Mississippi Pot Roast

Name: Mississippi Pot Roast (Slow Cooker)
Prep time: 5 min
Cook time: 7 h
Total time: 7 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb chuck roast; 1 (16 oz) jar sliced pepperoncini peppers, with juice; 1 (1 oz) packet au jus gravy mix; 1 (1 oz) packet ranch seasoning mix

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

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

🏷️

🏷️Slow cooker

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TikTok

Total

7h 5m

Servings

6

Difficulty

Easy

Est. Cost

$11–$18

Recipe Source

View original recipe

From TikTok

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Ingredients

3 lb chuck roast
1 (16 oz) jar sliced pepperoncini peppers, with juice
1 (1 oz) packet au jus gravy mix
1 (1 oz) packet ranch seasoning mix

4 Ingredients

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Instructions

1
Place the chuck roast in the bottom of a slow cooker.
2
Pour the entire jar of sliced pepperoncini peppers, including the juice, over the roast.
3
Sprinkle the packet of au jus gravy mix evenly over the top.
4
Sprinkle the packet of ranch seasoning mix over the top.
5
Cover and cook on low for 7 hours, or until the roast is tender and shreds easily.

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Tips & Notes

Pro tips

Do not skip searing the roast before slow cooking—this builds flavor depth and helps the meat retain moisture.
Stir pepperoncini peppers and their juice halfway through cooking to distribute the tangy flavor evenly.
For a thicker gravy, mix cornstarch with cold water and stir it into the braising liquid during the last 30 minutes of cooking.
Shred or slice the roast against the grain for maximum tenderness; a 3 lb chuck roast on low typically takes 6–8 hours.

Substitutions

au jus gravy mix → homemade au jus using beef broth, beef bouillon, and Worcestershire sauce (1 cup broth + 2 tsp bouillon + 1 tsp Worcestershire)
ranch seasoning mix → homemade ranch blend using dried dill, parsley, chives, garlic powder, onion powder, and salt (roughly 1–2 tablespoons total)

Storage & make-ahead

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.

Equipment

slow cooker (4–6 quart capacity) · Dutch oven (optional, for oven-braising method)

Common Questions

Can I make Mississippi Pot Roast in the oven instead of a slow cooker?

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.

What can I substitute for pepperoncini peppers?

Banana peppers or roasted red peppers work as alternatives, though they'll shift the flavor profile slightly. Pepperoncini provide the signature tangy heat.