Mississippi Pot Roast
Mississippi Pot Roast is a slow cooker classic that transforms a chuck roast with pepperoncini peppers, au jus gravy mix, and ranch seasoning into a tender, tangy, fall-apart main dish requiring minimal prep.
⚡Slow Cooker
Mississippi Pot Roast is a slow cooker classic that transforms a chuck roast with pepperoncini peppers, au jus gravy mix, and ranch seasoning into a tender, tangy, fall-apart main dish requiring minimal prep.
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Place the chuck roast in the bottom of a slow cooker.
Pour the entire jar of sliced pepperoncini peppers, including the juice, over the roast.
Sprinkle the packet of au jus gravy mix evenly over the top.
Sprinkle the packet of ranch seasoning mix over the top.
Cover and cook on low for 7 hours, or until the roast is tender and shreds easily.
Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months; reheat on low heat, adding beef broth if the braising liquid has reduced too much.
slow cooker (4–6 quart capacity) · Dutch oven (optional, for oven-braising method)
Yes. Sear the roast in a Dutch oven, add ingredients, cover, and braise in a 325°F oven for 3–4 hours until fork-tender.
Banana peppers or roasted red peppers work as alternatives, though they'll shift the flavor profile slightly. Pepperoncini provide the signature tangy heat.
Store in an airtight container for up to 4 days. Reheat gently on low heat or in the microwave, adding broth if needed to restore moisture.
Yes. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
It should shred easily with a fork and have no resistance when pierced. Most chuck roasts reach this point after 6–8 hours on low.
