Mississippi Pot Roast Recipe
Introduction
Mississippi Pot Roast is a flavorful, tender beef roast that’s incredibly easy to prepare. Slow-cooked with a blend of ranch seasoning, au jus gravy mix, and tangy pepperoncini peppers, it’s a comforting meal perfect for busy days.
Ingredients
- 4 to 5 pound beef chuck roast (or pot roast)
- 1 ounce ranch seasoning mix (1 packet, about 2 tablespoons)
- 1 ounce au jus gravy mix (or brown gravy mix, low sodium, 1 packet)
- 6 pepperoncini peppers (plus ½ cup juice)
- ¼ cup butter
Instructions
- Step 1: In a large skillet over medium-high heat, brown the roast for about 5 minutes on each side until it develops a rich crust.
- Step 2: Place the browned roast in the bottom of a 6-quart slow cooker and pour in the pepperoncini juice.
- Step 3: Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the top of the roast.
- Step 4: Add the whole pepperoncini peppers and slice the butter, placing it on top of the roast.
- Step 5: Cover and cook on low for 8 to 10 hours until the meat is fork-tender.
- Step 6: Once cooked, shred the roast with a fork and mix it into the cooking juices for maximum flavor.
- Step 7: Serve the shredded pot roast over mashed potatoes, egg noodles, or rice for a hearty meal.
Tips & Variations
- For extra flavor, sear the roast with a little garlic and onion powder before browning.
- Substitute pepperoncini with banana peppers if you prefer a milder tang.
- Add sliced onions or mushrooms to the slow cooker for additional texture and taste.
- If you don’t have a slow cooker, cook in a covered Dutch oven at 325°F (160°C) for 3-4 hours until tender.
Storage
Store leftover pot roast in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of beef broth to keep it moist. You can also freeze cooked leftovers for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another cut of beef for this recipe?
Yes, other chuck cuts or brisket work well since they become tender when slow-cooked. Avoid lean cuts as they may dry out during the long cooking time.
Is it necessary to brown the roast before slow cooking?
Browning adds extra flavor and color, but it’s optional. Skipping this step will save time, though the final dish may be less rich in taste.
PrintMississippi Pot Roast Recipe
Mississippi Pot Roast is a flavorful and tender slow-cooked beef dish made with a chuck roast, ranch seasoning, au jus gravy mix, pepperoncini peppers, and butter. This easy recipe results in a melt-in-your-mouth roast with a tangy, savory sauce perfect to serve over mashed potatoes, egg noodles, or rice.
- Prep Time: 15 minutes
- Cook Time: 8 to 10 hours
- Total Time: 8 hours 15 minutes to 10 hours 15 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 4 to 5 pound beef chuck roast (or pot roast)
- 1 ounce ranch seasoning mix (1 packet, about 2 tablespoons)
- 1 ounce au jus gravy mix (or brown gravy mix, low sodium, 1 packet)
- 6 pepperoncini peppers (plus ½ cup juice)
- ¼ cup butter, sliced
Instructions
- Browning the Roast: In a large skillet, heat over medium-high and brown the chuck roast for about 5 minutes per side to develop flavor and seal in juices.
- Setting up the Slow Cooker: Place the browned roast in the bottom of a 6-quart slow cooker. Pour the reserved pepperoncini juice over the roast. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the top.
- Adding Peppers and Butter: Arrange the pepperoncini peppers on top of the roast and place the sliced butter over everything.
- Slow Cooking: Cover the slow cooker and cook on low heat for 8 to 10 hours, until the roast is fork-tender and easily shreds.
- Shredding the Meat: Remove the roast and shred it using two forks. Return the shredded beef to the slow cooker and mix it thoroughly with the cooking juices to soak up all the flavors.
- Serving: Serve the shredded Mississippi Pot Roast over mashed potatoes, egg noodles, or rice to enjoy a comforting and hearty meal.
Notes
- You can use a higher sodium ranch or gravy mix if preferred but the low sodium versions help control salt content.
- For extra spice, add more pepperoncini peppers or include some of their seeds.
- Leftovers reheat well and can be stored refrigerated for up to 3 days or frozen for up to 3 months.
- If you don’t have a slow cooker, you can cook this roast in an oven-safe dish covered at 275°F (135°C) for about 4-5 hours, or until fork tender.
Keywords: Mississippi pot roast, slow cooker roast, beef chuck roast recipe, easy pot roast, ranch seasoning beef, comfort food
