Mississippi Pot Roast Recipe
This easy Mississippi Pot Roast is a tender, flavorful, and downright irresistible meal that practically cooks itself. Made with just a handful of ingredients and a slow cooker, it’s the perfect comfort food for busy weeknights or lazy weekends.
Ingredients
- 3 –4 pounds chuck roast look for a well-marbled cut for the best results
- 1 packet ranch seasoning mix about 1 ounce
- 1 packet au jus gravy mix about 1 ounce
- 1/2 cup unsalted butter 1 stick
- 6 –8 pepperoncini peppers plus a splash of juice from the jar for extra tang
Optional:
- 1 tablespoon olive oil for searing the roast
Instructions
Prepare the roast
- If you’d like to sear your roast, heat a tablespoon of olive oil in a large skillet over medium-high heat. Pat the roast dry with paper towels, then sear it on all sides until browned (about 2–3 minutes per side). This step is optional but adds extra flavor.
Layer the ingredients
- Place the chuck roast in your slow cooker. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the top. Add the butter (cut into chunks) and arrange the pepperoncini peppers around the roast. For a little extra zing, pour in a splash of the pepperoncini juice.
Cook low and slow
- Cover the slow cooker with the lid and cook on low for 8 hours, or until the roast is fork-tender. Avoid lifting the lid during cooking to keep the heat consistent.
Shred and serve
- Once the roast is done, use two forks to shred the meat directly in the slow cooker. Stir it into the juices to coat it in the flavorful broth. Serve warm with your favorite sides or use it as a filling for sandwiches or tacos.