Mississippi Pot Roast is one of those recipes I did not expect to love this much. The first time I made it, honestly, I was skeptical. Five ingredients, no searing, no fancy steps. It felt almost too easy. But about halfway through cooking, my kitchen smelled like something you wait all day for on Sundays, and I knew this one was different.
What makes this Mississippi Pot Roast special is how little effort it asks for while delivering big, comforting flavor. If you want a dependable, slow cooked dinner that feels homemade without hovering over the stove, this recipe meets you right where you are and then quietly overdelivers.
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Why You’ll Love This Recipe
- Only 5 Ingredients: No long grocery lists. Just five simple things you probably already have or can grab in one quick store run.
- Set It and Forget It: This is the ultimate low-effort dinner. Toss everything in the slow cooker and walk away. It does the work while you live your life.
- Unbelievably Tender Meat: The chuck roast turns melt-in-your-mouth soft after slow cooking. No knives needed. It practically falls apart on the fork.
- Rich, Savory Flavor: The mix of ranch, au jus, butter, and pepperoncini creates a bold, tangy, savory sauce that soaks into every bite.
- Crowd Favorite: Kids, picky eaters, busy parents — everyone asks for seconds. It’s that kind of recipe.
- Perfect for Leftovers: Still delicious the next day. Make sandwiches, serve over rice, or shred into tacos. It just keeps on giving.
Ingredients You'll Need
- Chuck Roast (3 to 4 pounds) – This cut is ideal for slow cooking. It becomes incredibly tender and flavorful after hours in the crockpot.
- Ranch Dressing Mix (1 packet) – Adds a creamy, herby base that balances the richness of the meat and butter.
- Au Jus Gravy Mix (1 packet) – Deepens the flavor with savory, meaty notes. It’s what gives the roast that crave-worthy taste.
- Unsalted Butter (¼ cup or ½ stick) – Adds richness and helps create a luscious sauce as everything cooks down together.
- Pepperoncini Peppers (4 to 5 whole) – These bring just a hint of tangy heat that cuts through the richness and keeps each bite interesting.
📌 Optional: If you like a bit more kick, you can add extra pepperoncini or even a splash of the juice from the jar.
How to Make Mississippi Pot Roast
Step 1: Add the roast to your slow cooker
Place the chuck roast directly into the bottom. No need to trim or sear it.
Step 2: Sprinkle the seasoning
Pour the ranch dressing mix and au jus gravy mix evenly over the top of the meat.
Step 3: Top with butter and peppers
Slice the butter into chunks and place them over the roast. Add 4 to 5 pepperoncini on top (or more if you love the zing).
Step 4: Cover and cook
Set your slow cooker to LOW and cook for 8 hours. That’s it. Don’t lift the lid. Just let it do its thing.
Step 5: Shred and serve
After cooking, the roast will be fall-apart tender. Use two forks to shred the meat right in the pot, mixing it gently into the juices.
📌 Quick Tip: If you want to use an Instant Pot, just add 1 cup of beef broth with the ingredients and cook on high pressure for 60 minutes. Let the pressure release naturally.
Pro Tips from My Kitchen
✓ Don’t Add Water or Broth – It might feel strange, but trust the process. The roast, butter, and seasoning create their own rich, flavorful juices. Adding liquid can actually water it down.
✓ Use Whole Pepperoncini, Not Sliced – Whole peppers add a balanced tang without overpowering the dish. If you want more heat or flavor, toss in a bit of the juice from the jar toward the end.
✓ Slice Butter Instead of Melting It – Placing butter slices on top allows it to melt slowly and evenly, coating the roast and seasoning as it cooks. It makes a difference.
✓ Let It Rest in Its Juices – After cooking, let the meat sit in the slow cooker for about 10 to 15 minutes before serving. This lets the flavors settle and soak deeper into the meat.
✓ Serving Ideas – Try it over mashed potatoes, buttery noodles, or steamed rice. It’s also incredible on a toasted bun with melted provolone for a next-level sandwich.
Frequently Asked Questions about Mississippi Pot Roast
Yes. While chuck roast is ideal for tenderness and flavor, other cuts like rump roast or brisket can work too. Just make sure it's a cut suited for slow cooking.
Not really. The peppers add more tang than heat. If you're sensitive to spice, use fewer or remove them before serving. If you want it spicier, add extra peppers or some juice from the jar.
Nope. That’s the beauty of this recipe. It skips that step entirely and still delivers amazing flavor. But if you like a little extra depth, a quick sear beforehand won’t hurt.
You can, but the meat may not be as tender. Low and slow gives the best results. If you're short on time, 4 to 5 hours on high is the minimum.
Yes. Let it cool completely, then store in an airtight container or freezer bag. It reheats beautifully for sandwiches, rice bowls, or pasta.
Mississippi Pot Roast Recipe
Ingredients
- 3-4 pounds chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- ¼ cup butter sliced into chunks
- 4-5 pepperoncini peppers whole, not sliced
Instructions
- Place the chuck roast directly into the bottom of the slow cooker. No need to trim or sear it.
- Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top of the meat.
- Slice the butter into chunks and place them over the roast. Add 4 to 5 whole pepperoncini on top.
- Cover and cook on LOW for 8 hours. Do not lift the lid during cooking.
- After cooking, shred the roast with two forks right in the pot, mixing it gently into the juices.
Notes
- If using an Instant Pot, add 1 cup of beef broth and cook on high pressure for 60 minutes. Let the pressure release naturally.
- Do not add water or broth in the slow cooker version — the roast creates its own juices.
- Whole pepperoncini give the best flavor; add a splash of juice if you want more zing.
- Slice butter instead of melting to allow it to coat evenly during cooking.
- Let the meat rest in the slow cooker for 10–15 minutes before serving to enhance flavor.
- Try it over mashed potatoes, noodles, rice, or as a sandwich with provolone cheese.
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