This Mississippi Pot Roast is a comforting and flavorful dish that's perfect for a hearty family meal. The combination of tender chuck roast, savory ranch dressing mix, and tangy pepperoncini peppers creates a mouthwatering experience that will have everyone coming back for seconds.
While most of the ingredients for this recipe are common, you might need to pay special attention to the pepperoncini peppers. These mildly spicy peppers add a unique flavor to the dish and can usually be found in the pickles and olives section of your supermarket. Additionally, the au jus gravy mix might not be a pantry staple for everyone, so be sure to check the gravy and sauce aisle.

Ingredients For Mississippi Pot Roast Recipe
Chuck roast: A cut of beef that becomes tender and flavorful when slow-cooked.
Ranch dressing mix: A seasoning mix that adds a tangy and herby flavor to the roast.
Au jus gravy mix: A savory gravy mix that enhances the beefy taste of the roast.
Unsalted butter: Adds richness and helps to create a luscious sauce.
Pepperoncini peppers: Mildly spicy peppers that add a tangy and slightly spicy kick to the dish.
Technique Tip for This Recipe
When preparing the chuck roast for this Mississippi Pot Roast, consider searing it in a hot skillet with a bit of oil before placing it in the slow cooker. This step will caramelize the surface of the meat, enhancing its flavor and adding a rich, savory depth to the final dish.
Suggested Side Dishes
Alternative Ingredients
chuck roast - Substitute with brisket: Brisket has a similar marbling and tenderness when slow-cooked, making it a good alternative.
chuck roast - Substitute with bottom round roast: This cut is leaner but can still be tender when cooked slowly.
ranch dressing mix - Substitute with Italian dressing mix: Italian dressing mix offers a similar herbaceous flavor profile.
ranch dressing mix - Substitute with onion soup mix: Onion soup mix provides a savory depth that complements the roast well.
au jus gravy mix - Substitute with brown gravy mix: Brown gravy mix has a similar rich, beefy flavor.
au jus gravy mix - Substitute with beef bouillon cubes: Dissolve in water to create a flavorful broth that mimics au jus.
unsalted butter - Substitute with olive oil: Olive oil provides a similar fat content and richness.
unsalted butter - Substitute with ghee: Ghee has a higher smoke point and a rich, buttery flavor.
pepperoncini peppers - Substitute with banana peppers: Banana peppers have a similar mild heat and tangy flavor.
pepperoncini peppers - Substitute with jalapeño peppers: For a spicier kick, jalapeños can be used, though they are hotter.
Alternative Recipes Similar to This Dish
How To Store / Freeze Your Pot Roast
- Allow the chuck roast to cool completely before storing. This helps maintain the integrity of the meat and prevents condensation, which can lead to sogginess.
- Transfer the shredded Mississippi Pot Roast into an airtight container. For best results, use containers that are specifically designed for storing meat dishes.
- If you plan to consume the leftovers within a few days, store the container in the refrigerator. The pot roast will stay fresh for up to 4 days.
- For longer storage, consider freezing the pot roast. Place the shredded meat in a freezer-safe container or heavy-duty freezer bag. Make sure to remove as much air as possible to prevent freezer burn.
- Label the container or bag with the date and contents. This helps you keep track of how long the pot roast has been stored.
- When ready to reheat, thaw the pot roast in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the meat.
- Reheat the pot roast in a slow cooker on low for 1-2 hours, or until heated through. Alternatively, you can reheat it in a saucepan over medium heat, stirring occasionally, until warmed.
- If the pot roast appears dry after reheating, add a splash of beef broth or a bit of the reserved cooking juices to moisten it.
- Enjoy your reheated Mississippi Pot Roast as is, or use it in sandwiches, tacos, or salads for a delicious twist on leftovers.
How To Reheat Leftovers
Oven Method: Preheat your oven to 325°F. Place the leftover pot roast in an oven-safe dish, adding a splash of beef broth or water to keep it moist. Cover the dish with foil and heat for about 20-30 minutes, or until warmed through.
Stovetop Method: Heat a skillet over medium heat. Add the shredded pot roast along with a bit of beef broth or water. Stir occasionally until the meat is heated through, ensuring it doesn't dry out.
Microwave Method: Place the leftover pot roast in a microwave-safe dish. Add a splash of beef broth or water to keep it moist. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through, until hot.
Slow Cooker Method: If you have time, this method ensures the pot roast stays tender. Place the leftovers in the slow cooker, adding a bit of beef broth or water. Set to low and heat for 1-2 hours, or until warmed through.
Sous Vide Method: For a gourmet touch, place the leftover pot roast in a vacuum-sealed bag. Submerge in a sous vide water bath set to 140°F. Heat for about 1 hour, ensuring the meat is evenly warmed without overcooking.
Essential Tools for This Recipe
Slow cooker: A countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods.
Measuring cup: Used to measure the ½ cup of unsalted butter accurately.
Forks: Essential for shredding the tender roast into smaller pieces.
Tongs: Useful for placing the chuck roast into the slow cooker and for handling the hot meat.
Knife: Needed to cut the butter into smaller pieces if necessary.
Cutting board: Provides a safe surface to cut the butter.
Serving platter: To serve the shredded roast once it’s done cooking.
Ladle: Useful for scooping out the juices from the slow cooker to drizzle over the shredded roast.
Time-Saving Tips for This Recipe
Pre-measure ingredients: Measure out the ranch dressing mix, au jus gravy mix, and butter the night before to save time in the morning.
Use a liner: Line your slow cooker with a disposable liner for easy cleanup.
Prep the roast: Trim any excess fat from the chuck roast ahead of time.
Set and forget: Start the slow cooker before you leave for work, so dinner is ready when you return.
Shred easily: Use a hand mixer on low speed to quickly shred the roast instead of using forks.

Mississippi Pot Roast Recipe
Ingredients
Main Ingredients
- 3 lbs Chuck Roast
- 1 packet Ranch Dressing Mix
- 1 packet Au Jus Gravy Mix
- ½ cup Unsalted Butter
- 5 pieces Pepperoncini Peppers
Instructions
- Place the chuck roast in the slow cooker.
- Sprinkle the ranch dressing mix and au jus gravy mix over the roast.
- Place the butter on top of the roast, then add the pepperoncini peppers.
- Cover and cook on low for 8 hours, or until the roast is tender and easily shredded.
- Shred the roast with two forks and serve.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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