There’s nothing quite like a slow-cooked roast that melts in your mouth with every bite.
This Mississippi pot roast combines savory seasonings, butter, and tangy pepperoncini for a dish that’s hearty, flavorful, and comforting.
It’s the kind of meal that feels effortless but tastes like it’s been simmering with love all day.
Why You’ll Love This Recipe
The slow cooker does all the work, making this meal nearly hands-free.
It’s rich, juicy, and tangy with the perfect blend of butter, spices, and peppers.
The roast is versatile—serve it with potatoes, rice, or in sandwiches.
It’s always a crowd-pleaser for family dinners or gatherings.
What You’ll Need (Ingredient Highlights)
Beef chuck roast is the star cut, perfect for slow cooking until tender.
Ranch dressing mix adds creamy, herby flavor to the meat.
Au jus gravy mix deepens the savory richness of the dish.
Unsalted butter ensures a juicy, melt-in-your-mouth texture.
Pepperoncini and their brine bring a zesty tang that balances the richness.
Pro Tips Before You Start
Sear the roast before slow cooking for extra depth of flavor.
Use unsalted butter since the mixes already contain sodium.
Adjust the number of pepperoncini based on your spice preference.
Cook on low for best results—slow cooking makes it fork-tender.
Shred the roast directly in the slow cooker to mix with the juices.
How to Make Mississippi Pot Roast with Pork
Step 1 – Prepare the roast
Season chuck roast lightly with salt and pepper on both sides.
Step 2 – Place in the slow cooker
Transfer the roast to your slow cooker.
Step 3 – Add seasoning and butter
Sprinkle ranch mix and au jus gravy mix over the roast. Place butter on top.
Step 4 – Add peppers and juice
Arrange pepperoncini around the roast and pour in their juice.
Step 5 – Cook low and slow
Cover and cook on low for 7–8 hours until the roast is fork-tender.
Step 6 – Shred and serve
Shred with two forks and serve with cooking juices over your favorite sides.
What to Serve Them With
Serve with creamy mashed potatoes for a classic pairing.
Try it over rice or egg noodles for a hearty dinner.
Use it as a sandwich filling with crusty bread or soft buns.
Pair with roasted vegetables for a balanced meal.
Variations / Substitutions
Swap beef chuck for pork shoulder or chicken thighs.
Use banana peppers if you prefer less heat.
Replace au jus mix with onion soup mix for a different twist.
Make it dairy-free with plant-based butter.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze shredded meat with juices for up to 2 months.
Reheat gently in a saucepan or microwave with a splash of broth.
FAQs
Can I make this in the oven instead of a slow cooker?
Yes, cover and bake at 300°F for 3–4 hours until tender.
Can I use a different cut of beef?
Yes, brisket or round roast works, though chuck is most tender.
Is this recipe spicy?
Not very, the pepperoncini add tang more than heat.
Can I make it without butter?
Yes, though butter adds richness—try olive oil as a substitute.
Do I need to sear the roast first?
It’s optional, but searing adds more flavor.
Can I cook this on high?
You can, but the texture won’t be as tender—stick with low if possible.
Can I use homemade ranch seasoning?
Yes, a mix of dried herbs, garlic, and onion powder works well.
What can I do with leftovers?
Turn them into sandwiches, tacos, or even pot roast hash.
Can I make this gluten-free?
Yes, use gluten-free gravy and ranch seasoning mixes.
What sides go best with this roast?
Mashed potatoes, rice, noodles, or roasted veggies all pair beautifully.
Final Thoughts
This Mississippi pot roast is the definition of comfort food—rich, juicy, and full of flavor.
It’s simple enough for weeknights yet special enough for gatherings.
Once you try it, it’s sure to become a family favorite.