If you are searching for a dish that combines irresistible flavor with effortless cooking, you have to try this Mississippi Pot Roast Recipe. This dish is a soul-warming experience where tender chuck roast slow-cooks to perfection, infused with zesty ranch seasoning, savory au jus mix, buttery richness, and those tangy, slightly spicy pepperoncini peppers. It’s one of those meals that feels like a cozy hug on a plate, perfect for family dinners or when you need a comforting crowd-pleaser. Best part? It’s so simple to make, you’ll wonder why you haven’t tried it sooner.

Ingredients You’ll Need

Inside a black slow cooker lined with a clear plastic bag, there is a layer of raw red meat. On top of the meat, there are uneven patches of light brown powdered seasoning and several small pale yellow cubes of butter. Scattered among the butter pieces are bright yellow whole pepperoncini peppers, adding a pop of color. The inside of the slow cooker contrasts with the shiny, textured plastic lining. The scene is set against a white marbled surface photo taken with an iphone --ar 4:5 --v 7

This Mississippi Pot Roast Recipe relies on a handful of straightforward ingredients, each playing a crucial role in building the dish’s signature flavor and melt-in-your-mouth texture. These staples come together beautifully, adding layers of seasoning, richness, and just the right amount of tang to keep every bite exciting.

3 pounds chuck roast: The star of the dish, this cut becomes unbelievably tender after slow cooking, soaking up all the flavors.
1 packet ranch dressing mix: Brings a creamy, herbacious punch that complements the beef perfectly.
1 packet au jus mix: Adds a savory depth and rich, beefy essence to the sauce.
6 tablespoons butter: Melts into the roast for a luscious, silky texture and extra indulgence.
6-8 pepperoncini pickled hot peppers: Provide just the right amount of tangy heat that wakes up the palate.

How to Make Mississippi Pot Roast Recipe

Step 1: Prepare the Slow Cooker

Start by placing a slow cooker liner inside your slow cooker to make cleanup a breeze and help keep the roast moist and tender as it cooks.

Step 2: Add the Chuck Roast

Place your 3-pound chuck roast into the lined slow cooker. The chuck is perfect for this dish because it breaks down beautifully over the long cooking time, absorbing all the delicious spices.

Step 3: Sprinkle the Seasonings

Sprinkle the ranch dressing mix and the au jus mix evenly over the roast. These seasoning packets are the key to building the bold, savory flavor that defines the Mississippi Pot Roast Recipe.

Step 4: Add Butter and Peppers

Place 6 tablespoons of butter in pats all over the top of the roast. Then, scatter 6 to 8 pepperoncini peppers over the butter. These juices will infuse the meat with tangy, slightly spicy notes that brighten the dish wonderfully.

Step 5: Pour Pepperoncini Brine

Pour 1/2 cup (or a bit more if you like it saucier) of the pepperoncini brine over everything. This brine adds acidic depth and helps tenderize the meat further during slow cooking. If you want to prepare ahead, you can tightly seal the slow cooker liner and freeze it for up to 3 months at this point.

Step 6: Slow Cook on LOW

Place the liner in your slow cooker, making sure to drape the edges over the sides for easy removal. Cook on LOW for 8 hours. This low and slow method allows the meat to become fall-apart tender and soak up all the delicious flavors around it.

Step 7: Shred and Serve

Once the roast is tender enough to shred easily with two forks, shred it right in the sauce. This lets each juicy strand soak up the buttery, pepperoncini-infused juices that make this dish so special.

How to Serve Mississippi Pot Roast Recipe

A close-up of a sandwich on a shiny soft golden-brown bun, with three main layers inside; the bottom layer is dark, shredded meat with a slightly moist look and a few small green herbs mixed in, the middle layer is smooth, pale white melted cheese that covers the meat gently, and the top layer is light green, slightly wrinkled pepper slices peeking out from under the cheese. The sandwich sits on a wooden board with a few small green herb bits around it, and the background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A fresh sprinkle of chopped parsley or green onions brightens the plate and adds a pop of color that pairs beautifully with the rich, deep tones of the pot roast. If you love cheese, a light dusting of freshly grated Parmesan can also add a lovely savory touch.

Side Dishes

This Mississippi Pot Roast Recipe begs for classic comfort sides like creamy mashed potatoes, buttery egg noodles, or even rustic roasted vegetables. The sauce makes a fantastic gravy, so you’ll want a starchy side to soak up every last drop.

Creative Ways to Present

Try serving the shredded pot roast piled high on toasted sandwich rolls for a hearty, messy slider experience perfect for casual gatherings. Another fun presentation is atop a bed of creamy polenta where those pepperoncini juices mingle with the smoothness of the cornmeal base for an unexpected twist.

Make Ahead and Storage

Storing Leftovers

You can store leftover Mississippi Pot Roast in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually deepen as it rests, making leftovers even more delicious the next day.

Freezing

This recipe freezes incredibly well. Portion the shredded roast with sauce into freezer-safe containers or bags and freeze for up to 3 months. Remember to include some of the pepperoncini brine so it doesn’t dry out when reheated.

Reheating

Reheat gently in a skillet over low heat or in the microwave until warmed through. Adding a splash of broth or water can help loosen the sauce and keep the meat juicy during reheating. Avoid overheating to keep the texture tender.

FAQs

Can I use a different cut of beef for the Mississippi Pot Roast Recipe?

Chuck roast works best due to its marbling and texture, but you could try brisket or even a round roast, though cooking times and tenderness may vary.

Is it necessary to use pepperoncini peppers?

The pepperoncini peppers are essential for that signature tang and mild heat. If you don’t have them, pickled banana peppers can be a substitute, but the unique flavor won’t be quite the same.

Can I make Mississippi Pot Roast in an Instant Pot?

Yes! You can adapt the recipe by sautéing the roast first for browning, then pressure cooking with the ingredients for about 60-70 minutes. Keep in mind the texture will be slightly different but still delicious.

What do the ranch and au jus seasoning mixes bring to the recipe?

Ranch mix adds a creamy, herbaceous base while au jus mix gives a deep, savory, beefy broth flavor. Together, they create the complex seasoning that makes this pot roast stand out.

Can I skip the butter in this recipe?

Butter enriches the sauce and adds silkiness to the texture, but you could reduce it if you prefer. The roast will still taste good, though slightly less rich.

Final Thoughts

This Mississippi Pot Roast Recipe is one of those magical dishes that combines ease and incredible flavor in a way very few meals do. It’s perfect for busy days when you want a comforting, crowd-pleasing dinner waiting for you. Give it a try—you might just find your new go-to pot roast recipe that friends and family will love over and over again.

Mississippi Pot Roast Recipe

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4 from 55 reviews

Author: Ezabella
Total Time: 8 hours 5 minutes
Yield: 8 servings

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Description

Mississippi Pot Roast is a deliciously savory slow-cooked chuck roast recipe that combines ranch seasoning, au jus mix, tangy pepperoncini peppers, and butter. This easy-to-make dish results in melt-in-your-mouth tender beef, perfect for a comforting family dinner with minimal prep.

Ingredients

Meat

3 pounds chuck roast

Seasonings

1 packet ranch dressing mix
1 packet au jus mix

Other Ingredients

6 tablespoons butter
6–8 pepperoncini pickled hot peppers
1/2 cup (or more) pepperoncini brine

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Instructions

Prepare the slow cooker: Place the chuck roast inside a slow cooker liner to prevent sticking and make cleanup easier.
Add seasonings: Sprinkle the ranch dressing mix and the au jus mix evenly over the roast to build flavor.
Add butter and peppers: Place pats of butter on top of the roast, then arrange the pepperoncini peppers over the meat for a tangy kick.
Pour pepperoncini brine: Pour 1/2 cup (or more depending on preference) of the pepperoncini brine over the roast to add moisture and enhance flavor.
Set up slow cooker: Place the liner inside the slow cooker and open the liner edges over the cooker to allow vents.
Cook the roast: Cook on LOW for 8 hours until the roast is fall-apart tender and infused with the seasonings.
Shred and serve: Once cooked, shred the roast using two forks in the flavorful cooking juices and serve hot.

Notes

You can freeze the slow cooker liner with all ingredients before cooking for up to 3 months for convenience.
Adjust pepperoncini quantity according to your preferred spice tolerance.
If preferred, serve the shredded roast over mashed potatoes, rice, or in sandwiches.
Use a meat thermometer to ensure the roast reaches an internal temperature of 190-200°F for optimal tenderness.

Prep Time: 5 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American