Hey y’all! If you’re looking for a mouthwatering, succulent pot roast that practically melts in your mouth, this Mississippi Pot Roast is the answer. This viral dish has earned its reputation for being incredibly easy to make, full of beefy, savory flavor, and perfect for everything from cozy Sunday suppers to impressive weeknight dinners. One bite and you’ll see why people can’t get enough. So grab your slow cooker and let’s get cooking!
Why You’ll Love This Mississippi Pot Roast
- Super easy—just five main ingredients and your slow cooker does all the work!
- Delivers melt-in-your-mouth, fall-apart tender beef every time.
- Perfectly balanced flavors—savory, tangy, and just a hint of spice.
- Works great for meal prep or feeding a hungry crowd.
- No searing required, yet packed with rich, deep flavor.
Mississippi Pot Roast Ingredients
- 3-4 lb chuck roast, boneless
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix (or brown gravy mix)
- 6-8 pepperoncini peppers (whole, from a jar)
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup beef broth (optional, for added moisture)
- Fresh cracked black pepper, to taste
How to Make Mississippi Pot Roast
Step 1: Prepare the Slow Cooker
Place your 3-4 lb chuck roast in the bottom of your slow cooker. If desired, trim excess fat for a lighter dish.
Step 2: Add Seasonings
Sprinkle the ranch seasoning mix and au jus (or brown gravy) mix evenly over the top of the meat. Add a few cracks of fresh black pepper for extra depth.
Step 3: Layer Butter and Pepperoncinis
Place the whole stick of unsalted butter on top of the seasoned roast. Scatter 6-8 pepperoncini peppers around and on top of the meat. Pour in 1/4 cup beef broth for added juiciness (optional).
Step 4: Slow Cook
Cover and cook on LOW for 8 hours (best for tenderness) or HIGH for 4-5 hours, until the beef is fall-apart tender and can be shredded easily with a fork.
Step 5: Shred and Serve
Remove lid, shred the beef with two forks, and mix the shredded meat with the tasty juices in the slow cooker. Serve warm.
Prep time: 10 minutes
Cook time: 8 hours (LOW) or 4-5 hours (HIGH)
Total time: 8 hours 10 minutes (LOW)
Notes for Mississippi Pot Roast Success
- Try using homemade ranch seasoning for lower sodium; here’s a great recipe.
- Chuck roast is ideal for tenderness, but you can use brisket in a pinch.
- If you like it spicier, add some pepperoncini juice along with the peppers for an extra kick.
Mississippi Pot Roast Variations
- Mississippi Pot Roast Sandwiches: Pile the shredded roast onto crusty rolls with provolone for a hearty sandwich.
- Mississippi Chicken: Swap out the beef for boneless, skinless chicken breasts or thighs.
- Low-Sodium Version: Use homemade seasoning mixes and unsalted butter to control salt content.
Required Equipment
- 6-quart slow cooker or Crock-Pot
- Tongs or two forks for shredding
- Measuring cup
Mississippi Pot Roast Storage Instructions
Cool leftovers and store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe bag or container for up to 3 months. Reheat gently in a saucepan or microwave, adding a splash of broth if needed.
Serving Ideas and Pairings for Mississippi Pot Roast
- Serve over fluffy mashed potatoes or creamy polenta to soak up the delicious juices.
- Pair with classic sides like roasted green beans, glazed carrots, or warm dinner rolls.
- Try over buttery egg noodles for a cozy, family-style meal.
Pro Tips for Mississippi Pot Roast Perfection
- For flavor variety, swap au jus mix with onion soup mix; learn more about seasoning swaps here.
- Don’t skip the pepperoncinis—they add subtle zest, not heat!
- Let the roast rest 10-15 minutes after shredding for juicier, more flavorful meat. Find more slow cooker roast tips here.
Mississippi Pot Roast FAQ
- Can I make Mississippi Pot Roast in the oven?
- Yes! Place all ingredients in a Dutch oven, cover, and bake at 300°F for 3-4 hours, until fork-tender.
- What cuts of beef work best for Mississippi Pot Roast?
- Chuck roast is the top choice, but brisket or bottom round also work well.
- Is Mississippi Pot Roast spicy?
- No, the pepperoncini add a gentle tang with just a mild warmth—not hot or spicy.
Ingredients
- 1 (3-4 pound) boneless beef chuck roast
- 1 packet ranch dressing mix (1 ounce)
- 1 packet au jus gravy mix (1 ounce)
- 1/2 cup unsalted butter (1 stick)
- 8-10 pepperoncini peppers
- 1 tablespoon pepperoncini juice
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
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1Pat the beef chuck roast dry and season with black pepper. Heat vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
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2Place the seared roast in the bottom of a slow cooker.
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3Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
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4Add the pepperoncini peppers and pour the pepperoncini juice over the roast. Place the stick of butter on top of the roast.
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5Cover and cook on low for 8 hours, or until the beef is very tender and shreds easily.
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6Shred the meat with two forks, mix with juices, and serve hot with your favorite sides.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
470 caloriescal
Protein:
39 gg
Fat:
32 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
5 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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