Would you like to save this?
We'll email this post to you, so you can come back to it later!
Mississippi Pot Roast Recipe
A tender, juicy Mississippi Pot Roast Recipe that practically makes itself in your slow cooker—savory gravy, melting chuck roast, a hint of tangy pepperoncini and buttery bliss all rolled into one cozy dinner.
This Mississippi Pot Roast is the slow cooker magic trick every busy home cook swears by. Originating from Mrs. Becky Acree’s viral 2010 recipe, it’s now a staple at potlucks, weeknight suppers, and family gatherings. What makes it special? Four simple pantry staples—ranch seasoning, au jus mix, butter, and pepperoncini—turn an ordinary chuck roast into something unforgettable. Personally, I love serving it on chilly Sundays, when the aroma of slow-cooked beef fills every corner of the house. And you know what? It’s comfort food at its finest—no fancy skills required, just a good slow cooker and a pinch of patience.
Why You’ll Love This Recipe
- No oven needed: your slow cooker does all the heavy lifting
- Hands-off cooking: set it, forget it, and come back to dinner ready
- Uses budget-friendly chuck roast—big flavor, small cost
- Savory gravy forms on its own—no extra steps
- Pepperoncini add a gentle tang without overwhelming heat
- Melt-in-your-mouth texture—utterly tender and juicy
- Perfect for meal prep: freezes beautifully for busy weeks
- Crowd-pleaser at potlucks, game nights, and holiday feasts
Ingredients
– 3–4 lbs boneless chuck roast (grass-fed if you can find it for richer flavor; trim excess fat but leave a thin layer)
– 1 (1 oz) packet ranch seasoning mix (hidden Valley Original or homemade blend)
– 1 (0.87 oz) packet au jus gravy mix (McCormick Au Jus is my go-to)
– ½ cup (1 stick) unsalted butter (or use Kerrygold for a nuttier taste)
– 6–8 pepperoncini peppers (reserve 2 tablespoons of juice for extra zing)
– ¼ cup pepperoncini juice (from the jar)
– ½ cup beef broth (low-sodium if preferred)
– Salt & freshly ground black pepper, to taste
– Chopped fresh parsley, for garnish (optional)
(Substitutions:
• Greek yogurt ranch mix for lower sodium;
• Chicken broth works in a pinch;
• Ghee instead of butter for dairy-free.)
Directions
- Season the chuck roast all over with salt and pepper. Pat it dry so the seasonings stick—this little trick yields a better crust later.
- Place roast in slow cooker. Sprinkle ranch seasoning evenly over the top, followed by the au jus mix.
- Nestle butter pats around and over the roast. Dolloping it on top creates pockets of rich sauce.
- Tuck pepperoncini peppers around the meat, then pour pepperoncini juice and beef broth into the cooker.
- Cover and cook “low” for 8 hours (or “high” for 4 hours)—you’re looking for an internal temp of 190°F to 200°F so the collagen breaks down, making the meat fall-apart tender.
- Once done, transfer roast to a cutting board; let it rest 5–10 minutes. Meanwhile, stir the cooking liquid with a whisk to blend the gravy, skimming excess fat if desired.
- Shred the roast with two forks directly in the slow cooker or slice it—your call. Spoon the rich, peppery gravy over the meat, garnish with parsley, and serve.
Tip: A slow cooker liner cuts cleanup time in half—trust me on this one!
Servings & Timing
Yield: Serves 6–8 hungry people
Prep Time: 10 minutes
Cook Time: 8 hours on low (4 hours on high)
Rest Time: 5–10 minutes
Total Time: About 8 hours 20 minutes (perfect for morning prep)
Variations
• Texas-style kick: swap pepperoncini for pickled jalapeños and add a teaspoon of ground cumin.
• Instant Pot makeover: use the Saute mode to brown roast, then pressure cook on high for 60 minutes with natural release.
• Keto twist: skip the au jus packet and whisk in 1 tbsp xanthan gum to the broth for a low-carb gravy.
• Slow-roasted oven version: bake at 325°F in a Dutch oven for 3–3½ hours, covered—same ingredients, different vessel.
• BBQ fusion: stir in ½ cup of your favorite smoky barbecue sauce in the last hour of cooking.
• Vegetarian spin: replace beef with portobello caps and use mushroom gravy mix.
Storage & Reheating
– Fridge: Store in an airtight container up to 4 days.
– Freezer: Freeze portions in heavy-duty bags for up to 3 months—label with date.
– Thaw: Overnight in fridge or quick-thaw using the defrost setting on your microwave.
– Reheat: Warm gently in a saucepan over medium heat, stirring occasionally and adding a splash of broth if needed; or microwave in 1-minute bursts until piping hot.
– Make-ahead tip: Cook the roast two days before company arrives, shred and store; then reheat and garnish moments before serving.
Notes
• I learned that letting the roast sit in its juices for a few minutes really seals in moisture—don’t skip the rest time.
• A fattier roast yields a richer gravy, but trim what looks excessive.
• If you notice too much liquid, remove the lid for the last hour to help thicken.
• Use liners or spray your slow cooker lightly to save on scrubbing.
• Pepperoncini heat levels vary—taste the juice first and adjust broth if it’s extra tangy.
FAQs
Q: Can I use a different cut of beef?
A: Yes, brisket or bottom round works, but cook times may vary—check tenderness around 7 hours on low.
Q: My gravy is thin—how do I thicken it?
A: Whisk in 1 tbsp cornstarch mixed with 2 tbsp cold water, then simmer on high for 5–10 minutes.
Q: Are pepperoncini spicy?
A: They’re mildly tangy with a gentle heat—nothing like a jalapeño.
Q: Can I omit the butter?
A: You could, but butter rounds out flavors and enriches the gravy; ghee is a great swap if you need dairy-free.
Q: What if I don’t have ranch seasoning?
A: Mix 1½ tsp each dried parsley, dill, garlic powder, onion powder, and 1 tsp salt for a quick homemade mix.
Q: Is this gluten-free?
A: The standard au jus packet often has gluten—look for a certified gluten-free brand or make your own broth mix.
Q: How do I avoid overcooking on high?
A: Check the roast at 3½ hours; if it shreds easily, switch to warm until serving.
Q: Can I brown the roast first?
A: Absolutely—searing in a hot skillet for 2–3 minutes per side adds a layer of flavor.
Conclusion
This Mississippi Pot Roast Recipe brings together simplicity, savory depth, and melt-away textures that make weeknight cooking feel like a treat. Give it a whirl in your slow cooker, then drop a comment below—did you go classic or try one of the twists? And if you’re looking for the perfect side, my creamy garlic mashed potatoes are a match made in heaven. Enjoy, y’all!
Mississippi Pot Roast Recipe
Ingredients
- 3-4 lbs boneless chuck roast (grass-fed if available)
- 1 packet ranch seasoning mix (hidden Valley Original or homemade blend)
- 1 packet au jus gravy mix (McCormick Au Jus)
- 1/2 cup unsalted butter (or Kerrygold for nuttier taste)
- 6-8 pepperoncini peppers (plus juice)
- 1/2 cup beef broth (low-sodium if preferred)
- Salt & freshly ground black pepper to taste
- Chopped fresh parsley (for garnish, optional)
Instructions
- Season the chuck roast with salt and pepper. Pat dry for better crust.
- Place roast in slow cooker, sprinkle ranch & au jus mix and nestle butter around the meat.
- Tuck pepperoncini peppers around the roast and pour in juice & beef broth.
- Cook on low for 8 hours or high for 4 hours until meat is tender.
- Let roast rest, shred or slice, then spoon gravy over meat and serve.
- Use a slow cooker liner for easier cleanup.
Notes
• Trim excessive fat for better consistency.
• Adjust broth if pepperoncini juice is tangy.
• Use liners or lightly spray the slow cooker to save cleanup.
