Here’s a classic Mississippi Pot Roast recipe — tender, flavorful, and super easy to make in a slow cooker 🥩✨
Mississippi Pot Roast
Ingredients
- 3–4 lb chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix (or dry onion soup mix)
- ½ cup unsalted butter (1 stick)
- 5–6 pepperoncini peppers
- Salt and pepper, to taste
Optional for serving:
- Mashed potatoes, rice, or egg noodles
Instructions
- Prep the roast
- Season the chuck roast lightly with salt and pepper.
- Layer in slow cooker
- Place roast in the bottom of the slow cooker.
- Sprinkle ranch seasoning and au jus mix over the top.
- Place butter on top of the roast.
- Scatter pepperoncini peppers around the roast.
- Cook
- Cover and cook on low for 8 hours or high for 4–5 hours, until roast is tender and easily shredded.
- Shred and serve
- Remove roast from slow cooker and shred with two forks.
- Stir juices and melted butter from the slow cooker back into the meat for extra flavor.
- Serve over mashed potatoes, rice, or noodles.
Tips
- Add a splash of beef broth if you want extra sauce.
- Pepperoncini adds a tangy flavor — leave seeds in for more heat or remove for milder flavor.
- Leftovers taste even better the next day.
I can also give you an oven-baked version if you don’t have a slow cooker.
Do you want me to give that version too?
