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Mississippi Pot Roast Close-up of fully cooked Mississippi pot roast served in a white dish, garnished with parsley and pepperoncini peppers, with a gray-striped cloth nearby

Mississippi Pot Roast

A melt-in-your-mouth chuck Mississippi Pot Roast infused with tangy pepperoncini, rich butter, and savory seasonings for an effortless, comforting dinner.
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Course: Dinner, Main Course
Cuisine: American, Southern
Keyword: comfort food, Mississippi roast, pot roast, Slow Cooker
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6
Calories: 627kcal
Cost: $15

Ingredients

  • 3-4 lb boneless chuck roast pat dry before dredging
  • ⅓ cup all-purpose flour for coating the meat
  • 2 tablespoons olive oil for searing
  • ½ cup unsalted butter divided (1 tablespoon for searing, remaining for topping)
  • 1 cup water or low-sodium beef broth for deglazing
  • 1 ounce au jus gravy mix packet, such as McCormick
  • 1 ounce dry ranch dressing mix packet, such as Hidden Valley
  • 6 pepperoncini peppers from a 12-ounce jar, plus 2 tablespoons juice
  • Optional: chopped fresh parsley for garnish

Instructions

  • Pat the chuck roast dry and coat evenly with flour.
  • Heat 1 tablespoon butter and olive oil in a skillet or Dutch oven over medium-high heat until hot but not smoking.
  • Sear the roast for 4–6 minutes per side until browned on all sides.
    Seared beef chuck roast in a black cast-iron skillet with a yellow-striped kitchen towel on the side
  • Add water or broth to the skillet and scrape up any browned bits with a wooden spoon for 1–2 minutes.
  • Transfer the roast to the slow cooker.
  • Pour 2 tablespoons of pepperoncini juice over the meat and sprinkle with au jus and ranch seasoning.
  • Slice the remaining butter into pats and place on top of the roast. Arrange pepperoncini peppers around the meat.
    Beef chuck roast in a slow cooker topped with butter cubes, dry seasoning, and whole pepperoncini peppers
  • Cover and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the meat is fall-apart tender.
    Shredded Mississippi pot roast in a slow cooker with pepperoncini peppers and rich cooking juices.
  • Shred the roast with two forks and stir it into the cooking juices before serving.

Notes

Perfectly tender and juicy, this Mississippi pot roast delivers cozy, melt-in-your-mouth comfort with minimal effort. The tangy pepperoncini adds a subtle kick, making it unforgettable for family dinners.

Nutrition

Serving: 1Serving | Calories: 627kcal (31%) | Carbohydrates: 8g (3%) | Protein: 45g (90%) | Fat: 46g (71%) | Saturated Fat: 22g (138%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 197mg (66%) | Sodium: 632mg (27%) | Potassium: 848mg (24%) | Fiber: 0.2g (1%) | Sugar: 0.05g | Vitamin A: 506IU (10%) | Vitamin C: 1mg (1%) | Calcium: 44mg (4%) | Iron: 5mg (28%)
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