Mississippi Pot Roast is a legendary comfort food classic known for its incredibly tender texture and bold, savory flavor. Made with chuck roast slow-cooked alongside pepperoncini peppers, ranch seasoning, au jus gravy mix, and butter, this dish becomes melt-in-your-mouth juicy with a rich, tangy gravy. Whether cooked low and slow in a slow cooker or quickly in an Instant Pot, this easy recipe delivers unforgettable flavor with minimal effort.
Key Takeaways
• Ultra-tender, melt-in-your-mouth beef
• Minimal prep with simple ingredients
• Slow cooker or Instant Pot options
• Rich, savory gravy with tangy flavor
• Perfect for cozy family dinners
Why You’ll Love This Recipe
This pot roast requires almost no hands-on cooking yet produces deep, comforting flavor. The pepperoncini peppers add subtle tanginess without overwhelming heat, while butter and seasonings create a rich, savory sauce that coats the beef perfectly. It’s ideal for busy days when you want a hearty homemade meal waiting for you.
Ingredients
3–4 pound chuck roast
1 tablespoon olive oil (for searing, optional)
1 packet ranch seasoning mix
1 packet au jus gravy mix
6–8 pepperoncini peppers
1/2 cup pepperoncini juice (optional but recommended)
1/2 cup unsalted butter (1 stick)
Fresh parsley for garnish (optional)
Equipment
Slow cooker or Instant Pot
Large skillet (optional for searing)
Tongs
Forks for shredding
Step-by-Step Instructions
Slow Cooker Method
- Sear the roast (optional)
Heat olive oil in a skillet over medium-high heat and sear roast for 3–4 minutes per side for extra flavor. - Add to slow cooker
Place roast into the slow cooker. - Add seasonings
Sprinkle ranch seasoning and au jus mix evenly over the roast. - Add peppers and butter
Place pepperoncini peppers around the roast and pour in pepper juice if using. Add butter on top. - Cook low and slow
Cover and cook on LOW for 8 hours (or HIGH for 5–6 hours) until fork-tender. - Shred and serve
Shred beef directly in the juices and mix with gravy before serving.
Instant Pot Method
- Sear roast using sauté mode (optional).
- Add remaining ingredients and 1/2 cup water or broth.
- Pressure cook on HIGH for 60 minutes.
- Natural release for 10–15 minutes before shredding.
Tips & Variations
Use low-sodium seasoning packets if preferred.
Add carrots or potatoes for a full meal.
Serve leftovers in sandwiches or sliders.
Add extra pepperoncini for stronger tangy flavor.
Serving Suggestions
Serve over mashed potatoes, egg noodles, rice, or inside toasted sandwich rolls. It pairs perfectly with roasted vegetables or a simple green salad.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently with extra juices to keep meat moist.
Freeze for up to 3 months for easy meal prep.
Nutrition (Approx.)
Calories: 520 per serving
Protein: 40g
Carbohydrates: 4g
Fat: 38g
Fiber: 0g
FAQs
Is Mississippi Pot Roast spicy?
No, pepperoncini peppers add tanginess rather than heat.
Do I need to add liquid?
The roast releases juices while cooking, but pepper juice enhances flavor.
Can I skip searing?
Yes, it’s optional but adds deeper flavor.
What cut of beef works best?
Chuck roast is ideal due to its marbling and tenderness.
Can I cook it faster?
Yes, the Instant Pot method reduces cooking time significantly.
Conclusion
Mississippi Pot Roast is the ultimate set-it-and-forget-it comfort meal. With tender beef, rich savory gravy, and a signature tangy kick, this easy recipe delivers bold flavor and cozy satisfaction perfect for family dinners or meal prep.