Description
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
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3 to 4 pounds beef chuck pot roast, trimmed
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1 (1–ounce) pkg. ranch salad dressing mix
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1 (1–ounce) pkg. au jus gravy mix or onion soup mix
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1 stick unsalted butter, cut into cubes
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1 8-ounce jar of pepperoncini 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.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: recipe
- Method: oven