Mississippi Pot Roast Recipe

Introduction

Mississippi Pot Roast is a tender, flavorful slow-cooked beef dish that melts in your mouth. With simple ingredients and minimal prep, it’s perfect for busy days when you want a hearty, comforting meal.

Ingredients

• 4 lb. chuck roast (3-5 lbs will work)
• 1 oz. ranch packet (original, dip, or spicy packet can be used)
• 0.87 oz. brown gravy packet (such as McCormick; see substitutions in tips)
• 1/2 cup unsalted butter (1 stick; salted butter can be used)
• 10 or more peperoncini peppers
• 1/4 cup peperoncini juice (optional but adds tanginess and flavor)

Instructions

1. Step 1: Place the chuck roast into the slow cooker. Browning the meat in a skillet beforehand is optional but not necessary.
2. Step 2: Sprinkle the ranch seasoning packet and brown gravy packet evenly over the roast.
3. Step 3: Add the stick of butter on top, then place the peperoncini peppers and pour the peperoncini juice over everything.
4. Step 4: Cover and cook on LOW for 8–10 hours or on HIGH for 6–7 hours. Avoid opening the lid during cooking to retain moisture and heat.
5. Step 5: Once cooked, shred the roast directly in the slow cooker using two forks, removing any fatty pieces as you go.

Tips & Variations

• For a gluten-free option, substitute the brown gravy mix with a gluten-free gravy mix or use a homemade gravy blend.
• If you prefer less spice, reduce the number of peperoncini peppers or omit the juice.
• Browning the roast before slow cooking adds extra flavor but lengthens prep time.
• Serve over mashed potatoes, rice, or inside sandwiches for versatile meals.

Storage

Store leftover Mississippi Pot Roast in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a saucepan over low heat or microwave until heated through. This roast also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook this in an Instant Pot?

Yes, you can use the slow cooker function on an Instant Pot or cook on the pressure cook setting for about 60 minutes, followed by natural pressure release.

What can I use instead of peperoncini peppers?

If peperoncini aren’t available, mild banana peppers or pickled pepperoncini substitutes can work, but the unique tang and flavor might be slightly different.

Mississippi Pot Roast Recipe

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★★★★★

4.5 from 87 reviews

This Mississippi Pot Roast recipe features a tender slow-cooked chuck roast simmered with ranch seasoning, brown gravy mix, butter, and tangy peperoncini peppers to create a savory and flavorful meal that’s easy to prepare and perfect for comforting dinners.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 8 to 10 hours (LOW) or 6 to 7 hours (HIGH)
• Total Time: 8 hours 10 minutes to 10 hours 10 minutes (LOW) or 6 hours 10 minutes to 7 hours 10 minutes (HIGH)
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 lb. chuck roast (3–5 lbs will work)
• 1 oz. ranch seasoning packet (can use original, dip, or spicy packet)
• 0.87 oz. brown gravy packet (McCormick recommended)
• 1/2 cup unsalted butter (1 stick; can use salted butter if preferred)
• 10 or more peperoncini peppers
• 1/4 cup peperoncini juice (optional for extra tanginess and flavor)

Instructions

1. Prepare the Roast: Place the chuck roast into the slow cooker. Browning the meat beforehand in a skillet is optional but not required.
2. Add Seasonings: Sprinkle the ranch seasoning packet and brown gravy packet evenly over the top of the roast in the slow cooker.
3. Add Butter and Peppers: Place the stick of butter on top of the seasoned roast. Then add the peperoncini peppers and pour the peperoncini juice over everything if using.
4. Slow Cook: Cover the slow cooker and cook on LOW heat for 8 to 10 hours or on HIGH heat for 6 to 7 hours. Avoid opening the lid during cooking to retain heat and moisture.
5. Shred and Serve: After cooking, use two forks to shred the roast directly in the slow cooker. Remove any large fatty pieces before serving.

Notes

• Using the peperoncini juice is optional but enhances the tangy flavor of the dish.
• You can brown the roast in a skillet before slow cooking for added flavor and crust, though it’s not necessary.
• You can substitute the McCormick brown gravy packet with any brown gravy mix packet of your choice.
• Leftovers can be stored in the refrigerator for up to 3-4 days and reheat gently on the stove or microwave.
• For a thicker gravy, remove the roast after shredding and stir the cooking juices on high in the slow cooker to reduce before serving.

Keywords: Mississippi Pot Roast, slow cooker roast, chuck roast recipe, easy pot roast, ranch seasoning roast, comfort food, slow cooker dinner, peperoncini roast