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:
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:
- 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.
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
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 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
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
This post originally appeared here on Mar 10, 2019.
Amanda Davis
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Lana says
We went exactly by the recipe and it turned out so HOT we could not eat it. We had the same recipe at our niece ‘s and it was delicious, so I do not know why ours turned out so HOT!
Amanda Davis says
Hmm, I would check your jar of peppers. Make sure they are pepperoncinis! You could have ended up with hot peppers instead.
Wanda Hill says
Delicious! Will definitely try this again. However, there was not enough gravy. I did not want to add water especially being my first time trying it. I was afraid that if I added water to make more gravy, it would ruin the taste. Any suggestions on how to have more gravy would be great!
Cat says
Maybe use 2 au jus gravy mix?
Linda Frazier says
Looks great, can’t wait to join!
Desi says
Is there different seasoning you would recommend for a family that just doesn’t like ranch ?
Amanda Formaro says
You can try dry Italian dressing instead :)
Hollace says
When I served this to my husband he said to make sure I didn’t forget the recipe for next time. I think he liked it!
mick says
There are quite a few things her not available in th uk. And the potal charge is prohibitive
jane says
That is a shame! I would look for a recipe to make your own Ranch Dressing Powder and the Au Jus as well.
I f you cannot get that type of peppers, Mild Yellow Banana Peppers work just as well.
I have made this, but I browned the Beef on all sides before putting it in the Crock Pot. I think it makes a big difference in the flavor and it is delicious!