Name: Mississippi Pot Roast
Prep time: 10 min
Cook time: PT-489356H41M38S
Total time: PT-489356H41M38S
Cuisine: American
Ingredients: 3–4 lb chuck roast; 1 packet ranch seasoning mix; 1 packet au jus gravy mix; ½ cup (1 stick) unsalted butter, cut into pieces; 6–8 whole pepperoncini peppers; 2–4 tablespoons pepperoncini juice (optional, for more tang)

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Mississippi pot roast is a slow-cooked, ultra-flavorful beef dish that practically melts in my mouth. It’s known for its tangy, savory, and buttery flavor — all thanks to a surprisingly simple list of ingredients. With just a few pantry staples and a beef roast, I can make a comforting, crowd-pleasing meal that takes hardly any effort.

Why You’ll Love This Recipe

I love how this roast delivers so much flavor with minimal prep. I don’t even need to sear the meat — I just add everything to the pot, set it, and let it cook low and slow until it’s tender enough to fall apart. The ranch seasoning and pepperoncini give it a unique, zesty kick, while the butter adds richness. It’s a great no-fuss dinner that makes the house smell incredible and always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chuck roast
Ranch seasoning mix
Au jus gravy mix
Unsalted butter
Pepperoncini peppers
Pepperoncini juice (optional, for extra tang)

Directions

I place the roast in the bottom of a slow cooker or Dutch oven.
I sprinkle the ranch seasoning and au jus mix evenly over the top of the meat.
I place the butter on top (cut into a few pieces) and add several whole pepperoncini peppers.
If I want more tang, I add a splash of pepperoncini juice to the pot.
I cover and cook:
- In the slow cooker on low for 8 hours or high for 4–5 hours, or
- In the oven at 300°F (150°C) for about 3½ to 4 hours.
Once the roast is fork-tender, I shred it directly in the pot and stir everything together.
I serve it hot with the cooking juices spooned over the top.

Servings and timing

This recipe makes 6 servings. It takes only 5–10 minutes to prep and between 4 to 8 hours to cook, depending on the method used. I usually let it go low and slow in the slow cooker for the best texture.

Variations

Sometimes I add baby carrots or halved potatoes to the pot for a complete one-pot meal. For a spicier version, I use extra pepperoncini or add a pinch of red pepper flakes. I’ve also made it with a packet of onion soup mix instead of au jus for a slightly different flavor. If I want to cut back on richness, I reduce the butter slightly and use just the juices from the peppers.

storage/reheating

Leftovers store well in the fridge for up to 4 days. I keep them in an airtight container and reheat gently on the stovetop or in the microwave. The roast also freezes great — I freeze it in portions with some of the juices, then thaw overnight and warm it up when I’m ready to eat.

FAQs

Do I need to sear the roast first?

No, that’s the beauty of this recipe — I skip the searing and it still comes out flavorful and tender.

Can I make this without a slow cooker?

Yes, I often make it in a Dutch oven at 300°F (150°C) for about 3½ to 4 hours. It turns out just as good.

What kind of roast should I use?

I use chuck roast because it’s marbled and perfect for slow cooking. Shoulder roast or any cut suited for braising also works.

Are the pepperoncini peppers spicy?

They’re mild with a tangy bite. They add flavor more than heat. I adjust the amount depending on how bold I want it.

Can I use homemade seasoning instead of packets?

Yes, I’ve made a version with homemade ranch mix and a simple gravy base (like beef bouillon + cornstarch), and it still tastes great.

Conclusion

Mississippi pot roast is one of those low-effort, high-reward recipes I turn to again and again. It’s rich, zesty, and always comes out tender and full of flavor. Whether I serve it with mashed potatoes, over rice, or tucked into sandwiches, it never disappoints — and there are always requests for seconds.