Mississippi Pot Roast Recipe
Introduction
This Mississippi pot roast comes together with simple pantry staples and turns into a tender, flavor-packed centerpiece. It’s hands-off for hours, yet tastes deeply savory with a tangy kick from pepperoncini and punch from ranch and au jus mixes.
Ingredients
- 4 pound Chuck roast
- 1 Onion (diced)
- 1 packet Ranch dressing mix
- 1 packet Au jus gravy mix
- 8 Pepperoncini peppers
- 1/4 cup Pepperoncini juice
- 1/4 cup Butter (sliced)
Instructions
- Step 1: Sear the roast (optional) in a large skillet with 1–2 tablespoons of cooking oil over high heat until hot and just starting to smoke.
- Step 2: Season the roast all over with salt and pepper. Sear the pot roast all over (about 2–3 minutes per side) until browned.
- Step 3: Slow Cooker method: Place the roast in the slow cooker. Add diced onions, ranch dressing mix, au jus mix, pepperoncini peppers, pepperoncini juice, and butter. Cover and cook on low for 8 hours.
- Step 4: Instant Pot method: Combine all ingredients in the Instant Pot. Add 1 cup of beef broth. Cook on manual high pressure for 1 hour. Let the pressure release naturally for 10–15 minutes.
- Step 5: To serve, shred the meat with forks or tongs and serve over egg noodles, mashed potatoes, or rice. Enjoy!
Tips & Variations
- For extra tenderness, let the roast rest for a few minutes after cooking before shredding.
- Add sliced mushrooms or carrots in the slow cooker for a complete one-pot meal.
- Use a splash of the pepperoncini juice in the final pan for a brighter tang.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove or in the microwave until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this in a regular oven?
Yes. Sear the roast as directed, then simmer in a covered Dutch oven with the onion, ranch mix, au jus mix, peppers, juice, and butter in a small amount of beef broth or water at a low simmer until tender, about 3–4 hours.
Can I freeze the leftovers?
Yes. Cool completely, then freeze in an airtight container for up to 3 months. Thaw in the refrigerator before reheating and serving.
PrintMississippi Pot Roast Recipe
A hearty, slow-cooked Mississippi Pot Roast that achieves tender, shreddable beef infused with tangy ranch and au jus flavors, spiked with pepperoncini peppers for a zippy, Southern-tinged comfort meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours (Slow Cooker) or 1 hour (Instant Pot)
- Total Time: 8 hours 15 minutes
- Yield: 10 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main
- 4 pound Chuck roast
Vegetables
- 1 Onion, diced
<h4 flavorings and sauces
- 1 packet Ranch dressing mix
- 1 packet Au jus gravy mix
<h4 Pickled peppers and juices
- 8 Pepperoncini peppers
- 1/4 cup Pepperoncini juice
<h4 Fat and dairy
- 1/4 cup Butter, sliced
Instructions
- Sear (Optional): If you want a deeper crust, heat 1-2 tablespoons of cooking oil in a large skillet over high heat until just smoking, then sear the roast all over (about 2-3 minutes per side) until browned.
- Season: Season the roast generously all over with salt and pepper.
- Slow Cooker Method: Place the roast in the slow cooker. Add the diced onions, ranch dressing mix, au jus mix, pepperoncini peppers, pepperoncini juice, and butter. Cover and cook on low for 8 hours.
- Instant Pot Method: Combine all ingredients in the Instant Pot with 1 cup beef broth. Cook on manual high pressure for 1 hour. Allow natural pressure release for 10-15 minutes before opening.
- To Serve: Shred the meat with forks or tongs and serve over egg noodles, mashed potatoes, or rice. Enjoy!
Notes
- For an extra tender roast, sear can be omitted if you’re short on time.
- Do not discard the cooking liquid; spoon it over the shredded meat for extra flavor.
- Ranch and au jus packets provide the gravy-like seasoning—avoid adding additional salt until tasting.
- Leftovers refrigerate well for up to 4 days or freeze for up to 3 months.
Keywords: Mississippi Pot Roast, slow cooker, ranch, au jus, pepperoncini, beef roast, comfort food, family dinner
