Mississippi Pot Roast Easy Recipe
Mississippi Pot Roast Easy Recipe is a simple, delicious and comforting meal. This recipe makes tender, juicy roast with rich flavor.
Ingredients
- 3 –4 pounds chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup unsalted butter 1 stick
- 6 –8 pepperoncini peppers
- ½ cup beef broth optional for extra sauce
- Salt and black pepper to taste
Instructions
Season the Roast
- Pat roast dry with paper towels. Sprinkle salt, black pepper, and a small amount of ranch seasoning evenly.
Sear the Roast (Optional)
- Heat skillet with oil. Sear roast on all sides until brown. Adds flavor but can skip for convenience.
Place Roast in Slow Cooker
- Transfer roast to slow cooker. Make sure it fits comfortably and sits in the center.
Add Seasonings
- Sprinkle remaining ranch and au jus seasoning over roast. Scatter pepperoncini peppers on top.
Add Butter
- Cut butter into slices and place on top of roast. It melts slowly, keeping meat juicy and flavorful.
Add Beef Broth (Optional)
- Pour ½ cup beef broth around roast for more sauce. Do not pour directly on top to avoid washing off seasonings.
Cook Low and Slow
- Cover slow cooker. Cook on low for 8 hours or high for 4–5 hours. Roast should be tender and fall apart.
Check Roast for Doneness
- Use tongs to gently test roast. Should pull apart easily with little effort. Juices should be rich and brown.
Shred the Meat
- Remove roast from slow cooker. Shred with two forks. Mix with juices and peppers for maximum flavor.
Serve Hot
- Serve Mississippi Pot Roast over mashed potatoes, rice, or egg noodles. Spoon extra juices over meat for rich flavor.
Notes
- Sear roast first for extra flavor and caramelization.
- Add carrots, potatoes, or onions for a full meal in one pot.
- Use leftover roast for sandwiches or tacos.
- Swap butter with olive oil for lighter version.
- Adjust pepperoncini peppers to taste for mild or spicy flavor.
- Instant Pot version cooks in 60–70 minutes under high pressure.