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