Mississippi Pot Roast

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This Mississippi Pot Roast is melt-in-your-mouth tender, packed with rich, savory flavor, and unbelievably easy to make! Just toss everything in the slow cooker, let it work its magic, and get ready for a delicious dinner!

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 563kcal

Author: Nora from Savory Nothings

Ingredients

2 tablespoons oil
1 (~4 pound ) beef chuck roast
3 cloves garlic crushed, optional
2 tablespoons pepperoncini juice optional
1 (0.8-oz ) packet brown gravy mix low sodium if desired; OR ½ (1-oz) packet au jus gravy mix; OR homemade mix (see notes)
1 (1-oz) packet Ranch seasoning mix low sodium if desired; OR homemade mix (see notes)
6-8 pepperoncini peppers
1 stick unsalted butter sliced (½ cup or 8 tablespoons)

Instructions

Sear roast: Heat 2 tablespoons oil in large skillet over medium-high heat. Sear 1 (~4 pound ) beef chuck roast on all sides until browned, about 3-4 minutes each side. Transfer to 5-6 quart slow cooker with 3 cloves garlic (crushed) and 2 tablespoons pepperoncini juice, if using.
Season: Sprinkle top of roast evenly with 1 (0.8-oz ) packet brown gravy mix and 1 (1-oz) packet Ranch seasoning mix (or alternatively with homemade seasoning blends - see notes). Arrange 6-8 pepperoncini peppers and 1 stick unsalted butter (sliced) on top.
Slow cook: Cover and cook on LOW for 8-10 hours. Do not cook on high.
Serve: Once roast is fall-apart tender, shred and serve.

Notes

Ingredient notes

Chuck roast – Best for tender, juicy results. Bottom round works but is less flavorful.
Gravy mix – Use low sodium brown gravy mix or ½ packet of au jus mix to avoid excess salt.
Pepperoncini & juice – Adds tang without heat. Skip juice for a milder taste.
Butter – Use unsalted to balance saltiness.
Ranch seasoning – Low sodium is best.

Homemade seasoning blends:

Au jus: 4 teaspoons beef bouillon powder, 4 teaspoons cornstarch, 1 teaspoon onion powder, ½ teaspoon dried parsley flakes, ¼ teaspoon garlic powder, ground black pepper to taste

Ranch seasoning mix: 2 tbsp dried buttermilk powder, 1 tsp dried parsley, 1 tsp dried dill, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried chives (optional), ½ tsp salt (adjust to taste), and ¼ tsp black pepper.

Recipe tips

Sear the meat – Locks in flavor and creates a richer sauce.
Cook on LOW – High heat makes the roast tough. 8-10 hours on low is key!
Don’t overdo the seasoning – Au jus and ranch can be salty; adjust to taste.

Storage Tips

Make ahead – Sear the meat, refrigerate overnight, and cook the next morning.
Leftovers – Store in an airtight container in the fridge for up to 3 days.
Freezing – Shred and freeze with juices for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.

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