Description
Hey friend! Olivia here, apron dusted with flour and heart full of excitement. Can you smell that? It’s the warm, buttery, tangy-savory aroma of Mississippi Pot Roast simmering in the slow cooker. If you want a dish that hugs your soul after a long day, gathers family around the table, and requires less effort than folding a fitted sheet (we all know that struggle!), you’ve hit the jackpot. This Southern legend is pure lazy-day magic with just five pantry staples. Ready to make your kitchen smell like a hug? Let’s dive in!
Ingredients
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3–4 lb chuck roast (fatty cut for silky tenderness)
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1 packet ranch seasoning mix
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1 packet onion soup mix
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½ cup (1 stick) butter (ghee or less butter works too)
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½ jar pepperoncini peppers (6–8 peppers + juice)
Instructions
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Place the chuck roast in your slow cooker (no searing needed).
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Sprinkle ranch and onion soup mixes evenly over the meat.
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Scatter pepperoncini peppers on top and drizzle 3–4 spoonfuls of the pepperoncini juice (it’s salty, so no added salt needed).
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Place the stick of butter on top—whole! Don’t stir; layering keeps the meat moist and flavorful.
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Cover and cook on low for 8 hours or high for 4–5 hours until meat shreds easily with a fork.
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Remove roast, shred, discard excess fat, and return to slow cooker. Stir into juices and let soak for 10 minutes.
Notes
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Italian Style: Swap ranch for Italian dressing mix; add sun-dried tomatoes.
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Keto: Serve over cauliflower mash with extra butter.
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Spicy: Use jalapeños instead of pepperoncinis; add cumin.
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Veggie Boost: Toss in carrots and potatoes in the last 3 hours.
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Instant Pot: Cook high pressure 60 mins, natural release.
- Prep Time: 10 minutes
- Cook Time: : 8 hours (low) or 4–5 hours (high)
Nutrition
- Calories: 390 Cal Per Serving
- Fat: 28g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 32g