The Mississippi Pot Roast is a Southern comfort food classic — rich, tender, and bursting with bold flavors. Originating from a simple home-cooked recipe in Mississippi, this dish has become a viral sensation for good reason. Made with just a few ingredients, it delivers melt-in-your-mouth beef that’s savory, tangy, and buttery. Whether you cook it in a slow cooker or oven, this roast is sure to win everyone over.
Ingredients
- 3–4 lb chuck roast (beef)
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- ½ cup (1 stick) unsalted butter
- 6–8 pepperoncini peppers (whole or sliced)
- Optional: ¼ cup pepperoncini juice (for extra tang)
- Optional: Salt and pepper to taste
How to Make Mississippi Pot Roast
🕐 Slow Cooker Method:
- Prepare the meat:
Pat the chuck roast dry with paper towels. (You can season lightly with salt and pepper if desired.) - Layer the ingredients:
Place the roast in the slow cooker. Sprinkle the ranch mix and au jus mix evenly over the top. - Add flavor:
Place butter on top of the roast, then add the pepperoncini peppers around it. - Cook low and slow:
- Low: 8–9 hours
- High: 4–5 hours
The meat should be tender enough to pull apart easily with a fork.
- Shred and serve:
Remove the roast, shred it with two forks, and return it to the juices before serving.
🥘 Oven Method:
- Preheat the oven to 325°F (160°C).
- Follow the same layering steps as above in a Dutch oven.
- Cover tightly and cook for 3–4 hours, until fork-tender.
What to Serve With Mississippi Pot Roast
- Mashed potatoes (classic pairing)
- Buttered egg noodles
- White rice
- Roasted or steamed vegetables
- Dinner rolls or cornbread to soak up the gravy
Pro Tips
- For extra richness, add a splash of beef broth if your roast is lean.
- Use banana peppers instead of pepperoncinis for a milder flavor.
- To make it creamier, stir in a few tablespoons of cream cheese at the end.
- Shred and store leftovers with juices in an airtight container — they taste even better the next day!
Recipe FAQs
Q: Can I use a different cut of beef?
Yes! While chuck roast gives the best tenderness and flavor, round roast or brisket can also work.
Q: What if I don’t like it spicy?
Pepperoncinis aren’t too spicy, but you can reduce them or skip the juice for a milder taste.
Q: Can I make this in an Instant Pot?
Absolutely — pressure cook on High for 60 minutes, then allow a 15-minute natural release.
Q: How long does it last?
Store leftovers for up to 4 days in the fridge or 3 months in the freezer.
