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If you’re searching for a fuss-free, crowd-pleasing dinner, Mississippi Pot Roast checks all the boxes. With just six ingredients, this recipe is a go-to for busy weeknights or casual gatherings. Whether you prefer the oven, crockpot, or pressure cooker, this versatile dish delivers tender, flavorful meat that pairs perfectly with mashed potatoes, rice, or crusty bread. Plus, it’s freezer-friendly for make-ahead convenience.
Mississippi pot roast is a slow cooker recipe made with chuck roast, pepperoncini, and ranch dressing powder. As it cooks, the roast becomes tender and flavorful. It’s delicious on its own or served over rice, mashed potatoes, or noodles. Leftover Mississippi roast also makes a great filling for sandwiches, tacos, burritos, and more.
Mississippi Pot Roast: A Six-Ingredient Wonder
Chuck Roast: You’ll need a 3-4 pound beef chuck roast for this recipe. Trim away any large chunks of fat. Cuts of meat from the same area may also be called chuck eye, shoulder roast, blade roast, and arm roast.
Ranch Powder: Look for packets of ranch dressing mix in the salad dressing aisle of your grocery store. You’ll need one for this recipe.
Onion Soup or Au Jus Gravy Mix: A packet of au jus gravy mix gives this roast a rich, savory flavor.
Butter: To help keep the finished dish from being too salty, use a stick of unsalted butter in this recipe. I like the grassfed butter from Kalona Supernatural.
Pepperoncini: You’ll use both pepperoncini peppers and their juice for this slow cooker roast recipe. You can find them alongside the pickles in your grocery store.
Serving Suggestions
Serve over creamy mashed potatoes or buttery egg noodles.
Use as a sandwich filling with crusty rolls and a slice of provolone cheese.
Pair with roasted vegetables or a simple side salad for a complete meal.
Freezing and Storage
To store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze: Cool completely, then portion into freezer-safe bags or containers. Freeze for up to 3 months. Reheat in a crockpot or on the stovetop with a splash of beef broth to maintain moisture.
Mississippi Pot Roast isn’t just a recipe; it’s a meal that brings people together. Whether you’re feeding a family or meal prepping for the week, this tender, savory dish will have everyone asking for seconds!
If you’re searching for a fuss-free, crowd-pleasing dinner, Mississippi Pot Roast checks all the boxes. With just six ingredients, this recipe is a go-to for busy weeknights or casual gatherings. Whether you prefer the oven, crockpot, or pressure cooker, this versatile dish delivers tender, flavorful meat that pairs perfectly with mashed potatoes, rice, or crusty bread. Plus, it’s freezer-friendly for make-ahead convenience.
Ingredients
3 to 4poundsbeef chuck pot roast, trimmed
1 (1–ounce) pkg. ranch salad dressing mix
1 (1–ounce) pkg. au jus gravy mix or onion soup mix
1stickunsalted butter, cut into cubes
1 8-ounce jar ofpepperoncini peppers in brine
Instructions
OVEN DIRECTIONS
In a large dutch oven, add a drizzle of olive oil and sear the chuck roast until brown on all sides. Remove meat from pan.
To the same pan, add one sliced onion and cook for 2 – 3 minutes.
Add the chuck roast to the pan on top of the onions. Sprinkle it with the ranch seasoning and onion soup mix.
Slice a stick of butter into small pieces and top the meat.
Cook at 350F for 3 – 4 hours until the meat falls apart and shreds easily.
SLOW COOKER:
Place chuck roast in a 6-qt slow cooker. Coat evenly with ranch and onion soup mixes.
Top with butter and pepperoncini peppers. Pour in pepperoncini brine or broth.
Cover and cook on Low for 8 to 10 hours or High for 4 to 5 hours, or until fork tender. Shred the roast with two forks. Return to cooking juices. Serve warm.
PRESSURE COOKER OR INSTANT POT
Add all ingredients to a 6-qt. electric pressure cooker along with 1/2 cup of beef broth. Lock lid. Set cooker on high pressure to cook 1 hour. Turn cooker off. Let pressure release naturally for 20 minutes.
