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A tender Mississippi pot roast, slow-cooked to perfection, served with gravy.

Classic Mississippi Pot Roast

A tender and flavorful Mississippi Pot Roast, slow-cooked to perfection with ranch seasoning, au jus gravy, butter, and pepperoncini. This easy recipe delivers a delicious and comforting meal that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 people
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lb (approx 1.5-2 kg) Chuck Roast
  • 1 tbsp Olive Oil
  • 1 packet Ranch Seasoning Mix (1 oz / 28g)
  • 1 packet Au Jus Gravy Mix (1 oz / 28g)
  • 1/2 cup (113g) Unsalted Butter cut into slices or pats
  • 1/4 cup Jarred Pepperoncini Peppers with 1-2 tablespoons of brine
  • Salt to taste
  • Freshly Ground Black Pepper to taste

Equipment

  • Large, heavy-bottomed skillet or Dutch oven
  • Slow cooker
  • Cutting board or shallow dish
  • Two forks

Method
 

Cooking
  1. Pat the chuck roast dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the roast for 3-4 minutes per side until golden brown.
  2. Transfer the seared roast to a slow cooker.
  3. Evenly sprinkle the ranch seasoning mix and au jus gravy mix over the roast.
  4. Arrange butter slices on top of the roast and scatter pepperoncini peppers around it, adding 1-2 tablespoons of their brine.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours until the roast is tender and easily shreddable.
  6. Remove the cooked roast from the slow cooker and shred it into pieces using two forks.
  7. Skim excess fat from the slow cooker liquid if desired, then return the shredded beef and stir it into the gravy. Serve hot.

Notes

For a spicier kick, add more pepperoncini peppers and a bit more of their brine. Serve this pot roast with mashed potatoes, rice, or crusty bread to soak up the delicious gravy. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.