Mississippi Pot Roast
Let Me Tell You About This Pot Roast (and That One Time With the Wrong Pepperoncini…)
Alright, before we get into the nitty gritty, there’s just something about Mississippi Pot Roast that brings out my chatty side. Whenever I make it—usually on chilly Sundays when I’m wearing socks that don’t even match—I can practically hear my Aunt Martha (not her real name, but the spirit’s there) in my kitchen muttering about how some folks just can’t leave a good roast alone. This is one of those recipes that’s so easy, you’ll wonder if you’ve forgotten a step; plus, the house smells amazing. I’ve definitely botched it before—once used way too many pepperoncini and my youngest still talks about the “spicy beef incident!”—but you know what? No one ever went hungry.
Why I Keep Making This (and Yes, My Family Goes Nuts Over It)
I make this when I just can’t muster the energy for a complicated dinner (or, let’s be honest, when I’ve left the grocery shopping to the last minute). My family goes crazy for this because it’s just so dang tender, and I swear it tastes even better when you’re half-distracted catching up on your favorite podcast (shoutout to The Lazy Genius, who weirdly, inspired me to embrace lazy roasts). But truly, there’s just something magic about tossing a few simple ingredients in the slow cooker, walking away, and coming back to a dinner that actually feels like you fussed. I used to fret about the weird mix of seasonings—ranch and au jus?—but honestly, it just works.
Ingredients (and What I Swap When I’m in a Pinch)
- One 3-4 pound chuck roast (I’ve used brisket too; not quite the same but still fine. My grandmother swore by the local butcher, but any quality supermarket cut works. Tried stew meat once—don’t recommend, gets stringy!)
- 1 packet ranch dressing mix (Hidden Valley is classic but sometimes I just grab the store brand—no one notices)
- 1 packet au jus gravy mix (real truth: brown gravy mix is close enough if it’s all you’ve got)
- A stick of unsalted butter (I’ve tried cutting down to half—a little healthier but not as luscious. Don’t use margarine. Just no.)
- 5–10 pepperoncini peppers (I toss in a handful, seeds and all, but if the kids are nervous I pick out the seeds. If you love heat, go wild. Banana peppers sorta work if that’s what you can get, but the flavor is milder.)
- Optional: A splash of the pepperoncini juice (for those of us who like a little extra tang—I pour in roughly a tablespoon, completely unscientific)
Here’s How I Make It (Casual Directions & a Little Chaos)
- First, just plonk the roast right in your slow cooker. No browning needed—honestly, I tried browning once and didn’t taste much difference (but you do you).
- Sprinkle the ranch and au jus packets evenly over the top. Do not mix—I repeat, don’t stir it in. Just let it rain flavor.
- Toss the butter on there; I just set the whole stick right in the center. It looks a bit absurd, but trust the process.
- Add your pepperoncini peppers on and around the roast. If you’re feeling fancy, pour in some juice. Sometimes I just dump from the jar, other times I measure—depends how awake I am.
- Cover and cook on low for 8 hours, or high for about 4-5 if you’re impatient (on second thought, low really does make a difference—less chewy, more juicy).
- This is the point where it smells like you’ve worked for hours. I usually sneak a taste while shredding (forks are fine, but those little meat shredder claws are fun if you’re into gadgets). Shred it all up in the juices. If it looks too soupy, no panic—it’ll settle after resting a bit.
Notes, Straight From the Trenches
- I used to think you had to sear the meat—even read about it on Serious Eats—but honestly, it’s less messy this way and I haven’t noticed a life-changing upgrade.
- If you’re light on pepperoncini, just use what you have; it’ll still turn out.
- I think leftovers taste even better the next day (if they last—mine rarely do).
- Actually, using salted vs. unsalted butter doesn’t really matter as much as I used to think it did. Go with what’s in the fridge.
Variations I’ve Tried (and the One We Don’t Talk About)
- I once tried adding carrots and potatoes right in at the start—tasty, but everything got a bit too soft for my liking. Roasting them separately works better!
- If you’re dairy-free, use ghee or a dairy-free butter; the flavor’s different, but the overall results are OK (not my personal favorite).
- Swapping in Italian dressing mix instead of ranch wasn’t fantastic—just saying. Would not do again.
- Short on time? Slice the roast in half before slow cooking; it absorbs more flavor, but be ready for shreddier meat.
Tools I Use (But You Can Get Creative)
I usually use my trusty old 6-quart slow cooker (a wedding gift; it’s held up better than my nonstick pans, which is saying something). But if you don’t have a slow cooker, you can absolutely do this in a Dutch oven—low oven, maybe around 275 F, for 3–4 hours. It’s one of those set it and forget it kinda deals. If you’re feeling old school (or just don’t want to clean extra stuff), a baking dish with foil works in a pinch too.
How I Store Leftovers (Not That I Usually Have Any…)
Leftover Mississippi Pot Roast keeps in the fridge for up to three days. I just pop it in a container, slop in all the juices, and reheat on the stove or microwave. You can freeze it, though mine’s never made it that far. Honestly, it disappears faster than socks in the dryer.
How We Like To Eat It (And Yes, It’s Personal!)
This pot roast is wild on creamy mashed potatoes (that’s tradition here). Sometimes I heap it on a toasted hoagie roll with provolone, if we need a mood lift. Rice works too—or, if you’re really hungry, over homemade egg noodles (which I’ve only made from scratch once; boxed works fine, promise). Oh! My neighbor even piles leftovers on a baked potato—pretty clever, right?
Pro Tips and Things I’ve Learned The Hard Way
- Don’t rush the cooking time. Once I tried upping the heat to get it done for a last-minute dinner—tough as a $2 steak. Low and slow wins every time.
- If you worry about salt, use low-sodium mixes (the regular packets can get pretty salty, but if you’ve already made it, just serve with extra potatoes—soak up the flavor!)
- Don’t skimp on the butter. I tried it—it just isn’t as, well, decadent.
- Let the roast rest ten-ish minutes after shredding. Trust me; the juices soak back in.
FAQ (Because People Really Messaging Me About This Stuff!)
- Can I make this without a slow cooker?
- Yep! A heavy Dutch oven in a low oven does wonders. Just check now and then so it doesn’t dry out. Slow and steady still wins, no matter what.
- Is it really spicy?
- Not at all, unless you dump in half a jar of pepperoncini. I usually stick to five or six. My son calls it “spicy cow,” but he’s a bit dramatic.
- What’s with the ranch mix? Is that weird?
- I thought so too at first, but it gives this background tang (not salad dressing flavor, promise). Totally worth it.
- How do you keep the roast from falling apart when serving?
- I don’t! That’s the best part. If you need neater slices, chill overnight—seriously, it’ll firm up for cleaner serving.
- Can I freeze leftovers?
- Totes, but between you and me, it never makes it that long around here. If you must, use a good container, and add plenty of cooking juice so it stays nice and moist.
So there you have it. Mississippi Pot Roast: the easy, cozy, gloriously unfussy recipe that’s rescued dinner more times than I can count. And if you’re feeling adventurous (or just out of ideas for dinner), it’s worth a shot. Shoot me a note if you discover a new twist—I’m all ears, even if I am terrible at replying quickly. That’s life.
Ingredients
- 3 lb beef chuck roast
- 1 oz packet ranch dressing mix
- 1 oz packet au jus gravy mix
- 1/2 cup unsalted butter (1 stick)
- 8 pepperoncini peppers
- 1/4 cup pepperoncini juice
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
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1Pat the beef chuck roast dry with paper towels and season lightly with black pepper.
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2Heat vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side.
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3Place the seared roast in the slow cooker. Sprinkle ranch dressing mix and au jus gravy mix over the top.
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4Add whole pepperoncini peppers and pour pepperoncini juice over the roast. Place butter on top of the roast.
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5Cover and cook on low for 8 hours, or until the roast is tender and shreds easily with a fork.
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6Shred the roast with two forks and mix with the juices before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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