Hey there, friend. If you’ve ever found yourself elbow-deep in dinner plans with absolutely zero energy left in the tank, let me introduce you to my truest dinnertime sidekick: Mississippi Pot Roast. I came across this recipe ages ago—well, actually, I think my cousin Rae told me about her version one Thanksgiving, right after Aunt June dropped her third roll on the floor. You know that feeling when you NEED something comforting, but only want to spend five minutes actually making it? That’s where this dish saves the day. Oh, and once, I forgot the pepperoncini. Still good, but not as zingy. Live and learn, I guess.
Why You’ll Love This (Or, Why I Make It So Much)
I whip this up when I want the house to smell like I tried really hard (but I didn’t, not really). My family goes crazy for this because it is so oddly simple, like – just throw it all in, go do your life, come back, boom, dinner. And, I’ll admit, there’s a little part of me that loves the magic of using those ranch dressing packets. They seemed weird at first, but wow do they work. Honestly, I keep a jar of sliced pepperoncini just for this recipe. One time, my kid said it tasted like summer camp, but in a good way. (I still don’t know what that means.)
What You’ll Need (But Also, What I Sub When Needed)
- 1 chuck Roast (about 3 to 4 pounds) – If I’m out, I’ve swapped in brisket… not traditional, but delicious.
- 1 packet ranch dressing mix – My grandma always used Hidden Valley, but, being honest, the store brand has never hurt anyone.
- 1 packet au jus gravy mix – Sometimes I use onion soup mix in a pinch. It’s a little different, a little… saltier? But you do you.
- ½ cup (a generous handful) of jarred pepperoncini peppers – Want it less tangy? Just toss in a few instead of a pile. But why would you?
- ½ cup (1 stick) unsalted butter – I almost always just eyeball this; salted butter is absolutely fine too, despite what the fancy recipes say.
- Optional: a few cloves of garlic, peeled (sometimes I just smash them with the side of the knife—saves time)
How I Make Mississippi Pot Roast (Warts and All)
- Brown the roast… or don’t. If I’m in a mood (or just not paying attention), I skip it. But when I have the patience, I pat the roast dry, sprinkle it with salt and pepper, and sear it in a hot skillet for a couple of minutes on each side. Honestly, some days this feels like a lot of work for not much difference.
- Sling that roast in your slow cooker. No slow cooker? My neighbor once made this in a Dutch oven at 300F and said it worked fine.
- Sprinkle the ranch mix and au jus (or onion soup) over the meat. Don’t need to be precious about it; just sort of dust it on. I have, once, mixed them together with a spoon, but didn’t notice much change either way.
- Dot the butter over the top, then toss on the pepperoncini and garlic if using. The more peppers, the zingier. This is where I usually sneak a bite of pepper and remind myself not to snack the whole jar away– which never works.
- Cover and set to low for 8 hours or high for 4. Don’t worry if it looks like a science experiment halfway through– it always does. By the end, it’ll shred beautifully with a fork. If you have to leave it longer because life happens, I’ve walked in two hours late and it was still delicious (if not a bit more ‘fall apart’ than usual).
A Few Notes (Straight from My Bumpy Road of Trial and Error)
- Don’t stress if you only have a smaller roast. Adjust the seasonings a tad, but honestly, it’s hard to mess up unless you really overdo it. Ask me about the one time I doubled the packets. Actually, don’t… the salt level was nuclear.
- I think this is even better the next day. Maybe it’s just me (leftovers crew: unite!).
- You might end up with more liquid than you expected. Most days, I just ladle it off and save it for dipping bread—waste not!
Variations I’ve Actually Tried (And One Fail)
- Swap the ranch dressing for Italian dressing mix. Makes it a bit more herby—good if you want a change-up.
- Toss in sliced onions or carrots for a one-pot wonder. Not traditional, but fills out the meal.
- I once tried beer instead of butter (don’t ask)—the flavor went strange, and everyone gave me side-eye. Would not recommend.
About the Equipment (And My Cheapskate Workarounds)
You probably already guessed you’ll want a slow cooker. Mine is ancient and makes a weird ticking noise; still works fine. If you don’t have one, like I said earlier, Dutch oven with a heavy lid at a low oven temp works. Oh, and tongs for shredding – or just a couple of forks, which is what I actually use.
Here’s What to Do With Leftovers (Not That There Are Many)
This keeps pretty well in an airtight container in the fridge for up to 3-4 days, though honestly, in my house it never lasts more than a day. If you wanna freeze it, go for it—it reheats nicely, especially for midnight sandwiches.
How I Like to Serve It Up (And What My Family Thinks)
Mashed potatoes. Always mashed potatoes. Sometimes, when I’m feeling extra Southern, I use white bread and make sopping-wet sandwiches the next morning for breakfast. My youngest eats it straight out of the bowl, and who am I to judge?
Things I Learned the Hard Way (Don’t Be Like Me)
- If you rush the cooking (like, try to do it on high in 2 hours), the meat isn’t nearly as tender and sort of tastes confused. Patience really makes a difference here, which annoys me more than I’d like to admit.
- Don’t skip the pepperoncini. Even just a few make it taste right.
- Keep the lid on—peeking just lets the heat out. (I always peek anyway, but you shouldn’t.)
Questions People Actually Ask Me (Or Text at 10PM)
- Do you have to brown the roast? Nah, you don’t. Sometimes I do, sometimes I just skip and dump it straight in. Lazy days happen.
- What if I don’t have au jus mix? Just use onion soup mix or even beef bouillon powder in a pinch. It’ll be saltier, so take it easy with adding more salt.
- Is it really spicy? Not unless you pile on the peppers. It’s a gentle tang, not a spicy-hot thing (unless you grab the wrong kind of pepperoncini, which, yeah, happened once).
- Can I make it in the oven? For sure. Low and slow, covered. 300F, four to five hours, just keep an eye on it.
Anyway, hope this helps you take a breather when you need it most (or just crave some angle-simple comfort food). Speaking of rainy day cravings, check out my favorite mashed potatoes hack, or if you want something green to balance it all, this salad idea from The Kitchn is a winner. That said, nothing will make this meal health food—but it sure does feed the soul. If you need slow cooker recs, I basically stick with this old Crock-Pot brand, even though it’s seen better days. Alright, off my soapbox now—enjoy your meal, and feel free to shoot me a message if you wanna swap pot roast stories!
Ingredients
- 1 (3-4 lb) chuck roast
- 1 ounce ranch seasoning mix
- 1 ounce au jus gravy mix
- 1/2 cup unsalted butter
- 8 pepperoncini peppers
- 1/4 cup pepperoncini juice
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
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1Place the chuck roast in the bottom of a slow cooker.
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2Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the roast.
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3Top the roast with butter, pepperoncini peppers, and pour the pepperoncini juice over everything.
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4Season with black pepper and a pinch of salt, if desired.
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5Cover and cook on low for 8 hours, or until the roast is tender and shreds easily with a fork.
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6Shred the roast and serve with some of the cooking juices spooned over the top.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
420 caloriescal
Protein:
37gg
Fat:
29gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
4gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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