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Mississippi Pot Roast

Mississippi pot roast is a slow-cooked chuck roast simmered in ranch seasoning, au jus mix, pepperoncini, and butter for a tender, juicy shred. Cook it on LOW until the beef pulls easily and the cooking juices turn rich for serving over mashed potatoes, rice, or sandwiches.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Chuck roast
  • 3.5 lb chuck roast
Ranch seasoning mix
  • 1 packet ranch seasoning mix 1 oz packet
Au jus gravy mix
  • 1 packet au jus gravy mix 1 oz packet
Pepperoncini peppers
  • 7 pepperoncini peppers use 6–8
Pepperoncini juice
  • 0.5 cup pepperoncini juice
Unsalted butter
  • 0.5 cup unsalted butter 1 stick
Garlic powder
  • 1 tsp garlic powder
Fresh parsley
  • 0.5 tbsp fresh parsley optional garnish
Mashed potatoes
  • 1 lb mashed potatoes for serving
Rice
  • 1 cup rice for serving
Sandwich rolls
  • 8 sandwich rolls for serving

Method
 

Load the slow cooker
  1. Place the chuck roast in the slow cooker so it sits flat in an even layer.
  2. Sprinkle the ranch seasoning mix, au jus gravy mix, and garlic powder evenly over the roast.
  3. Pour the pepperoncini juice around the roast to help keep the meat moist as it cooks.
  4. Add the butter on top of the roast in small pieces so it melts into the juices during cooking.
  5. Place the pepperoncini peppers around and on top of the beef so they distribute flavor throughout the pot.
Slow cook and finish
  1. Cover and cook on LOW for 8–10 hours, until the beef is very tender.
  2. Or cover and cook on HIGH for 5–6 hours, until the beef is tender enough to shred.
  3. Shred the beef using two forks once the roast is fully cooked and easily pulls apart.
  4. Stir the shredded meat into the cooking juices so the roast absorbs the ranch and au jus flavor.
  5. Garnish with fresh parsley and serve over mashed potatoes, rice, or sandwich rolls.

Notes

Pro tip: For the deepest flavor, don’t skimp on the butter melting into the juices; keep the lid closed during the first hours to maintain temperature. Store leftovers in the refrigerator for up to 4 days in an airtight container; freeze for up to 3 months. For a lower-sodium option, choose reduced-sodium ranch seasoning and au jus mix.