Mississippi Pot Roast Recipe Easy Melt-in-Your-Mouth Comfort Food
A slow-cooked chuck roast seasoned with ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers, resulting in tender, flavorful beef with a rich, tangy sauce. Perfect for an easy, comforting meal.
- Prep Time: 10 minutes
- Cook Time: 8 hours (low) or 4 to 5 hours (high)
- Total Time: 8 hours 10 minutes (low) or 4 hours 15 minutes (high)
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3 to 4-pound chuck roast (shoulder roast, well-marbled for tenderness)
- 1 packet ranch dressing mix (dry mix, about 1 oz)
- 1 packet au jus gravy mix (dry mix, about 1 oz)
- 1/2 cup unsalted butter (1 stick, room temperature)
- 8 to 10 pepperoncini peppers with juice
- Optional: 1/4 cup pepperoncini juice
- Salt and black pepper to taste
Instructions
- Trim excess fat from the chuck roast if needed, leaving some fat for flavor and moisture.
- Pat the meat dry with paper towels, then sprinkle salt and pepper lightly on all sides.
- Place the roast in the slow cooker.
- Sprinkle the entire packet of ranch dressing mix evenly over the top, followed by the au jus gravy mix.
- Slice the half-cup of butter into pats and place them on top of the roast.
- Scatter the pepperoncini peppers around and on top of the roast.
- Pour in some pepperoncini juice if you want extra tang.
- Cover and cook on low for 8 hours or on high for 4 to 5 hours without lifting the lid.
- After cooking, test the roast by gently pulling apart with two forks; it should shred easily.
- Remove the roast carefully and shred the meat directly in the slow cooker to soak up the juices.
- Stir the shredded beef to coat it in the buttery, tangy sauce.
- If the sauce is thin, stir in a slurry of cornstarch and water and cook on high uncovered for 15-20 minutes to thicken.
Notes
Do not lift the slow cooker lid during cooking to maintain temperature and tenderness. Use fresh pepperoncini juice for extra tang. For a dairy-free version, substitute butter with olive oil or coconut oil. If sauce is thin, thicken with cornstarch slurry. Leftovers keep well refrigerated for 3-4 days and freeze up to 3 months without butter pats.
Nutrition
- Serving Size: 4 ounces (113 grams)
- Calories: 280
- Sugar: 1
- Sodium: 550
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 2
- Protein: 22
Keywords: Mississippi pot roast, slow cooker pot roast, chuck roast recipe, comfort food, easy dinner, ranch seasoning, pepperoncini