Mississippi Pot Roast is a delicious slow-cooked beef dish that’s super easy to make. It combines beef, ranch seasoning, and pepperoncini peppers for a tasty and tender meal that’s perfect for any gathering!
This dish is so soft and juicy that you’ll want to save leftovers for sandwiches. Trust me, I often make way too much just for those seconds! 😋 Enjoy it over rice or with some crusty bread!
Key Ingredients & Substitutions
Chuck Roast: This cut is perfect for slow cooking since it becomes tender and flavorful. If you’re looking for a leaner option, you can substitute with brisket. Just keep in mind it may require different cooking times.
Ranch Seasoning Mix: This mix adds a creamy, tangy flavor to the roast. If you don’t have it on hand, you can make a homemade version using a mix of herbs like dill, parsley, garlic powder, and onion powder.
Au Jus Gravy Mix: This provides rich flavor to the dish. If you prefer a homemade approach, you can create a simple gravy using beef broth, cornstarch, and seasonings.
Pepperoncini Peppers: These add a nice tang and spice. If you can’t find them, pickled banana peppers or even jalapeños can work as substitutes for a different kind of heat.
Unsalted Butter: Butter keeps the meat moist and adds richness. If you want to reduce calories, you can use olive oil or omit it altogether, but your roast may be less rich.
How Can You Get the Best Flavor and Tenderness?
Slow cooking is the key to a tender and flavorful Mississippi Pot Roast. Properly layering ingredients and using the right cooking technique can elevate your dish.
- Start with searing the chuck roast in a hot pan before placing it in the slow cooker for enhanced flavor, though it’s optional.
- Layer the seasoning mix and pepperoncini on top, ensuring they coat the roast well.
- Add beef broth around the edges. This keeps the seasonings intact and adds moisture without washing them off.
- Let it cook on low for a full 8 hours. Trust the slow cooker; low and slow is the way to go for maximized flavor.
- When shredding the roast, return the meat back to the juices to soak in all that goodness.
How to Make Mississippi Pot Roast
Ingredients You’ll Need:
Main Ingredients:
- 3-4 pounds chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 6-8 whole pepperoncini peppers
- 1/2 cup unsalted butter (1 stick)
- Salt and pepper to taste
- Optional: 1 cup beef broth (for added moisture)
How Much Time Will You Need?
This Mississippi Pot Roast requires about 10 minutes of prep time and will cook slowly for around 8 hours. By the end of the day, you’ll have a tender and flavorful meal ready to serve!
Step-by-Step Instructions:
1. Preparing the Roast:
Start by placing the chuck roast right in the center of your slow cooker. This is where all the magic will happen!
2. Seasoning the Meat:
Sprinkle the ranch seasoning mix evenly over the top of the roast. Then, do the same with the au jus gravy mix. These two seasonings are what give the roast its delicious flavor, so don’t hold back!
3. Adding the Peppers and Butter:
Take the pepperoncini peppers and arrange them on top of the roast. They will add a nice tangy flavor as they cook. Next, cut the stick of butter into slices and place them on top of the roast and the peppers. This will keep everything moist and tasty.
4. Adding Extra Moisture (Optional):
If you’d like to have a bit more moisture in your pot roast, pour the beef broth around the sides of the roast. Just be careful to pour it so you don’t wash away any of the seasonings on top!
5. Cooking Time:
Now, cover your slow cooker and set it to cook on low for about 8 hours. You’ll know it’s done when the meat is tender and can easily be shredded with a fork.
6. Shredding the Meat:
Once your roast is ready, take it out of the slow cooker and use two forks to shred the meat into smaller pieces. Return the shredded meat back to the slow cooker, and give it a good stir to combine it with the juices.
7. Serving:
Serve your Mississippi pot roast hot, ladled with the delicious juices from the slow cooker. It goes great with mashed potatoes, rice, or even piled onto sandwiches. Enjoy!
And that’s it! You’ve just made a hearty and flavorful Mississippi Pot Roast that is sure to impress!
Can I Use a Different Cut of Meat?
Yes, you can use other cuts like brisket or round roast, but keep in mind that the cooking time might vary slightly. Brisket often takes a little longer to tenderize, while round roast may cook a bit faster. Be sure to monitor for tenderness!
What Can I Substitute for Pepperoncini Peppers?
If you don’t have pepperoncini, you can use banana peppers or even jalapeños for a bit of heat. If you prefer a milder taste, just skip them altogether or use sliced green bell peppers for flavor without the spice.
How to Store Leftover Mississippi Pot Roast?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. To reheat, thaw overnight in the fridge and then warm it gently on the stovetop or in the microwave, adding a splash of beef broth if it seems dry.
Can I Make This Recipe in the Oven?
Absolutely! To make it in the oven, preheat to 275°F (135°C). Follow the same steps to prepare the roast, then place everything in a Dutch oven. Cover tightly and cook for about 4-5 hours or until the meat is tender. Just make sure to check occasionally and add water if it starts to dry out.
