Description
Mississippi Pot Roast is a tender, flavorful slow-cooked beef dish featuring a rich blend of ranch seasoning, brown gravy mix, and tangy pepperoncini peppers. Perfect for a comforting family meal, this recipe yields juicy, fall-apart beef after slow cooking for 8-10 hours.
Ingredients
Scale
Meat and Oil
- 2 tablespoons oil
- 1 (~4 pound) beef chuck roast
Seasonings and Mixes
- 3 cloves garlic (crushed, optional)
- 2 tablespoons pepperoncini juice (optional)
- 1 (0.8-oz) packet brown gravy mix (low sodium if desired; OR 1/2 (1-oz) packet au jus gravy mix; OR homemade mix)
- 1 (1-oz) packet Ranch seasoning mix (low sodium if desired; OR homemade mix)
Additional Ingredients
- 6-8 pepperoncini peppers
- 1 stick unsalted butter (sliced, 1/2 cup or 8 tablespoons)
Instructions
- Sear roast: Heat 2 tablespoons oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides until evenly browned, about 3-4 minutes per side. This step locks in the juices and adds flavor. After searing, transfer the roast to a 5-6 quart slow cooker along with the crushed garlic cloves and pepperoncini juice, if using.
- Season: Evenly sprinkle the top of the roast with the brown gravy mix packet and the Ranch seasoning mix packet (or your homemade seasoning blends). Arrange the pepperoncini peppers evenly on top of the roast, then place the sliced stick of unsalted butter over everything. These toppings will melt and infuse the meat with tangy, savory flavors.
- Slow cook: Cover the slow cooker and cook the roast on LOW for 8-10 hours. This long, low-heat process tenderizes the beef until it is fall-apart tender. Avoid cooking on HIGH to ensure the best texture and flavor.
- Serve: Once the roast is tender, shred the meat using forks directly in the slow cooker and mix well with the juices. Serve hot, ideally with sides like mashed potatoes, rice, or vegetables.
Notes
- For a homemade brown gravy mix: combine 1 tablespoon cornstarch, 1 teaspoon beef bouillon granules, 1/2 teaspoon onion powder, and 1/2 teaspoon parsley flakes.
- For homemade Ranch seasoning: mix 2 tablespoons dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper.
- Using low sodium seasoning mixes helps control the salt content in the dish.
- Optional garlic and pepperoncini juice add extra depth but can be omitted if desired.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.