This Mississippi Pot Roast is a delicious and easy meal that melts in your mouth! With tender beef, tasty seasoning, and a hint of pepperoncini, it’s a comfort food classic you’ll love.
I always keep some crusty bread nearby, perfect for soaking up all that wonderful juice. Trust me, you’ll want to mop up every drop! 😋
Key Ingredients & Substitutions
Chuck Roast: This cut is excellent for pot roast due to its marbling, which keeps it moist during cooking. If chuck roast isn’t available, you can try using brisket or round roast, though they may vary in tenderness.
Ranch Dressing Mix: This mix adds a unique flavor. If you’re avoiding packaged mixes, you can substitute with a blend of herbs like dill, garlic powder, and onion powder to create a similar taste.
Au Jus Gravy Mix: This adds depth to the dish. If you prefer homemade, use beef bouillon or make a quick gravy with flour and beef broth. Both will work well in a pinch.
Pepperoncini Peppers: They bring a nice tanginess to the roast. If you can’t find them, banana peppers or even pickled jalapeños can be good substitutes, just adjust the quantity for heat.
Butter: I recommend using unsalted butter to control the salt level. You could swap it for olive oil or a dairy-free alternative if needed.
How Can I Get the Best Flavor When Searing the Roast?
Searing is a great technique to enhance the flavor of your roast. It creates a rich, caramelized crust that adds depth to the dish. Here’s how to do it well:
- Heat a skillet over medium-high heat until it’s hot.
- Add a little oil, just enough to coat the bottom of the pan.
- Carefully place the seasoned roast in the pan and sear for 3-4 minutes per side. Don’t move it around!
- Look for a nice golden crust before flipping. This step is optional but highly recommended for flavor.
If you want to skip searing, that’s okay too! The slow cooking will still make your roast tender and delicious, just without that extra depth. Enjoy making this hearty dish!
Best Mississippi Pot Roast
Ingredients You’ll Need:
For the Roast:
- 3-4 lbs chuck roast
- Salt and pepper to taste
For the Seasoning:
- 1 packet ranch dressing mix (approx. 1 oz)
- 1 packet au jus gravy mix (approx. 1 oz)
For Cooking:
- 1/2 cup unsalted butter (1 stick)
- 5-6 whole pepperoncini peppers (with some of the juice)
- 1 cup beef broth (or water)
For Garnish:
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This delicious Mississippi Pot Roast takes about 15 minutes of prep time and then cooks slowly for 8-10 hours on low (or 5-6 hours on high) in the slow cooker. Perfect for a busy day—just set it and forget it!
Step-by-Step Instructions:
1. Prepare the Roast:
Start by seasoning the chuck roast with salt and pepper on both sides. This adds flavor to the meat before cooking.
2. Sear the Roast (Optional):
If you want to enhance the flavor, heat a large skillet over medium-high heat and sear the roast for 3-4 minutes on each side until it has a nice, brown color. This step is optional but adds a delicious depth of flavor!
3. Slow Cooker Setup:
Now, place the seasoned roast in your slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top of the roast for big flavor!
4. Add Butter and Peppers:
Take the stick of butter and place it right on top of the roast. Then, scatter the pepperoncini peppers around the roast, including a bit of the juice from the jar for extra zest.
5. Add Liquid:
Pour the beef broth (or water) into the slow cooker. Make sure there’s enough liquid to keep the roast moist while it cooks—it helps create tender, juicy meat!
6. Cook the Roast:
Cover the slow cooker with its lid and let the roast cook on low for 8-10 hours or on high for 5-6 hours. You’ll know it’s ready when the meat is tender and shreds easily with a fork.
7. Shred and Serve:
Once it’s cooked, carefully remove the roast from the slow cooker and use two forks to shred the meat. Mix the shredded meat with the flavorful juices in the pot to keep it moist and tasty.
8. Garnish and Enjoy:
Serve the warm Mississippi Pot Roast on a plate, garnished with fresh parsley if you’d like. It pairs perfectly with mashed potatoes, rice, or in sandwiches, soaked in those delicious drippings. Enjoy this comforting meal!
Can I Use a Different Cut of Meat for This Recipe?
Yes, while a chuck roast is traditional for its marbling and flavor, you can substitute with other cuts like brisket or round roast. Just keep in mind that cooking times may vary, so adjust accordingly to ensure the meat is tender.
What Can I Use Instead of Ranch Dressing Mix?
If you don’t have ranch dressing mix on hand, you can make a homemade version using a combination of dried herbs like dill, parsley, and garlic powder, mixed with a bit of salt. Another option is to use Italian seasoning or even a packet of onion soup mix for a different flavor profile!
How Should I Store Leftovers?
To store any leftovers, place the shredded pot roast in an airtight container and refrigerate for up to 4 days. For longer storage, you can freeze it for up to 2-3 months. Just make sure to cool it completely before freezing and thaw it in the fridge overnight before reheating.
Can I Cook This Recipe in the Oven?
Absolutely! If you prefer to make this pot roast in the oven, follow the same steps to prepare it, then place it in a covered Dutch oven. Cook at 325°F (165°C) for about 3-4 hours, or until the meat is fork-tender. Be sure to check occasionally and add more liquid if necessary!
