Mississippi Pot Roast Recipe
This Mississippi Pot Roast is rich, tender, and full of bold flavor. Made with just 5 ingredients and slow cooked to perfection, it’s the ultimate comfort food.
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.
Nutrition
Calories: 470kcalCarbohydrates: 2gProtein: 43gFat: 31gSaturated Fat: 15gCholesterol: 171mgSodium: 501mgPotassium: 765mgVitamin A: 225IUVitamin C: 4.1mgCalcium: 40mgIron: 4.7mg
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