COLORFUL
Mississippi Pot Roast is a dish that warms your heart and soul. With a savory mix of ranch dressing and au jus gravy, accentuated by the tang of pepperoncini peppers, this is a treat you won’t want to miss. And the best part? It’s incredibly easy to make.
Table of Contents
Why You’ll Love this Recipe
- Mississippi Pot Roast is the epitome of comfort food. Remember those Sunday lunches at grandma’s house? This dish brings all those memories rushing back.
- Simplicity: It’s a toss-in-and-forget type of recipe. No fuss, just straightforward, hearty cooking.
- Versatility: Serve it hot over mashed potatoes or turn leftovers into mouth-watering sandwiches. The possibilities are endless.
- Crowd Pleaser: With generous servings, it’s perfect for family gatherings or potluck dinners. And trust me, there will be requests for seconds.
Mississippi Pot Roast Ingredients
- Chuck Roast
- Olive Oil
- Salt
- Pepper
- Ranch Dressing Mix
- Au Jus Gravy Mix
- Butter
- Pepperoncini Peppers
- Pepperoncini Peppers Liquid
- Water
*Scroll to Printable Recipe Card below for detailed amounts!
How to Make Mississippi Pot Roast
Prep Time: 20 minutes
Cook Time: 4 hours (on high)
Total Time: 4 hours 20 minutes
Servings: 6-8
- First, season the chuck roast with salt and pepper. Heat olive oil in a frying pan over medium-high heat. Sear each side of the roast until it forms a nice, brown crust. Searing your meat adds flavor and helps lock in juices but is optional; you can skip to step 2 if you’re short on time.
- Place the chuck roast in the bottom of your crock pot.
- Sprinkle the ranch dressing mix and the au jus gravy mix evenly over the roast.
- Place the stick of butter on top of the roast. Scatter the pepperoncini peppers around and on top of the roast. If you want a spicier dish, you can also add some of the pepperoncini juice.
- Optional Water: If you prefer your pot roast to have more liquid, add 1/2 cup of water around the sides of the roast.
- Cover the crock pot with its lid. Cook on high heat for 4-5 hours or low heat for 8 hours, depending on how much time you have.
- The roast should be tender and easily shred apart with a fork when it’s done.
- Remove the cooked roast from the crock pot and either shred it with two forks or slice it against the grain.
- Return the shredded or sliced meat back to the crock pot to soak up the juices for a few minutes before serving. Serve hot, ideally over mashed potatoes, rice, or with a side of vegetables.
Storage and Reheating Instructions:
How to Store Mississippi Pot Roast:
Leftovers? Lucky you! Store the pot roast in an airtight container in the refrigerator for up to 4 days.
How to Reheat Mississippi Pot Roast:
When you’re ready to reheat, you can warm it up in a saucepan over low heat or use a microwave. Remember to stir occasionally to ensure even heating.
Leftover Mississippi Pot Roast makes GREAT sandwiches! I recommend slicing a hoagie bun in half and placing them face open on a baking sheet. Add provolone cheese to each side and layer on the warmed pot roast meat then broil for 4-5 minutes or until the cheese is melted and bubbling!
Helpful Tips & Substitutions
Can This Be Frozen?
Absolutely! Once cooled, place the pot roast in a freezer-friendly bag or container. It can be stored for up to 3 months. Thaw overnight in the fridge before reheating. Perfect for those days when you crave comfort but don’t want to cook.
Can This Be Made Ahead Of Time?
Yes, you can! Prepare the roast as directed, and after letting it cool, store it in the fridge. When you’re ready, simply reheat and serve. This is a lifesaver during busy weeks or when you have guests coming over.
Substitutions & Variations
Every kitchen is different, and sometimes you might not have everything on hand. Not to worry!
- Meat: Can’t find chuck roast? Brisket or bottom round are good alternatives.
- For a dairy-free option: Replace butter with olive oil.
- Spice it up: Add red pepper flakes or a dash of cayenne for an extra kick.
Helpful Cooking Notes
- The Searing Secret: Searing the meat is like giving your roast a flavor-packed hug. It locks in the juices and adds a caramelized richness. If you have time, don’t skip this step.
- To Shred or To Slice: Shredding allows the meat to soak up more juice, making it ultra-flavorful. However, if you’re going for presentation, slices against the grain look fantastic on a plate.
- Side Suggestions: While mashed potatoes are a classic, this roast also pairs beautifully with garlic green beans or roasted brussels sprouts.
Finally, here’s a tiny tidbit just between you and me: for those who’ve never tried it, the combination of ranch and au jus might sound peculiar, but it’s a match made in culinary heaven. It adds depth, tang, and a richness that is hard to put into words. You’ll just have to taste it for yourself!
So, next time you’re in the mood for something warm, hearty, and comforting, remember this Mississippi Pot Roast. It’s like a hug on a plate.
Try Some of our Other Favorite Slow Cooker Dinner Recipes
Discover the mouthwatering magic of Mississippi Pot Roast. A savory blend of ranch and au jus flavors, this comfort dish is perfect for family dinners or hearty sandwiches. Dive into this easy-to-follow recipe and relish the taste of the South!
EQUIPMENT
- Crock pot or Slow cooker
- Frying Pan, (if searing the meat)
- Tongs
- Measuring spoons
INGREDIENTS
- 4 lb Chuck Roast
- 1-2 tbsp Olive Oil, optional, for searing
- Salt and Pepper, to season
- 1 packet Ranch Dressing Mix, 1 oz, dry packet
- 1 packet Au Jus Gravy Mix, 1 oz, dry packet
- ½ cup Butter
- 6 Pepperoncini Peppers, or to taste
- ¼ cup Pepperoncini Peppers Liquid, optional, if you prefer a spicer dish
- ½ cup Water, optional, for added moisture
INSTRUCTIONS
- First, season the chuck roast with salt and pepper. Heat olive oil in a frying pan over medium-high heat. Sear each side of the roast until it forms a nice, brown crust. Searing your meat adds flavor and helps lock in juices but is optional; you can skip to step 2 if you’re short on time.
- Place the chuck roast in the bottom of your crock pot.
- Sprinkle the ranch dressing mix and the au jus gravy mix evenly over the roast.
- Place the stick of butter on top of the roast. Scatter the pepperoncini peppers around and on top of the roast. If you want a spicier dish, you can also add some of the pepperoncini juice.
- Optional Water: If you prefer your pot roast to have more liquid, add 1/2 cup of water around the sides of the roast.
- Cover the crock pot with its lid. Cook on high heat for 4-5 hours or low heat for 8 hours, depending on how much time you have.
- The roast should be tender and easily shred apart with a fork when it’s done.
- Remove the cooked roast from the crock pot and either shred it with two forks or slice it against the grain.
- Return the shredded or sliced meat back to the crock pot to soak up the juices for a few minutes before serving. Serve hot, ideally over mashed potatoes, rice, or with a side of vegetables.
- The leftover meat makes GREAT sandwiches! I recommend slicing a hoagie bun in half and placing them face open on a baking sheet. Add provolone cheese to each side and layer on the warmed pot roast meat then broil for 4-5 minutes or until the cheese is melted and bubbling!
NOTES
Reheating and Storage Information
Leftovers? Lucky you! Store the pot roast in an airtight container in the refrigerator for up to 4 days. When you’re ready to reheat, you can warm it up in a saucepan over low heat or use a microwave. Remember to stir occasionally to ensure even heating. Leftover pot roast meat makes GREAT sandwiches! I recommend slicing a hoagie bun in half and placing them face open on a baking sheet. Add provolone cheese to each side and layer on the warmed pot roast meat then broil for 4-5 minutes or until the cheese is melted and bubbling!Can This Be Frozen?
Absolutely! Once cooled, place the pot roast in a freezer-friendly bag or container. It can be stored for up to 3 months. Thaw overnight in the fridge before reheating. Perfect for those days when you crave comfort but don’t want to cook.Can This Be Made Ahead Of Time?
Yes, you can! Prepare the roast as directed, and after letting it cool, store it in the fridge. When you’re ready, simply reheat and serve. This is a lifesaver during busy weeks or when you have guests coming over.Substitutions & Variations
Every kitchen is different, and sometimes you might not have everything on hand. Not to worry!- Meat: Can’t find chuck roast? Brisket or bottom round are good alternatives.
- For a dairy-free option: Replace butter with margarine or olive oil.
- Spice it up: Add red pepper flakes or a dash of cayenne for an extra kick.
Helpful Cooking Notes
- The Searing Secret: Searing the meat is like giving your roast a flavor-packed hug. It locks in the juices and adds a caramelized richness. If you have time, don’t skip this step.
- To Shred or To Slice: Shredding allows the meat to soak up more juice, making it ultra-flavorful. However, if you’re going for presentation, slices against the grain look fantastic on a plate.
- Side Suggestions: While mashed potatoes are a classic, this roast also pairs beautifully with garlic green beans or roasted brussels sprouts.
NUTRITION
Calories: 714kcalCarbohydrates: 3gProtein: 58gFat: 52gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 3gCholesterol: 249mgSodium: 1041mgPotassium: 1034mgFiber: 0.3gSugar: 0.2gVitamin A: 546IUVitamin C: 8mgCalcium: 58mgIron: 6mg
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