Ohhh Mississippi roast—that fall-apart, salty-tangy, buttery magic 😌🥩
Here’s the classic, no-nonsense version that basically cooks itself.
Mississippi Pot Roast
Ingredients:
- 3–4 lb (1.5–2 kg) chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 6–8 pepperoncini peppers
- 1/4–1/2 cup pepperoncini juice (to taste)
- 1/2 cup unsalted butter (1 stick), sliced
- Optional: garlic cloves or sliced onions
Instructions (Slow Cooker – Classic Way):
- Add roast to slow cooker
Place chuck roast in the slow cooker (no need to sear—optional though). - Season
Sprinkle ranch seasoning and au jus mix evenly over the roast. - Add peppers & butter
Place pepperoncini peppers around and on top of the roast. Pour in pepperoncini juice.
Lay butter slices on top. - Cook low & slow
- LOW: 8 hours (best texture)
- HIGH: 4–5 hours
- Shred & serve
Shred with forks and mix into the buttery juices before serving.
Oven Method:
- Cover tightly and cook at 300°F (150°C) for 3–4 hours until fork-tender.
Serve It With:
- Mashed potatoes
- Egg noodles
- Rice
- On toasted rolls as sandwiches
Pro Tips:
- Chuck roast is non-negotiable—fat = flavor
- Don’t add extra salt (seasoning packets already bring it)
- Want heat? Add extra pepperoncini or a splash of the juice
If you want, I can give you:
- Creamy Mississippi roast
- Mississippi chicken
- Instant Pot version
- Low-sodium tweak
Just say the word 😏🍽️
