HIGH for 4-5 hours. The low and slow method wins every time — you’ll get butter-knife-tender meat that shreds with a fork. Resist the urge to peek. Just let it do its thing.
When it’s done, the meat should literally fall apart when you touch it. Shred it right in the slow cooker with two forks, letting it soak up all those incredible juices. Serve it over a mountain of mashed potatoes and spoon that liquid gold gravy over everything.
Notes
- Over mashed potatoes — the classic and still the best
- On crusty rolls for epic sandwiches
- Over rice if you want to switch it up
- With roasted vegetables to pretend you’re being healthy
- Prep Time: 5 minutes
- Cook Time: 3hours hrs 45minutes
Nutrition
- Calories: ~603 kcal
- Fat: ~18g
- Carbohydrates: ~3g
- Protein: ~45g