Mississippi Pot Roast

Name: Mississippi Pot Roast (Slow Cooker)
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chuck roast; salt, to taste; black pepper, to taste; 2 tbsp oil; 2 cups beef broth; 1 (1 oz) packet au jus gravy mix; 1 (1 oz) packet ranch seasoning mix; 3/4 cup sliced pepperoncini; 3/4 cup pepperoncini juice; 1/4 cup butter; mashed potatoes, for serving

Mississippi pot roast is a slow-cooker braise of chuck roast seared, then cooked low and slow with ranch seasoning, au jus, pepperoncini peppers, and butter until fork-tender. The tangy, buttery braising liquid is the signature element that sets it apart from traditional pot roast.

⚡Slow Cooker

🌍American 🏷️Mississippi pot roast 🏷️Pot roast 🏷️Chuck roast 🏷️Beef

🏷️Slow cooker

🏷️Comfort food

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TikTok

Total

7h 15m

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 lbs chuck roast
salt, to taste
black pepper, to taste
2 tbsp oil
2 cups beef broth
1 (1 oz) packet au jus gravy mix
1 (1 oz) packet ranch seasoning mix
3/4 cup sliced pepperoncini
3/4 cup pepperoncini juice
1/4 cup butter
mashed potatoes, for servingoptional

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Instructions

1
Liberally season the chuck roast on all sides with salt and pepper.
2
Heat a few tablespoons of oil in a large pan over high heat.
3
Once the pan is very hot, carefully place the roast in the pan and sear for 4 minutes per side without moving it to develop a good crust. Sear the edges for a couple of minutes as well.
4
Remove the seared roast and set it aside. Pour the beef broth into the hot pan to deglaze, scraping up all the browned bits from the bottom.
5
Place the seared roast into a slow cooker. Sprinkle the au jus gravy mix and ranch seasoning mix evenly over the top.
6
Pour the beef broth from the pan into the slow cooker around the roast.
7
Add the sliced pepperoncini, pepperoncini juice, and place the butter on top of the roast.
8
Cover the slow cooker and cook on low for about 7 hours, or until the beef is fall-apart tender.
9
Once cooked, use two forks to shred the beef directly in the slow cooker. Let it sit in the juices for a few minutes to absorb more flavor.
10
Serve the shredded beef and gravy over mashed potatoes or as desired.

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Tips & Notes

Pro tips

Pat the chuck roast dry before searing—moisture prevents browning. A good crust adds depth to the braising liquid.
Don't skip the pepperoncini juice; it provides essential acidity and flavor that balances the ranch and butter.
Place the roast fat-side up in the slow cooker so fat renders down and bastes the meat throughout cooking.
If liquid is too thin at the end, remove the roast and simmer the braising liquid on high (uncovered) for 15–20 minutes to concentrate it.

Substitutions

Au jus gravy mix → 2 tbsp tomato paste + 1 tbsp Worcestershire + 1 cup beef broth (omit 1 cup broth from recipe)
Ranch seasoning mix → 2 tsp dried dill + 1 tsp garlic powder + 1 tsp onion powder + 1/2 tsp black pepper
Pepperoncini peppers → sliced banana peppers or pickled jalapeños (reduces tanginess slightly; adjust juice to taste)

Storage & make-ahead

Store leftovers in an airtight container for up to 4 days. Reheat gently in the slow cooker on low, or in a covered pot over medium-low heat, adding a splash of broth if needed.

Equipment

slow cooker (4–6 quart) · heavy-bottomed skillet or Dutch oven (for searing)

Common Questions

Can I make Mississippi pot roast in the oven instead of a slow cooker?

Yes. Sear the roast, then braise covered in a 300°F oven for 3–4 hours, or until fork-tender. Use the same liquid ingredients and check doneness every hour.

What cut of meat works best for this recipe?

Chuck roast (2–3 lbs) is ideal because it has enough marbling and connective tissue to become tender during long, slow cooking. Avoid lean cuts.

Can I skip the searing step?

Searing isn't mandatory but strongly recommended—it builds flavor through browning and helps seal in juices. If skipping, add 30 minutes to cooking time.

How do I know when the roast is done?

The roast is done when it shreds easily with a fork and shows no resistance in the thickest part. Typically 6–8 hours on low or 3–4 on high.

Can I make this ahead and freeze it?

Yes. Cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge and reheat gently on low in the slow cooker.