Mississippi Pot Roast Recipe
Introduction
Mississippi Pot Roast is a simple, flavorful slow-cooker meal that’s perfect for busy days. With tender chuck roast, tangy peperoncini peppers, and buttery gravy, this dish is a comforting classic that requires minimal effort.
Ingredients
- 4 lb. chuck roast (3-5 lbs will work)
- 1 oz. ranch packet (original, dip, or spicy packet can be used)
- 0.87 oz. brown gravy packet (such as McCormick)
- 1/2 cup unsalted butter (1 stick; salted butter can be used)
- 10 or more peperoncini peppers
- 1/4 cup peperoncini juice (optional but adds more tanginess and flavor)
Instructions
- Step 1: Place the chuck roast into the slow cooker. Browning the meat in a skillet beforehand is optional.
- Step 2: Sprinkle the ranch seasoning packet and the brown gravy mix evenly over the roast.
- Step 3: Add the stick of butter on top, then scatter the peperoncini peppers over the roast. Pour the peperoncini juice over everything if using.
- Step 4: Cover and cook on LOW for 8-10 hours or on HIGH for 6-7 hours. Avoid opening the lid during cooking.
- Step 5: Once done, shred the meat directly in the slow cooker using two forks. Remove any fatty pieces before serving.
Tips & Variations
- For deeper flavor, brown the roast in a hot skillet before adding it to the slow cooker.
- Adjust the number of peperoncini peppers depending on your desired level of tang and heat.
- If you can’t find brown gravy mix, substitute with onion soup mix or make a simple gravy using beef broth and thickener.
- Serve the shredded meat over mashed potatoes, rice, or in sandwiches for delicious variety.
Storage
Store leftover Mississippi Pot Roast in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. You can also freeze portions for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of beef for this recipe?
Chuck roast is ideal due to its fat content and tenderness when slow-cooked, but you can use brisket or rump roast as alternatives.
What if I don’t have peperoncini peppers or juice?
You can substitute with banana peppers or mild pickled peppers, though the flavor will be slightly different. Leaving out the juice will reduce tanginess but the dish remains tasty.
PrintMississippi Pot Roast Recipe
Mississippi Pot Roast is a tender, flavorful slow-cooked beef roast infused with tangy peperoncini peppers and rich butter, combined with ranch and brown gravy seasonings to create a deliciously savory dish that’s perfect for easy family meals.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6–8 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 4 lb. chuck roast (3–5 lbs will work)
- 1 oz. ranch seasoning packet (original, dip, or spicy packet can be used)
- 0.87 oz. brown gravy packet (McCormick brand recommended)
- 1/2 cup unsalted butter (1 stick, salted butter can be used)
- 10 or more peperoncini peppers
- 1/4 cup peperoncini juice (optional for added tanginess and flavor)
Instructions
- Prepare the Roast: Place the chuck roast directly into the slow cooker. Browning the meat in a skillet beforehand is optional but not necessary for this recipe.
- Add Seasonings: Sprinkle the entire ranch seasoning packet and brown gravy packet evenly over the top of the roast in the slow cooker.
- Add Butter and Peppers: Place the whole stick of butter on top of the roast. Add the peperoncini peppers and pour in the peperoncini juice if using.
- Cook the Roast: Cover the slow cooker with its lid and cook on LOW for 8 to 10 hours or on HIGH for 6 to 7 hours. Avoid opening the lid during cooking to retain moisture and tenderness.
- Shred and Serve: Once cooked, shred the roast using two forks directly in the slow cooker. Remove any fatty pieces before serving.
Notes
- The brown gravy packet can be substituted with homemade or other brand brown gravy mixes if McCormick is unavailable.
- Using the peperoncini juice adds a tangier flavor to the dish but is optional.
- Do not skip the butter as it contributes to the rich, silky texture of the roast.
- For thicker gravy, remove the roast, pour cooking juices into a saucepan, and reduce on stovetop before serving.
- This recipe is perfect for meal prepping and tastes even better the next day.
Keywords: Mississippi pot roast, slow cooker roast, chuck roast recipe, peperoncini roast, easy pot roast
