Introduction

Mississippi Pot Roast is a flavorful and tender slow-cooked beef dish that’s incredibly easy to prepare. With just a handful of simple ingredients and minimal effort, you get a rich, savory meal perfect for family dinners or casual gatherings.

The image shows shredded brown meat soaked in a dark, juicy sauce with some pieces glistening from the liquid. Mixed in are whole green peppers that add a pop of color on top of the meat. Pink silicone tongs with gold handles are clamping a small portion of the shredded meat and one green pepper. The dish is inside a white container and the close-up shot highlights the tender texture of the meat and the shiny surface of the peppers. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 lb. chuck roast (3-5 lbs will work)
1 oz. ranch packet (original, dip, or spicy packet can be used)
0.87 oz. brown gravy packet (McCormick preferred; see substitutions below)
1/2 cup unsalted butter (1 stick; salted can be used)
10 or more peperoncini peppers
1/4 cup peperoncini juice (optional, adds tanginess and flavor)

Instructions

Step 1: Add the chuck roast to the slow cooker. Browning the meat in a skillet beforehand is optional, but not necessary.
Step 2: Sprinkle the ranch seasoning packet and the brown gravy packet evenly over the top of the roast.
Step 3: Place the stick of butter on top, then add the peppers and pour in the peperoncini juice if using.
Step 4: Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 6-7 hours. Avoid lifting the lid during cooking to maintain heat and moisture.
Step 5: Once done, shred the roast directly in the slow cooker using two forks. Remove any large fatty pieces before serving.

Tips & Variations

For deeper flavor, sear the roast in a hot pan before placing it in the slow cooker.
If you don’t have a brown gravy packet, substitute with 1 tablespoon of beef bouillon mixed with 1 tablespoon of cornstarch to thicken.
Adjust the number of peperoncini peppers to control heat; remove seeds to reduce spiciness.
Serve over mashed potatoes, rice, or on sandwich rolls for a delicious meal.

Storage

Store leftover pot roast in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave until heated through. For longer storage, freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a white bowl filled with shredded brown cooked meat soaking in a rich, dark sauce. Scattered on top are several bright yellow-green pickled peppers, adding a bold splash of color against the textured meat. The glossy sauce surrounds the meat pieces, giving a moist and tender look. The bowl sits on a white marbled surface, and part of a white rim is visible on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for Mississippi Pot Roast?

Chuck roast is ideal because it becomes tender and flavorful when slow-cooked, but other cuts like brisket or round roast can be used if cooked low and slow to break down the connective tissue.

Is peperoncini juice necessary in this recipe?

No, the juice is optional but adds a nice tangy flavor that enhances the dish. You can omit it if you prefer a milder taste.