Mississippi Pot Roast
Mississippi Pot Roast is a hearty, slow-cooked beef dish known for its tender, melt-in-your-mouth chuck roast and rich, flavorful sauce made with ranch seasoning, au jus gravy mix, butter, and pepperoncini peppers. This easy-to-make comfort food is perfect for family dinners, offering a savory, tangy, and buttery flavor profile that’s both nostalgic and satisfying.
- Prep Time: 10 minutes
- Cook Time: 8 hours (slow cooker low) / 1 hour (Instant Pot high pressure)
- Total Time: 8 hours 10 minutes (slow cooker) / 1 hour 10 minutes (Instant Pot)
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Slow Cooking / Pressure Cooking
- Cuisine: American
- Diet: Gluten Free (check seasoning labels)
Ingredients
Scale
Main Ingredients
- 3 to 4 pounds chuck roast
- 1 packet ranch seasoning mix (about 1 oz)
- 1 packet au jus gravy mix (about 1 oz)
- 4 tablespoons unsalted butter, cut into pats
- 5 to 7 pepperoncini peppers
- Optional: 1/4 cup beef broth (to adjust sauce consistency)
Instructions
- Prepare the Chuck Roast: Pat the chuck roast dry with paper towels to ensure a better sear and flavor infusion. Lightly season the roast with salt and pepper before placing it into your slow cooker or Instant Pot.
- Add the Flavor Boosters: Evenly sprinkle the ranch seasoning mix and au jus gravy mix over the top of the roast. Place the butter pats on top of the roast and arrange the pepperoncini peppers around the meat. Optionally, add some juice from the pepperoncini jar and beef broth to keep the roast moist and enhance the tangy flavor.
- Cook Low and Slow: For slow cooker: cook on low for 8 hours or on high for 4 to 5 hours until the beef is fork-tender. For Instant Pot: cook on high pressure for about 60 minutes, then allow natural pressure release.
- Shred and Serve: Once cooked, let the roast rest a few minutes to lock in juices. Shred the beef directly in the pot using two forks, mixing it thoroughly with the sauce. Serve over mashed potatoes, rice, buttery egg noodles, or use it in sandwiches or tacos.
Notes
- Use chuck roast for best tenderness and flavor due to its marbling.
- Do not skip butter; it adds richness and moisture.
- Include some pepperoncini juice for tangy depth.
- Keep the lid closed during cooking to maintain heat and moisture.
- Let the roast rest briefly after cooking before shredding.
Nutrition
- Serving Size: 1 cup shredded beef with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg
Keywords: Mississippi Pot Roast, slow cooker pot roast, tender beef roast, ranch seasoning pot roast, comfort food, easy pot roast recipe
Find it online: https://linacorner.com/mississippi-pot-roast/