This Mississippi Pot Roast is a tender, rich, fall-apart beef dish that I love making whenever I want something comforting with very little effort. The combination of ranch seasoning, au jus mix, pepperoncini, and butter creates a savory, tangy sauce that soaks into every shred of the roast.
Why You’ll Love This Recipe
I love this recipe because it requires just a handful of ingredients and almost no hands-on work. The beef becomes incredibly tender, the pepperoncini add a pleasant tang, and the slow cooking process builds an irresistible depth of flavor. It’s one of those set-it-and-forget-it meals that always delivers.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3–4 pounds beef chuck roast
2 tablespoons olive oil
12 pepperoncini peppers
1/4 cup pepperoncini juice
1 (1 oz) packet au jus gravy mix
1 (1 oz) packet ranch seasoning mix
1/2 cup unsalted butter (1 stick), cut into pats
Directions
Oven Method
I preheat the oven to 275°F.
I heat olive oil in a Dutch oven over medium-high heat and sear the roast on all sides.
I remove the pot from heat, pour in the pepperoncini juice, place the peppers around the roast, sprinkle the au jus and ranch seasoning over the top, and add the butter pieces.
I cover the pot and cook for 3–4 hours, or until the meat is tender enough to shred.
I shred the beef with two forks and mix it into the juices before serving.
Slow Cooker Method
I sear the roast in a skillet with olive oil.
I transfer it to the slow cooker and add the pepperoncini juice, peppers, au jus mix, ranch seasoning, and butter.
I cover and cook on LOW for about 8 hours.
I shred the meat directly in the slow cooker and stir it into the juices.
Instant Pot Method
I cut the roast into 3–4 large chunks.
Using the sauté setting, I brown the meat in olive oil.
I turn off sauté and add 3/4 cup water, the pepperoncini juice, peppers, au jus mix, ranch seasoning, and butter.
I seal the lid and cook on HIGH pressure for 60 minutes, then allow a natural release for 15 minutes before quick-releasing the rest.
I shred the roast and mix it into the liquid.
Servings And Timing
Serves: 6
Prep time: 5 minutes
Cook time (oven): 3 hours 30 minutes to 4 hours
Cook time (slow cooker): about 8 hours on LOW
Cook time (Instant Pot): about 1 hour 30 minutes including pressure time
Variations
I add extra pepperoncini if I want a bolder tangy flavor.
I sometimes add up to 1 cup water or beef broth if I want extra sauce.
I use low-sodium seasoning packets when I want to reduce the saltiness.
I sprinkle in a little cayenne if I’m in the mood for more heat.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for 3–4 days.
I freeze portions for up to 3 months and reheat them in the microwave or on the stovetop. I usually add a splash of water or broth when reheating to keep the meat moist.
FAQs
How should I serve Mississippi Pot Roast?
I like serving it over mashed potatoes, rice, noodles, or inside sandwich rolls.
Can I skip searing the meat?
Yes, but I prefer searing because it adds richer flavor and better color to the final dish.
Can I make this ahead of time?
Absolutely. I often make it earlier in the day and keep it warm in the slow cooker until serving.
Is this recipe spicy?
It’s mildly tangy rather than spicy. If I want heat, I simply add more pepperoncini or a pinch of cayenne.
What cut of beef works best?
A well-marbled chuck roast works best because it becomes incredibly tender during slow cooking.
Conclusion
I love how effortless and flavorful this Mississippi Pot Roast is. It’s one of those recipes that feels cozy, satisfying, and always crowd-pleasing. Whether I’m serving it for a family dinner or meal-prepping for the week, it never disappoints.
This Mississippi Pot Roast is a tender, rich, fall‑apart beef dish that combines savory ranch seasoning, au jus mix, butter and tangy pepperoncini peppers to create a flavorful sauce that soaks into every shred of the roast.
Ingredients
3–4 pounds beef chuck roast
2 tablespoons olive oil
12 pepperoncini peppers
¼ cup pepperoncini juice
1 (1 oz) packet au jus gravy mix
1 (1 oz) packet ranch seasoning mix
½ cup unsalted butter (1 stick), cut into pats
Instructions
Oven Method: Preheat oven to 275 °F. Heat olive oil in a Dutch oven over medium‑high heat and sear the roast on all sides. Remove from heat. Pour in the pepperoncini juice around the roast, arrange the peppers around the roast, sprinkle on the au jus and ranch seasoning mixes, and place the pats of butter on top. Cover and cook for 3–4 hours or until the meat is tender enough to shred.
Slow Cooker Method: Sear the roast in a skillet with olive oil, then transfer to a slow cooker. Add the pepperoncini juice, peppers, au jus mix, ranch seasoning and butter. Cover and cook on LOW for about 8 hours. Shred the meat directly in the slow cooker and stir into the juices.
Instant Pot Method: Cut the roast into 3–4 large chunks. Using the sauté setting, brown the meat in olive oil. Turn off sauté, add about ¾ cup water plus the pepperoncini juice, peppers, au jus mix, ranch seasoning and butter. Seal lid and cook on HIGH pressure for 60 minutes, then allow a natural release for 15 minutes. Shred the roast and mix into the liquid.
Notes
Adding the pepperoncini juice contributes tang and helps tenderize the beef. :contentReference[oaicite:0]{index=0}
Searing the roast before slow‑cooking adds flavor and better browning. :contentReference[oaicite:1]{index=1}
No need to add extra liquid with the slow cooker method—juices from the roast plus butter and pepperoncini provide enough. :contentReference[oaicite:2]{index=2}
If you prefer more sauce, you can add up to 1 cup beef broth or water. (Variation note.)
Prep Time:5 minutes
Cook Time:≈ 3 ½ to 4 hours (oven) or ~8 hours (slow cooker)
