Mississippi Pot Roast
Mississippi Pot Roast is a slow-cooked, ultra-tender, and flavorful beef roast made with just a few pantry staples like ranch mix, au jus gravy, pepperoncini peppers, and butter. A perfect comfort food dinner that practically cooks itself!
Ingredients
- 4 to 5 lb chuck roast or pot roast
- 1 oz ranch seasoning mix 1 packet, approx. 2 tablespoons
- 1 oz au jus or brown gravy mix low sodium, 1 packet
- 6 pepperoncini peppers + ½ cup pepperoncini juice
- ¼ cup butter
Instructions
- Heat a large skillet over medium-high heat. Brown the roast for about 5 minutes per side.
- Place the roast in the bottom of a 6-quart slow cooker. Pour the pepperoncini juice over the roast.
- Sprinkle the ranch dressing mix and au jus mix over the top. Add the pepperoncini peppers and sliced butter.
- Cover and cook on low for 8–10 hours, or until fork-tender.
- Once cooked, shred the roast with a fork and mix it into the juices.
- Serve over mashed potatoes, egg noodles, or rice.
Notes
💡 Notes:
- Cook on high for 4–6 hours if you're short on time, but low and slow yields the best texture.
- If your roast is still tough, it just needs more time.
- Don’t open the lid frequently as it extends the cooking time.
- No need to add extra liquid — the butter and meat juices are enough.
- You can also make this recipe in a Dutch oven.
- To thicken the gravy, mix 1 tbsp cornstarch with 1 tbsp water, whisk into the juices, and simmer 10 minutes.
🔍 Estimated Nutrition (per serving):
- Calories: 481
- Carbohydrates: 4g
- Protein: 44g
- Fat: 32g
- Saturated Fat: 15g
- Cholesterol: 172mg
- Sodium: 668mg
- Potassium: 772mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 232 IU
- Vitamin C: 6 mg
- Calcium: 40 mg
- Iron: 5 mg