Description
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)
- Category: Main Course
- Method: Slow‑Cook / Oven / Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: ≈ 450
- Sugar: 2 g
- Sodium: ≈ 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 160 mg
