This easy Mississippi Pot Roast recipe is a comforting, hearty meat dish featuring slow-cooked tender, juicy beef, a meaty gravy, and vibrant pepperoncini for extra color and flavor.
Mississippi pot roast is a dish made of slow-cooked beef that is seasoned with a combination of ranch dressing mix, au jus gravy mix, pepperoncini peppers, and butter.
The beef is seared in a pan to create good color on the exterior of the meat, before being placed in a slow cooker with the seasoning mixture and pepperoncini peppers.
The slow cooking process allows the beef to become tender and infused with the rich, savory flavors of the seasonings and peppers.
Serve with mashed potatoes or crusty bread to soak up the flavorful juices for the best, most comforting version of this dish.
Table of Contents
Ingredients for Mississippi Pot Roast
- Beef chuck roast
- Ranch dressing mix
- Au jus gravy mix
- Pepperoncini peppers
- Butter
How to make Mississippi pot roast
Step 1: Sear The Meat
Heat a large skillet over high heat. Sear the beef chuck roast on all sides until browned, about 2-3 minutes per side.
Step 2: Make The Dry Rub Seasoning
In a small bowl, mix together the ranch dressing mix and au jus gravy mix.
Place the seared beef chuck roast in a slow cooker. Sprinkle the seasoning mix over the roast.
Step 3: Add The Vegetables & Water
Add the butter and pepperoncini peppers to the slow cooker.
Cover the slow cooker and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and falls apart easily.
Step 4: Serve
Once cooked, remove the beef from the slow cooker and shred it using two forks.
Serve the Mississippi Pot Roast hot, with the juices spooned over the top.
Enjoy with your favorite side dishes such as mashed potatoes, rice, or roasted vegetables.
How to store Mississippi Pot Roast
Allow the roast to cool down to room temperature first. Then, transfer the pot roast and its juices to an airtight container or a large, resealable plastic bag. It’ll store well in the refrigerator for up to 3-4 days.
The longer the pot roast is stored, the more the flavors will meld together, so it may taste even better on the second or third day.
The butter and juices may solidify once refrigerated, but they will liquify again when reheated.
No matter when you choose to serve this hearty beef pot roast, it’ll turn out great every time. Give this meaty dish a try and let me know how it goes!
Easy Mississippi Pot Roast Recipe
Ingredients
- 1 3-4 pound beef chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/2 cup 1 stick unsalted butter
- 8-10 pepperoncini peppers
Instructions
- Heat a large skillet over high heat. Sear the beef chuck roast on all sides until browned, about 2-3 minutes per side.
- In a small bowl, mix together the ranch dressing mix and au jus gravy mix.
- Place the seared beef chuck roast in a slow cooker. Sprinkle the seasoning mix over the roast.
- Add the butter and pepperoncini peppers to the slow cooker.
- Cover the slow cooker and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and falls apart easily.
- Once cooked, remove the beef from the slow cooker and shred it using two forks.
- Serve the Mississippi Pot Roast hot, with the juices spooned over the top. Enjoy with your favorite side dishes such as mashed potatoes, rice, or roasted vegetables.
