Mississippi Pot Roast Recipe
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.
- 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
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
- Prepare the Roast: Place the chuck roast into the slow cooker. Browning the meat beforehand in a skillet is optional but not required.
- Add Seasonings: Sprinkle the ranch seasoning packet and brown gravy packet evenly over the top of the roast in the slow cooker.
- 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.
- 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.
- 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
Find it online: https://todayquickmeals.com/mississippi-pot-roast-recipe/
