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This Mississippi pot roast is melt in your mouth tender, full of rich, incredible flavor, and couldn’t be easier. Just five ingredients and your slow cooker does all the work! It’s a Sunday favorite at our house, and I know you’ll love it too!
All the Reasons to Love It
- Set It & Forget It: Toss everything in the slow cooker and let it do the work!
- Flavor Explosion: The combo of ranch, au jus, butter, and tangy pepperoncini creates a rich, savory sauce that’s anything but boring.
- Versatile Leftovers: Shred for sandwiches, pile it on mashed potatoes, or tuck it into tacos for easy next day meals.
- Family Favorite: Even picky eaters can’t resist the tender beef and buttery, melt in your mouth flavor.
Mississippi Pot Roast Ingredients
- Choose a Well-Marbled Roast: A chuck roast with some fat will stay juicy and tender after slow cooking.
- Don’t Skip the Butter: It adds richness to the sauce and helps balance the tang from the peppers.
- Optional Extras: Add extra peppers for more tang or a splash of the pepperoncini juice to the mashed potatoes so they have added flavor.
How to Make Mississippi Pot Roast
If you’re looking for a new Sunday dish, this Mississippi Pot Roast recipe is simple to prep and full of cozy, savory flavors. Just follow the steps below for a fork-tender, delicious dinner your family will rave about!
- Add Ingredients to Crockpot: Add pork roast to the slow cooker, then sprinkle ranch and au jus gravy mixture packages on top. Top with butter and peppers.
- Cook and Shred: Cover with a lid, then cook on LOW for 8 hours. Use two forks to shred the meat gently, so it’s in bite sized, tender pieces. Enjoy with mashed potatoes!
Alyssa’s Pro Tip
Layer Flavors: Don’t just dump the seasoning, sprinkle the ranch and au jus evenly over the meat so every single bite is packed with flavor.
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Place 3-4 pounds chuck roast in the bottom of the slow cooker. Sprinkle 1 (1-ounce) packet ranch seasoning and 1 (1-ounce) packet au jus gravy mix on top of the roast. Top with ¼ cup butter and 8-10 pepperoncini peppers.
Cover with a lid and cook on LOW for 8 hours.
Shred with two forks and serve over mashed potatoes or noodles!
Storage & Reheating
- In the Refrigerator: Once the roast has cooled, place it in an airtight container and store it in the fridge. It will last for about 3-4 days.
- To Reheat: You can easily warm this up in the microwave just before serving!
Calories: 480kcalCarbohydrates: 1gProtein: 44gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 177mgSodium: 259mgPotassium: 789mgFiber: 0.5gSugar: 0.3gVitamin A: 311IUVitamin C: 11mgCalcium: 43mgIron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Slow Cooker Favorites
This story originally appeared on TheRecipeCritic
