Print

Easy Mississippi Pot Roast

Easy Mississippi Pot Roast - featured image
Print Recipe

A set-it-and-forget-it slow cooker recipe featuring tender chuck roast cooked in a tangy, buttery sauce with ranch seasoning and pepperoncini peppers. Perfect for busy weeknights and comforting family meals.

Ingredients

Scale
  • 3–4 pounds chuck roast (1.4–1.8 kg)
  • 1 packet ranch seasoning mix (about 1 oz / 28 g)
  • 1 packet au jus gravy mix (about 0.87 oz / 25 g)
  • 1/2 cup (1 stick) butter (113 g)
  • 5–7 pepperoncini peppers with juice
  • Optional: 1-2 cloves garlic, minced or garlic powder

Instructions

  1. Pat the chuck roast dry and trim excess fat, leaving some marbling for flavor.
  2. Place the roast directly into the slow cooker.
  3. Sprinkle ranch seasoning mix and au jus gravy mix evenly over the roast. Add garlic if using.
  4. Place the stick of butter on top of the roast. Scatter pepperoncini peppers around and pour in some of their juice.
  5. Cover and cook on low for 6-8 hours until the meat is fork-tender.
  6. Check for doneness after 6 hours; continue cooking if needed.
  7. Remove roast and shred with two forks. Stir shredded meat back into the juices in the slow cooker.
  8. Optional: To thicken sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into juices, and cook on high until thickened.

Notes

Do not open the slow cooker lid during cooking to maintain heat and moisture. Butter is essential for the creamy, rich sauce. Use fresh pepperoncini peppers and their juice for best flavor. For a dairy-free version, substitute butter with vegan butter or olive oil. Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months. To thicken sauce, use cornstarch slurry as described.

Nutrition

Keywords: Mississippi pot roast, slow cooker pot roast, easy pot roast, ranch seasoning, pepperoncini, comfort food, set and forget, weeknight dinner

Find it online: https://cooltastes.com/easy-mississippi-pot-roast-recipe-perfect-for-busy-weeknights/