Mississippi Pot Roast

4.50 from 2 votes

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!

Prep Time20

Cook Time4

Total Time4 20

Course: Dinner

Keyword: Mississippi Pot Roast

Servings: servings

Calories: 714kcal

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.

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. Bon appétit, my friend!

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