This Mississippi pot roast recipe is everything it’s cracked up to be! Fall-apart tender with a robust gravy flavored with ranch and pepperoncini peppers. Serve with mashed potatoes for an easy dinner your family will want over and over!
Mississippi Pot Roast Recipe
Nothing says comfort food like pot roast and this original Mississippi roast recipe takes it to a whole new level.
It’s one of our favorites along with classic cream of mushroom pork chops baked in the oven.
Chuck roast is slowly simmered in the Crock-Pot until tender…and that gravy – oh my!
It’s flavored with beef au jus, ranch dressing mix, butter and pepperoncini peppers.
Not only that, but it’s a dump and go recipe which means you can throw everything in the slow cooker and forget about it for 8 hours.
Warning: the delicious aroma in your house may cause hunger cravings!
Serve this Mississippi roast over mashed potatoes (our favorite!), egg noodles or rice.
You can even make Mississippi roast sandwiches out of it, which is how we devoured the leftovers.
Mississippi Roast Sandwiches:
Slice a French baguette or sub roll in half, add the shredded roast, your favorite cheese and extra peppers if you’re feeling spicy. It’s so delicious dipped in the gravy!
Mississippi pot roast is the easiest thing to make.
Simply place the ingredients in a crockpot in the order listed.
The butter is completely optional (I’ve seen some recipes use up to a whole stick of butter)! I prefer to leave it out and save some calories, but it enriches the gravy.
I don’t recommend leaving out the peppers since they add flavor and the vinegar from the brine helps to tenderize and balance the richness.
They are not spicy at all once they’ve cooked for several hours – all that’s left is a little “zip” or “zest.”
This recipe was passed to me by a friend with young children and they actually fight over who gets to eat the peppers!
If you’re concerned about spice, try it with just the pepperoncini juice.
Mississippi Roast in Oven:
If you don’t want to use a slow cooker, this roast can just as easily be made in the oven.
Place the ingredients in large oven safe baking dish or roasting pan and cover tightly with foil. Bake at 300°F for about 1 hour per pound.
This is the same oven cooking method I use for my Mexican barbacoa recipe and it melts in your mouth!
The oven is a great option if you’d like to double the recipe and a Crock-Pot just isn’t large enough.
I also prefer this way on cold winter days when it’s nice to have the oven on a few hours.
- 3-4 lbs beef chuck
- 1 packet ranch seasoning
- 1 packet au jus gravy
- 2 tablespoons unsalted butter (optional)
- 1/2 16oz jar peperoncini peppers (about 10 peppers and ½ cup juice)
- Place the chuck roast in a 6-quart slow cooker.
- Sprinkle with ranch and au jus packets.
- Top with pieces of butter, peppers and juice.
- Cover and cook on LOW for 8 hours or until tender and falls apart with a fork.
Cover baking dish tightly with foil and bake at 300°F for about 1 hour per pound, or until easily shredded with a fork.
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Nutrition Information:Yield: 6
Amount Per Serving: Calories: 356