Slow-cooked chuck roast with pepperoncini, butter, gravy mix, and ranch dressing. Juicy, tender, and bursting with flavor.
You know those days when you just feel like a complete failure in the kitchen? Like, no matter what you try, it all ends up burnt, soggy, or just… sad? Yeah, that was me a few years ago. I was on some kind of culinary losing streak, the kind where you start Googling “Easy recipes anyone can make” and somehow still mess it all up.
Then, one lazy Saturday, I stumbled upon this Mississippi Pot Roast Recipe while scrolling through Pinterest—probably while avoiding folding laundry or something equally productive. And it just hit me. Like, what if I made something so low-effort, even I couldn’t screw it up? Plus, the idea of dumping everything into a slow cooker and just… walking away? That’s my kind of magic.
So I did it. Threw everything in the crockpot like I was some genius chef who’d already nailed the “set it and forget it” lifestyle. Eight hours later, my husband walked into the kitchen, took one whiff, and gave me this look like I’d pulled off a miracle. “Is this a real dinner or one of your weird recipe experiments?” he asked. Thanks for the confidence boost, babe.
But the kicker? My kid, who thinks all beef should be in the form of a cheeseburger or tacos, actually liked it. Like, went back for seconds and asked for leftovers in his lunch. That never happens. Ever.
Since then, this Mississippi Pot Roast has been my secret weapon for when I want to feel like I’ve got my life together—even when I’m eating it straight out of the slow cooker with a fork like some kind of caveman. No shame.
Why You’ll Love This Mississippi Pot Roast Recipe?
Alright, let’s just get this out there. This recipe is practically fail-proof. And that’s not me trying to sound all positive and motivational. It’s literally so simple you could make it in your sleep. The whole point of a Mississippi Pot Roast Recipe is to be easy. Like, painfully easy. You just toss in a few ingredients, walk away, and come back to something that smells like a Michelin-starred restaurant just took over your kitchen.
What I love most? The way those pepperoncini peppers cut through all that buttery, savory goodness. It’s like someone knew you needed just a little zing to keep things interesting. And if you’re like me and you never say no to a sloppy, delicious sandwich… you’re in luck. Stuff that shredded beef into a crusty hoagie roll and prepare for the kind of messy, face-stuffing bliss you only see in commercials.
Ingredient Notes:
Okay, so let’s talk about what’s actually going on here. Because honestly, it’s not rocket science. But there are a few little details that make all the difference.
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Chuck Roast: This is your heavy hitter. The fatty, marbled goodness is what makes everything turn into a fork-tender masterpiece. And yeah, it’s gonna shrink as it cooks. I’ve made the mistake of thinking “Hmm, that’s a lot of beef…” only to be left with half of what I started with.
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Pepperoncini & Juice: The secret ingredient you never knew you needed. They’re tangy, briny, and just… punchy. Like a pickle’s cool cousin. If you’re into spicy stuff, go wild and throw in a few more.
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Unsalted Butter: I mean, you could use salted butter, but then you risk ending up with something so salty it feels like you just chugged ocean water. So, yeah, unsalted butter’s your friend here.
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Au Jus Gravy Mix: Adds all the deep, savory goodness you’d expect from something that cooked for hours. It’s like a cheat code for richness.
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Buttermilk Ranch Dressing Mix: This might be controversial, but I’m convinced ranch is one of those magical ingredients that can make just about anything taste better. I mean, who decided ranch was for salad, anyway?
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Salt & Pepper: Just a sprinkle. You don’t need much. The gravy mix is already bringing its own salty vibes.
Pro Tip: If you’ve got a few extra minutes (and I mean, who does?), sear your roast in a hot skillet before tossing it into the slow cooker. Adds some serious depth of flavor. Or maybe that’s just me trying to feel fancy.
How To Make Mississippi Pot Roast?
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Chuck Roast Time
Throw your chuck roast straight into the slow cooker. Nothing fancy. Just plop it in like you’ve done this a thousand times before.Want To Save This Recipe?
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Add the Flavor Bombs
Pour in the pepperoncini juice. Then, drop the actual pepperoncinis on top. Scatter butter chunks like you’re dealing cards. Sprinkle the au jus mix and ranch dressing mix all over. Salt and pepper if you’re feeling fancy. -
Set It and Forget It
Now, this is the best part. Just slap the lid on, set it to Low, and walk away. Seriously. For eight whole hours. Go watch a movie. Go do literally anything else. -
Shred & Serve
Fork-tender? Yes, please. Shred that beautiful hunk of beef and serve it however you like. Over mashed potatoes, crammed into hoagie rolls, or just… straight out of the slow cooker. No judgment.
Storage Options:
If you manage to have leftovers, first of all, congrats. Store them in an airtight container for up to 4 days in the fridge. To reheat, just nuke it in the microwave or warm it on the stove. It’s also freezer-friendly—just make sure to thaw it overnight before reheating.
Variations and Substitutions:
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Chicken Instead: Want a lighter version? Use chicken thighs.
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Veggies: Add carrots, potatoes, or onions for a full one-pot meal.
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Spice Things Up: More pepperoncinis or even a dash of hot sauce.
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Different Gravy Mix: No au jus? French onion soup mix totally works.
What to Serve with Mississippi Pot Roast?
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Mashed potatoes (obviously)
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Hoagie rolls
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Rice or egg noodles
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Roasted veggies
Frequently Asked Questions:
Can I make this in the oven instead of a slow cooker?
Definitely! Just pop it into a Dutch oven and bake at 275°F for about 4 hours.
Can I use a different cut of meat?
Sure, but nothing beats chuck roast. Seriously.
Can I make it dairy-free?
Just swap the butter for a dairy-free alternative. Easy.
There it is—probably the best Mississippi Pot Roast Recipe you’ll ever make. Try it out, and tell me I’m wrong. Go ahead, I’ll wait.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mississippi Pot Roast Recipe
Ingredients
- Chuck Roast: 1 3 lb piece, ideally well-marbled for tenderness.
- Pepperoncini: ½ 12 oz jar, whole peppers.
- Pepperoncini Juice: ½ 12 oz jar, extracted from the jar of pepperoncini.
- Unsalted Butter: ½ cup cut into small pieces for even melting.
- Au Jus Gravy Mix: 1 1 oz packet, providing a rich, savory flavor base.
- Buttermilk Ranch Dressing Mix: 1 0.4 oz packet, adding a creamy, herbed flavor.
- Salt and Ground Black Pepper: To taste for seasoning.
Instructions
Prepare the Slow Cooker:
- Place the chuck roast into the slow cooker. Ensure it is centered for even cooking.
Add Ingredients:
- Pour the pepperoncini juice over the chuck roast, ensuring the meat is evenly coated. Arrange the pepperoncini over the roast, distributing them evenly. Scatter the butter pieces across the roast. Sprinkle the au jus gravy mix and the buttermilk ranch dressing mix evenly over the meat. Season lightly with salt and ground black pepper as desired.
Cook the Roast:
- Cover the slow cooker and set it to cook on Low for approximately 8 hours. During this time, the roast will become fork-tender, absorbing the flavors from the added ingredients.
Shred and Serve:
- Once the cooking process is complete, carefully remove the roast from the slow cooker. Using two forks, shred the meat thoroughly. Serve hot with the gravy, either over mashed potatoes, rice, or within hoagie rolls for sandwiches.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
