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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!
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Prep Time 15 minutes
Cook Time 8 hours 5 minutes
Servings: 4 serving
Course: Beef, Main Course, Slow Cooker
Cuisine: American
Calories: 480
Ingredients Method Notes

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

Method
 

  1. Heat a large skillet over medium-high heat. Brown the roast for about 5 minutes per side.
  2. Place the roast in the bottom of a 6-quart slow cooker. Pour the pepperoncini juice over the roast.
  3. Sprinkle the ranch dressing mix and au jus mix over the top. Add the pepperoncini peppers and sliced butter.
  4. Cover and cook on low for 8–10 hours, or until fork-tender.
  5. Once cooked, shred the roast with a fork and mix it into the juices.
  6. 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