Why Make This Recipe
Mississippi Pot Roast is a simple yet flavorful dish that is perfect for family dinners or gathering with friends. It’s a set-it-and-forget-it type of meal that delivers tender, juicy meat with minimal effort. The unique combination of ranch seasoning and au jus gravy makes this roast incredibly tasty, while the pepperoncini peppers add a tangy kick. Once you taste it, you’ll understand why this dish has become a favorite among many home cooks!
How to Make Mississippi Pot Roast
Ingredients
- 3-4 pounds chuck roast
- 1 packet ranch seasoning
- 1 packet au jus gravy mix
- 1/2 cup pepperoncini peppers (with juice)
- 1/2 cup beef broth
- Salt and pepper to taste
- Optional: sliced onions, garlic cloves
Directions
- Place the chuck roast in the crockpot.
- Sprinkle the ranch seasoning and au jus gravy mix over the roast.
- Add the pepperoncini (and any optional ingredients) around the roast.
- Pour the beef broth and some of the pepperoncini juice over the top.
- Cover and cook on low for 8 hours or until the meat is tender.
- Shred the roast and serve with the cooking juices.
How to Serve Mississippi Pot Roast
Mississippi Pot Roast is typically served hot, shredded, and drenched in its flavorful juices. It pairs well with mashed potatoes, rice, or crusty bread to soak up all the delicious flavors. You can also serve it on a bun for a satisfying sandwich.
How to Store Mississippi Pot Roast
If you have leftovers, place them in an airtight container and store them in the refrigerator. They will stay fresh for about 3-4 days. You can also freeze the leftovers for longer storage, up to 3 months. Just make sure to use a freezer-safe container.
Tips to Make Mississippi Pot Roast
- For even more flavor, sear the chuck roast in a hot skillet before placing it in the crockpot.
- Adjust the spice level by adding more or fewer pepperoncini peppers according to your taste.
- For a richer flavor, you can use homemade beef broth instead of store-bought.
MAKE-AHEAD, LEFTOVERS & REHEATING MISSISSIPPI POT ROAST
MISSISSIPPI POT ROAST IS AN EXCELLENT MAKE-AHEAD MEAL BECAUSE THE FLAVORS ACTUALLY GET BETTER AS IT SITS. YOU CAN PREP IT IN THE MORNING (OR EVEN THE NIGHT BEFORE), LET IT COOK LOW AND SLOW, AND THEN KEEP IT ON “WARM” UNTIL DINNERTIME. IT’S ALSO GREAT FOR MEAL PREP: PORTION THE SHREDDED MEAT WITH SOME COOKING JUICES INTO INDIVIDUAL CONTAINERS AND STORE THEM IN THE FRIDGE OR FREEZER FOR QUICK LUNCHES OR DINNERS.
WHEN REHEATING, ADD A SPLASH OF BEEF BROTH OR WATER IF THE JUICES HAVE THICKENED TOO MUCH. YOU CAN REHEAT IT GENTLY ON THE STOVETOP OVER LOW HEAT, IN THE MICROWAVE (COVERED SO IT DOESN’T DRY OUT), OR IN A COVERED DISH IN THE OVEN. LEFTOVER MISSISSIPPI POT ROAST IS PERFECT FOR SANDWICHES, SLIDERS, TACOS, OR SERVED OVER MASHED POTATOES OR RICE FOR A FAST “SECOND-DAY” MEAL.
Variation
You can customize this recipe by adding vegetables like carrots and potatoes to the crockpot. They will cook along with the roast and soak up all the savory juices.
FAQs
CAN I USE A DIFFERENT CUT OF MEAT?
YES, YOU CAN USE OTHER CUTS, BUT THE RESULTS MAY VARY. CHUCK ROAST IS RECOMMENDED BECAUSE IT HAS ENOUGH MARBLING (FAT) TO BECOME VERY TENDER AND FLAVORFUL DURING LONG, SLOW COOKING. BRISKET OR ROUND ROAST CAN ALSO WORK, BUT ROUND IS LEANER AND CAN TURN OUT A LITTLE DRIER IF IT’S OVERCOOKED. IF YOU USE A DIFFERENT CUT, MAKE SURE IT’S SUITABLE FOR SLOW COOKING (TOUGHER, WELL-MARBLED CUTS) AND CHECK THE MEAT TOWARDS THE END OF COOKING TIME. IF IT STILL FEELS TOUGH, IT USUALLY JUST NEEDS MORE TIME ON LOW UNTIL IT SHREDS EASILY WITH A FORK.
CAN I MAKE THIS DISH WITHOUT A CROCKPOT?
ABSOLUTELY! IF YOU DON’T HAVE A CROCKPOT, A DUTCH OVEN OR HEAVY OVEN-SAFE POT WORKS VERY WELL. FOLLOW THE SAME STEPS: SEASON AND (OPTIONALLY) SEAR THE ROAST, ADD THE SEASONINGS, PEPPERONCINI, AND LIQUIDS, THEN COVER TIGHTLY WITH A LID. COOK IT IN THE OVEN AT ABOUT 325°F (165°C) FOR 3–4 HOURS, OR UNTIL THE MEAT IS FALL-APART TENDER. YOU CAN ALSO SIMMER IT VERY GENTLY ON THE STOVETOP OVER LOW HEAT, MAKING SURE IT STAYS COVERED AND DOESN’T BOIL HARD. THE KEY IS LOW AND SLOW COOKING UNTIL THE ROAST SHREDS EASILY.
IS THIS RECIPE SPICY?
THE BASE RECIPE HAS A MILD HEAT LEVEL. PEPPERONCINI PEPPERS ARE MORE TANGY AND SLIGHTLY SPICY RATHER THAN “HOT,” SO MOST PEOPLE FIND THIS DISH VERY FAMILY-FRIENDLY. IF YOU PREFER A MILDER FLAVOR, YOU CAN USE FEWER PEPPERS OR RINSE SOME OF THE SEEDS OUT BEFORE ADDING THEM. IF YOU LIKE MORE HEAT, SIMPLY ADD EXTRA PEPPERONCINI, USE SOME OF THEIR JUICE, OR STIR IN RED PEPPER FLAKES OR A DASH OF HOT SAUCE BEFORE SERVING. THIS WAY YOU CAN EASILY ADJUST THE SPICE LEVEL TO SUIT YOUR TASTE.
Mississippi Pot Roast
Ingredients
Main Ingredients
- 3-4 pounds chuck roast Recommended cut for tenderness
- 1 packet ranch seasoning
- 1 packet au jus gravy mix
- 1/2 cup pepperoncini peppers (with juice) Add more for extra spice
- 1/2 cup beef broth Homemade beef broth can enhance flavor
- to taste Salt and pepper
- Optional sliced onions, garlic cloves Can enhance flavor
Instructions
Preparation
- Place the chuck roast in the crockpot.
- Sprinkle the ranch seasoning and au jus gravy mix over the roast.
- Add the pepperoncini (and any optional ingredients) around the roast.
- Pour the beef broth and some of the pepperoncini juice over the top.
- Cover and cook on low for 8 hours or until the meat is tender.
- Shred the roast and serve with the cooking juices.