Mississippi Pot Roast

This Mississippi Pot Roast is a melt-in-your-mouth classic that's perfect for busy days. With simple ingredients like chuck roast, ranch dressing mix, au jus gravy mix, and pepperoncini peppers, it’s an easy, flavorful meal everyone will enjoy. Serve it over mashed potatoes or egg noodles for ultimate comfort!

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Prep Time: 10

Cook Time: 10

Total Time: 10 10

Course: Main Course

Cuisine: American

Keyword: mississippi pot roast

Servings:

Calories: 267kcal

Author: Mandy Applegate

Ingredients

2 pounds chuck roast or pot roast
2 tablespoons ranch seasoning mix
1 packet jus gravy mix or brown gravy mix
6 pepperoncini peppers plus ½ cup juice
¼ cup butter

US Customary - Metric

Instructions

In a large skillet, brown the roast on medium-high heat for about 5 minutes per side.
2 pounds chuck roast or pot roast
Place the roast in the bottom of a 6-quart slow cooker and pour in the pepperoncini juice. Sprinkle the ranch dressing mix and au jus gravy mix over the roast. Top with pepperoncini peppers and sliced butter.
2 tablespoons ranch seasoning mix, 1 packet jus gravy mix or brown gravy mix, 6 pepperoncini peppers plus ½ cup juice, ¼ cup butter
Cover and cook on low for 8-10 hours, or until the roast is fork-tender.
Once cooked, shred the roast with a fork and mix it into the juices.
Serve over mashed potatoes, egg noodles, or rice.

Notes

Cut of beef: A boneless chuck roast works best because it’s marbled with fat, making it tender and flavorful when slow-cooked. You can also use brisket or even pork shoulder for a similar tender result.

Pepperoncini peppers: Banana peppers or mild pickled jalapeños work as substitutes, but the unique tang of pepperoncinis really makes this dish special.

Spice level: If you like it spicier, add extra pepperoncini peppers or a splash of their juice.

No slow cooker: You can use a Dutch oven and cook it at 300°F (150°C) for 4-5 hours.

Thicker gravy: Mix 1 tablespoon of cornstarch with a bit of water or broth and stir it into the juices. Let it simmer for a few minutes.

Prep ahead: Sear the roast and assemble everything in the slow cooker the night before. Refrigerate, then cook it fresh the next day.

Storage and Reheating Instructions

Fridge or Freezer: Store the leftovers in an airtight container with its juices to keep it moist. It’ll stay fresh in the fridge for 3-4 days or in the freezer for up to 3 months.
Reheat: When reheating, warm it gently on the stovetop or in the microwave with it’s juices to keep it moist.

Nutrition