Mississippi Pot Roast Slow-Cooked

This Mississippi pot roast is my favorite go-to for a cozy weekend dinner when I want something comforting without fuss. The slow cooking makes the beef incredibly tender while the pepperoncini adds just the right tangy zing that keeps me coming back for seconds.

I stumbled on this recipe during a family gathering and it quickly became our classic Sunday dinner. It’s one of those meals where everyone asks for the recipe because it tastes like you spent all day cooking though it’s so easy.

Ingredients

• 3 pounds chuck roast: choose a well-marbled cut for juicy tenderness slow cooking doesn’t need expensive cuts
• One packet ranch dressing mix: adds savory depth and herbs pick a fresh packet for brighter flavor
• One packet au jus gravy mix: contributes rich beefy notes even if you don’t use the gravy on top
• Six whole pepperoncini peppers: provide tang and mild heat look for bright peppers in a jar with juice included
• One cup low-sodium beef broth: helps keep the roast moist and balances the seasoning
• Two tablespoons olive oil or substitute bacon fat: for extra richness
• Salt and pepper to taste: seasoning well at each stage builds flavor in layers

Instructions

Pat the Roast:

Pat the chuck roast dry with paper towels to help sear properly then season generously with salt and pepper. This step is key to a flavorful crust.

Sear the Meat:

Heat olive oil over medium-high heat in a heavy skillet. Sear the roast on all sides for three to four minutes until browned well. This caramelization creates a flavorful base and locks in juices.

Layer Mixes and Roast:

Place half of the ranch dressing and au jus packets at the bottom of the slow cooker. Put the seared roast on top, then sprinkle the remaining mix over the meat. This layers flavor throughout.

Add Peppers and Broth:

Nestle the pepperoncini peppers around the roast and pour in a cup of beef broth. The broth keeps the pot moist while the peppers infuse a tangy brightness.

Set the Slow Cooker:

Cover and cook low for eight hours or high for four. The low and slow method breaks down connective tissue for melt-in-your-mouth beef.

Shred and Serve:

When done, shred the beef with two forks right in the juices to soak up all that flavor. Serve immediately over your favorite sides.

My favorite part is those pepperoncini peppers. One Thanksgiving we ran out of cranberry sauce so I served this roast instead and it was such a hit it became a new holiday tradition. The tangy pop from those peppers cuts through the richness perfectly.

Storage Tips

Store leftovers in an airtight container in the refrigerator and consume within three to four days. The flavor deepens overnight so consider making it a day ahead. To reheat, warm gently over low heat on the stove or microwave adding a splash of broth if needed.

Ingredient Swaps

If you don’t have ranch dressing mix you can substitute with dried onion powder, garlic powder, dried parsley, and a pinch of dill for a similar herbaceous flavor. For the au jus mix, beef bouillon granules work well in a pinch. Swap olive oil for bacon fat for extra smokiness.

Serving Ideas

This roast works beautifully over creamy mashed potatoes, buttery egg noodles, or steamed rice to soak up the delicious juices. Roasted or steamed green vegetables like broccoli or green beans add freshness. Leftover shredded beef also makes excellent sandwiches or tacos.

Trust the timing and slow heat to create fall-apart tender beef you will savor bite after bite.

Frequently Asked Recipe Questions

→ What cut of beef works best for this dish?

Chuck roast is preferred due to its marbling and connective tissue, which breaks down during slow cooking, yielding tender, flavorful meat.

→ Can I sear the meat in something other than olive oil?

Yes, searing in bacon fat or butter adds extra richness and depth to the final flavor.

→ How do pepperoncini peppers affect the flavor?

Pepperoncini peppers add a mild tangy heat and subtle acidity that balances the richness of the meat and seasonings.

→ Is it possible to cook this on a stovetop instead of a slow cooker?

While slow cooking is ideal for tenderness, braising in a covered pot on low heat for several hours can be an alternative method.

→ What can I serve alongside this pot roast?

Mashed potatoes, rice, or egg noodles complement the hearty, savory flavors and soak up the delicious juices.