Description
If you’ve ever wanted a dinner that feels like a warm hug without spending hours in the kitchen, this is it. The legendary Mississippi Pot Roast is all about simplicity and flavor—just a few ingredients tossed in a slow cooker, and in hours, you’ll have tender, juicy beef that shreds effortlessly, soaked in a tangy, buttery gravy. This recipe is perfect for busy weeknights, potlucks, or any time you need a comforting, crowd-pleasing meal.
Ingredients
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3–4 lb beef chuck roast
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1 packet ranch seasoning mix
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1 packet au jus gravy mix (or brown gravy mix)
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6–8 pepperoncini peppers, plus 1–2 tbsp of their brine
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½ cup (1 stick) unsalted butter
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Fresh cracked pepper, to taste
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Optional garnish: chopped parsley
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For serving: mashed potatoes or your favorite sides
Instructions
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Prepare the crockpot: Place the chuck roast in the slow cooker. No need to sear first—the slow cooking will make it tender.
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Add seasonings: Sprinkle the ranch and au jus mixes evenly over the roast.
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Add peppers and butter: Scatter the pepperoncini peppers around the roast and pour in 1–2 tablespoons of their brine. Place the stick of butter on top.
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Cook: Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the meat shreds easily with two forks.
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Shred and mix: Remove the roast and shred it directly in the pot, mixing it with the juices.
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Serve: Spoon over mashed potatoes, rice, or bread, and garnish with parsley if desired.
Notes
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Don’t skip the pepperoncini brine: It adds a tangy punch that balances the richness of the butter and meat.
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Control saltiness: Use unsalted butter and adjust seasoning packets if you prefer lower sodium.
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Thicker gravy: Mix 2 tbsp cornstarch with 2 tbsp cold water, stir into the juices, and cook on HIGH for 15–20 minutes.
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Instant Pot option: Add 1 cup beef broth, cook on high pressure for 60–70 minutes, then natural release for 15 minutes.