Some recipes are good. A few are great. And then there’s Mississippi Pot Roast—the one that changes your definition of comfort food. I remember the first time I tried it. The meat was fall-apart tender, the flavor was bold and savory, and we polished it off before I could store anything away for tomorrow. Ever since, this has been my go-to for potlucks and parties!
Recipe Overview
This Mississippi Pot Roast is pure magic in a slow cooker. Made with just five ingredients, it’s bold, buttery, and melts in your mouth. Chuck roast is seasoned with ranch and au jus mix, slow-cooked with pepperoncini peppers and butter until it becomes irresistibly tender.
- Prep Time: 5 minutes
- Cook Time: 8 hours on low
- Total Time: 8 hours 5 minutes
- Yield: 8 servings
- Perfect for: Busy weeknights, Sunday dinners, meal prepping
- Dietary Notes: Gluten-free (with certified GF seasoning packets)
Ingredients Breakdown
- 1 (3–4 lb) chuck roast
- 1 packet ranch dressing mix (2 Tablespoons)
- 1 packet au jus gravy mix
- ¼ cup (half stick) unsalted butter
- 4–5 pepperoncini peppers (plus a splash of juice, optional)
Step-by-Step Instructions
- Place the chuck roast in your slow cooker.
- Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top of the roast.
- Add the pepperoncini peppers directly on top, and drizzle in a little juice if you like extra tang.
- Place the butter on top of everything.
- Cover and cook on low for 8 hours, or until the roast is fork-tender and shreds easily.
- Shred the meat in the pot and stir it into the juices before serving.
Serving Tip: Pile this roast high on mashed potatoes, buttery noodles, or fluffy white rice for the ultimate cozy meal.
Frequently Asked Questions
Can I use a different cut of meat?
Chuck roast works best, but a brisket or bottom round can be used if needed. Just make sure to cook long enough for it to become tender.
Is it spicy?
Nope! Pepperoncinis add flavor and tang but very little heat.
Can I make this in an Instant Pot?
Yes! Sear the roast first, then cook on high pressure for about 90 minutes with natural release.
Serving Suggestions
- Over mashed potatoes with roasted carrots
- On toasted sandwich rolls with melted provolone
- Stuffed into baked potatoes or sliders
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions with juices for up to 3 months. Reheat in a skillet or microwave with a splash of broth.
