Mississippi Pot Roast

Yesss 😌 Mississippi Pot Roast—that melt-in-your-mouth, set-it-and-forget-it magic.

🥩 Mississippi Pot Roast (Classic Slow Cooker)

Ingredients

• 3–4 lb chuck roast
• 1 packet ranch seasoning
• 1 packet au jus gravy mix
• 6–8 pepperoncini peppers
• ¼–½ cup pepperoncini juice (trust me)
• ½ cup (1 stick) butter, sliced
• Optional: onion slices or garlic cloves

Instructions

1. Prep the roast
   Place the chuck roast in the slow cooker. No need to season—those packets handle it.
2. Season
   Sprinkle ranch seasoning and au jus mix evenly over the roast.
3. Add the goods
   Lay pepperoncinis on top, pour in the juice, and place butter slices over everything.
4. Cook low & slow
   • LOW: 8 hours (best texture)
   • HIGH: 5–6 hours
5. Shred & serve
   Shred with forks right in the pot. Spoon that buttery, tangy gravy over the meat.

How to serve it

• Over mashed potatoes
• With rice
• On hoagie rolls (pot roast sandwich 🔥)
• Next to collard greens or green beans

Pro tips

• Don’t add extra salt—the packets are salty already
• Chuck roast only (that marbling matters)
• If you want heat, add extra pepperoncinis or a splash of hot sauce

Want an oven version, Instant Pot version, or a soul-food side lineup to go with it?