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Mississippi Pot Roast is a tasty twist on the classic pot roast. It’s super easy to make with just five ingredients. You can cook this tender, flavorful roast in your slow cooker with minimal effort.
The recipe uses chuck roast, ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers. These simple ingredients come together to create a mouthwatering meal your family will love. It’s perfect for busy weeknights or lazy weekends when you want a hearty dinner without much fuss.
Exact Ingredients (Including Possible Substitutes)
Here’s what you’ll need to make a delicious Mississippi Pot Roast:
- 3-4 pound chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/2 cup butter (1 stick)
- 5-6 pepperoncini peppers
Don’t have these exact items? No worries! Try these substitutes:
For the chuck roast:
- Bottom round roast
- Rump roast
- Brisket
Instead of ranch dressing mix:
- Italian dressing mix
- Homemade blend of dried herbs and spices
Au jus gravy mix alternatives:
- Onion soup mix
- Beef bouillon powder
Butter substitutes:
- Olive oil
- Ghee
Pepperoncini pepper swaps:
- Banana peppers
- Jalapeños (for extra heat)
You can also add some extras to enhance the flavor:
- Sliced onions
- Minced garlic
- Baby carrots
- Quartered potatoes
Remember, the beauty of this recipe is its simplicity. Feel free to experiment with these ingredients to suit your taste!
Instructions
You can make Mississippi Pot Roast in a slow cooker or Dutch oven. Here’s how:
For slow cooker:
- Place chuck roast in the cooker
- Sprinkle ranch and au jus mixes on top
- Add pepperoncini peppers and butter
- Cook on low for 8 hours
For Dutch oven:
- Preheat oven to 325°F
- Sear roast on all sides in oil
- Add seasoning mixes, broth, and peppers
- Cook in oven for about 3-4 hours
The roast is done when it’s fork-tender. Shred the meat and serve with the gravy. You can pair it with noodles, rice, or mashed potatoes.
For extra flavor, you can sear the roast before adding it to the slow cooker too. This step is optional but adds nice color and taste.
Remember to adjust cooking time based on your roast size. Bigger cuts may need longer to get tender.
Tips, Tricks & Storing
Searing the roast before slow cooking adds great flavor. Heat oil in a skillet and brown each side for about 3 minutes.
For extra tenderness, try cutting the roast into large chunks before cooking.
Don’t skip the pepperoncini peppers! They give a unique tangy kick to the dish.
You can use low-sodium ranch mix if you’re watching your salt intake.
Leftovers taste even better the next day. Store them in an airtight container in the fridge for up to 3 days.
Want to freeze your pot roast? Let it cool completely first. Put it in a freezer-safe container and use within 3 months.
To reheat, thaw in the fridge overnight. Warm it in the oven at 325°F until heated through.
Try shredding leftover meat for sandwiches or tacos. It’s a tasty way to use up extras.
For a richer gravy, mix in a tablespoon of cornstarch before serving.
Pair your pot roast with mashed potatoes or rice to soak up the yummy juices.