Mississippi Pot Roast

This Mississippi pot roast is slowly cooked in the crockpot until it’s fall-apart tender served with a robust gravy flavored with ranch, au jus, and pepperoncini peppers.

Mississippi Pot Roast Recipe

Nothing says comfort food like pot roast and this Mississippi roast recipe takes it to a whole new level. It’s one of our favorite dinners along with this sirloin pork roast and this classic cream of mushroom pork chops baked in the oven.

Chuck roast is slowly simmered in the Crockpot until tender…and that gravy – oh my! It’s flavored with beef au jus, ranch dressing mix, butter, and pepperoncini peppers.

ANOTHER RECIPE YOU MIGHT LIKE: Crockpot Lasagna

Not only that, but it’s a dump and go recipe which means you can throw everything in the slow cooker and forget about it for 8 hours. Warning: the delicious aroma in your house may cause hunger cravings!

 

Serve this Mississippi pot roast over mashed potatoes (our favorite!), egg noodles (like our crockpot beef burgundy) or rice. You can even make Mississippi pot roast tacos or sandwiches out of it, which is how we devoured the leftovers. Slice a French baguette or sub roll in half. Add the shredded roast, your favorite cheese, and extra peppers if desired. Dip in the gravy for a delicious meal!

Ingredients you will need:

• 3-4 lbs beef chuck
• 1 packet ranch seasoning
• 1 packet au jus gravy
• 1/2 jar pepperoncini peppers
• 2 tablespoons unsalted butter (optional)

Helpful Kitchen Tools:

• 6-quart slow cooker
• Serving dish
• Measuring spoons

Kitchen Tips

• The butter is completely optional. You can leave it out and save some calories, but it enriches the gravy.
• I don’t recommend leaving out the peppers since they add flavor and the vinegar from the brine helps to tenderize and balance the richness. They’re not spicy at all once they’ve cooked for several hours – all that’s left is a little “zip” or “zest.”
• If you’re concerned about spice, try it with just the pepperoncini juice.
• If you don’t want to use a slow cooker, this roast can just as easily be made in the oven. Place the ingredients in large oven-safe baking dish or roasting pan and cover tightly with foil. Bake at 300°F for about 1 hour per pound.

How to Make Mississippi Pot Roast

Mississippi pot roast is the easiest thing to make. Simply place the ingredients in a crockpot in the order listed.

Slow cooker method:

1. Place the chuck roast in a 6 quart slow cooker.
2. Sprinkle with ranch and au jus packets.

3. Top with pieces of butter, peppers and juice.
4. Cover and cook on LOW for 8 hours or until tender and falls apart with a fork.

Oven method:

1. Preheat oven to 300°F.
2. Place the chuck roast in a large baking dish or roasting pan. Top with remaining ingredients.
3. Cover baking dish tightly with foil and bake for about 1 hour per pound, or until easily shredded with a fork.

Instant Pot Method

If you’d like, make Instant Pot Mississippi Pot Roast instead!

This is the same method I use for my Mexican barbacoa recipe and the meat melts in your mouth. This method is a great option if you’d like to double the recipe and a Crock-Pot just isn’t large enough. I also prefer this way on cold winter days – warms you inside and out.

While we’re on the subject of roast beef, you don’t want to miss our Crockpot Roast Beef (easily one of the most popular recipes on the blog), it’s a family favorite and SO easy to make using just a few ingredients. Serve it up alongside some Homemade Hawaiian Rolls for a dinner everyone will rave over. 

More Dinner Recipes

• Chicken Marsala
• Sirloin Pork Roast
• Oven Swiss Steaks
• Rack of Lamb
• Sheet Pan Salmon Dinner
• Lamb Chops
• Slow Cooker Pulled Pork
• Beef Barbacoa

Mississippi Pot Roast

Nothing says comfort food like pot roast and this Mississippi roast recipe takes it to a whole new level.

5 from 24 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 6 servings

8 hours hrs 5 minutes mins

Calories: 459

Author: Amanda Davis

Ingredients

• ▢ 3-4 lbs beef chuck roast
• ▢ 1 packet ranch seasoning
• ▢ 1 packet au jus gravy
• ▢ 2 tablespoons unsalted butter optional
• ▢ ½ jar pepperoncini peppers about 10 peppers and ½ cup juice

Things You’ll Need

• ▢
  6 qt Crockpot
• ▢
  Serving platter
• ▢
  Measuring spoons

Before You Begin

• The butter is completely optional. You can leave it out and save some calories, but it enriches the gravy.
• I don’t recommend leaving out the peppers since they add flavor and the vinegar from the brine helps to tenderize and balance the richness. They’re not spicy at all once they’ve cooked for several hours – all that’s left is a little “zip” or “zest.”
• If you’re concerned about spice, try it with just the pepperoncini juice.
• If you don’t want to use a slow cooker, this roast can just as easily be made in the oven. Place the ingredients in large oven-safe baking dish or roasting pan and cover tightly with foil. Bake at 300°F for about 1 hour per pound.

Instructions

Slow cooker method:

• Place the chuck roast in a 6 quart slow cooker.
• Sprinkle with ranch and au jus packets.
• Top with pieces of butter, peppers and juice.
• Cover and cook on LOW for 8 hours or until tender and falls apart with a fork.

Oven method:

• Preheat oven to 300°F. 
  
• Place the chuck roast in a large baking dish or roasting pan. Top with remaining ingredients.
• Cover baking dish tightly with foil and bake for about 1 hour per pound, or until easily shredded with a fork.

Nutrition

Serving: 1serving | Calories: 459cal | Carbohydrates: 3g | Protein: 43g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 166mg | Sodium: 537mg | Potassium: 795mg | Vitamin A: 205IU | Vitamin C: 13.8mg | Calcium: 41mg | Iron: 4.8mg

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This post originally appeared here on Mar 10, 2019.