Mississippi Pot Roast Recipe
Introduction
Mississippi Pot Roast is a tender, flavorful slow-cooked beef dish that’s easy to prepare with just a few simple ingredients. Its rich, tangy sauce infused with pepperoncini peppers makes it a comforting meal perfect for any day of the week.
Ingredients
- 4 to 5 pound chuck roast (or pot roast)
- 1 ounce ranch seasoning mix (1 packet, about 2 tablespoons)
- 1 ounce au jus gravy mix (or brown gravy mix, low sodium, 1 packet)
- 6 pepperoncini peppers (plus ½ cup juice)
- ¼ cup butter
Instructions
- Step 1: In a large skillet over medium-high heat, brown the roast for about 5 minutes per side to develop flavor.
- Step 2: Place the browned roast in the bottom of a 6-quart slow cooker and pour in the pepperoncini juice.
- Step 3: Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the top of the roast.
- Step 4: Add the whole pepperoncini peppers and slice the butter over the roast.
- Step 5: Cover and cook on low for 8 to 10 hours, or until the roast is fork-tender and easily shreds.
- Step 6: Remove the roast and shred it with two forks, then return the shredded meat to the slow cooker and mix it with the cooking juices.
- Step 7: Serve the shredded roast over mashed potatoes, egg noodles, or rice for a hearty meal.
Tips & Variations
- For extra richness, add a splash of beef broth before cooking to keep the roast moist.
- Use turkey chili seasoning instead of ranch for a different flavor twist.
- If you prefer spicy food, include a few sliced jalapeños along with the pepperoncini peppers.
- Leftovers can be used in sandwiches or tacos for a delicious second meal.
Storage
Store leftover Mississippi Pot Roast in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet or microwave, adding a little broth or water if needed to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of beef for this recipe?
Yes, a chuck roast is preferred for its tenderness and marbling, but brisket or shoulder cuts can also work well when cooked low and slow.
Can I make this recipe in an oven instead of a slow cooker?
Absolutely. After browning, place the roast and ingredients in a covered roasting pan and cook in a 300°F oven for 3 to 4 hours until tender.
PrintMississippi Pot Roast Recipe
Mississippi Pot Roast is a tender and flavorful slow-cooked beef roast that combines the savory taste of chuck roast with zesty pepperoncini peppers, ranch seasoning, and au jus gravy mix. This comforting dish is perfect for a hearty family meal and is easy to prepare using a slow cooker.
- Prep Time: 15 minutes
- Cook Time: 8 to 10 hours
- Total Time: 8 hours 15 minutes to 10 hours 15 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 4 to 5 pound chuck roast (or pot roast)
- 1 ounce ranch seasoning mix (1 packet, about 2 tablespoons)
- 1 ounce au jus gravy mix (or brown gravy mix, low sodium, 1 packet)
- 6 pepperoncini peppers
- ½ cup pepperoncini juice
- ¼ cup butter, sliced
Instructions
- Brown the roast: In a large skillet over medium-high heat, brown the chuck roast for about 5 minutes on each side to develop flavor and seal in juices.
- Prepare the slow cooker: Place the browned roast in the bottom of a 6-quart slow cooker and pour the ½ cup of pepperoncini juice over the roast.
- Add seasonings and toppings: Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the roast. Then add the whole pepperoncini peppers on top, followed by sliced butter.
- Slow cook the roast: Cover the slow cooker and cook on low heat for 8 to 10 hours, or until the meat is fork-tender and easy to shred.
- Shred and mix: Once cooked, shred the roast directly in the slow cooker using two forks. Mix the shredded meat thoroughly with the cooking juices and peppers for maximum flavor.
- Serve: Serve the tender, flavorful meat over mashed potatoes, egg noodles, or rice for a complete comforting meal.
Notes
- Use low sodium au jus gravy mix if you want to control salt levels.
- Browning the roast before slow cooking enhances the flavor but can be skipped for convenience.
- Adjust the number of pepperoncini peppers to control the level of tangy spice.
- Leftover roast can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serving the shredded roast over mashed potatoes or noodles allows the flavorful juices to soak into the base, adding extra depth.
Keywords: Mississippi pot roast, slow cooker roast, pepperoncini roast, ranch seasoning pot roast, easy beef roast recipe
