The Bestmississippi Pot Roast Recipe
What You’ll Love About This Recipe
This Mississippi Pot Roast is a game-changer for busy weeknights or cozy weekends, packing big flavor with minimal effort. You’ll love how the tender meat soaks up all the savory goodness, making every bite unforgettable.
- Easy prep: Just toss everything in the slow cooker and let it work its magic—no fuss, no stress.
- Rich, bold flavors: Tangy pepperoncini, savory ranch, and melt-in-your-mouth beef create a combo you’ll crave.
- Versatile serving options: Pile it on sandwiches, spoon over mashed potatoes, or enjoy it straight from the pot!
Recipe
Mississippi Pot Roast is a flavorful and tender dish that has become a favorite for many. This slow-cooked roast is known for its rich, savory taste and minimal preparation.
Ingredients:
- 3-4 lb chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter
- 5-6 pepperoncini peppers
- 1/4 cup pepperoncini juice
Instructions:
- Place the chuck roast in a slow cooker.
- Sprinkle the ranch seasoning and au jus gravy mix evenly over the roast.
- Add the butter on top of the roast.
- Place the pepperoncini peppers around the roast and pour the pepperoncini juice over everything.
- Cover and cook on low for 8 hours or on high for 4-5 hours, until the roast is tender and easily shreds with a fork.
- Shred the roast in the slow cooker and mix it with the juices. Serve warm.
Notes:
For extra flavor, you can sear the roast in a hot skillet before adding it to the slow cooker.
Equipment:
Slow cooker
Time:
Prep time: 10 minutes
Cooking time: 4-8 hours
Cuisine:
American
Serving:
6-8 servings
Nutrition
Nutrition facts can vary based on specific ingredients and portion sizes. Below is an estimated nutritional breakdown per serving.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 450 kcal |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Cholesterol | 120 mg |
| Sodium | 800 mg |
| Carbohydrates | 10 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Protein | 40 g |
What To Serve With It
I always think creamy mashed potatoes are perfect with Mississippi pot roast, soaking up that flavorful gravy. Roasted vegetables, like carrots and Brussels sprouts, add a nice crunch and balance to the meal. You could also try pairing it with something light, like a simple salad, if you’re looking for variety.
Mashed Potatoes
When I’m making Mississippi pot roast, I always think mashed potatoes are the perfect side—they’re creamy, comforting, and soak up all that delicious gravy. I love making them from scratch, leaving a few potato skins in for texture and flavor. Sometimes I even repurpose leftover mashed potatoes into crispy potato pancakes the next day—they’re such a treat! Whether I’m whipping them up with butter, cream, and just a pinch of salt, or keeping them rustic with a few lumps, they always pair perfectly with the rich, savory pot roast. It’s a combo that never disappoints!
Roasted Vegetables
Roasted vegetables are another fantastic side for Mississippi pot roast, adding color, texture, and a touch of sweetness to balance the dish’s richness. I love experimenting with vegetable pairings like carrots, parsnips, and Brussels sprouts—they caramelize beautifully in the oven. My go-to roasting methods involve tossing the veggies in olive oil, sprinkling them with salt, pepper, and herbs, then cooking at 400°F until they’re tender and golden. I sometimes add a splash of balsamic vinegar for extra flavor. It’s simple, but it always feels like a treat. Plus, the contrast between the savory roast and the sweet, crispy veggies is perfection!
