Mississippi 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
Scale
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
Find it online: https://lucabites.com/mississippi-pot-roast-recipe/
