Can I make Mississippi Pot Roast without a slow cooker?

Absolutely! The oven method gives you equally tender results; just use a heavy Dutch oven with a tight-fitting lid. Instant Pot fans get a speedy version in under an hour as well.

What cut of beef works best?

A well-marbled chuck roast is ideal for that fall-apart texture, but rump or bottom round work great, too. Just avoid leaner cuts—they don’t break down as well and can turn out dry.

Do I really need the pepperoncini peppers?

Yes, they’re part of what makes this dish stand out! They add a subtle tang and mellow heat that balances the richness. If you’re worried about spice, know that they’re very mild once cooked.

How can I adjust the flavor if it’s too salty or tangy?

Use unsalted butter and low-sodium seasoning packets if possible. If it’s still too zesty for your taste, you can skip adding the pepperoncini brine or reduce the amount of seasoning.

Mississippi Pot Roast Recipe

Description

Mississippi Pot Roast is a melt-in-your-mouth, tender, slow-cooked beef roast flavored with ranch seasoning, au jus mix, tangy pepperoncini peppers, and rich butter, all easily made in a Crock Pot. Serve with homemade gravy for a comforting main course the whole family will love.

Ingredients

Units Scale

Main Ingredients

2 Tablespoons olive oil
3 lb. pot roast (chuck roast preferred; rump or bottom round can also be used)
1 oz. packet Ranch seasoning mix
1 oz. packet Au Jus mix
6 pepperoncini peppers
1 stick butter, cut into cubes

Optional Additions

Carrots, as desired
Baby red potatoes, as desired

For Gravy

3 tablespoons corn starch
3 tablespoons cold water

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Instructions

Sear the Roast: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the 3 lb. pot roast for about 3 minutes per side until it develops a brown crust. Transfer the seared roast to the Crock Pot.
Add Seasonings and Toppings: Sprinkle the Ranch seasoning mix and Au Jus packet evenly over the roast. Top with cubed butter and arrange the pepperoncini peppers on and around the meat. Add carrots and/or baby red potatoes if desired for extra flavor and texture.
Slow Cook: Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the roast is fork-tender and easily pulls apart.
Remove Roast and Prepare Juices: Carefully transfer the cooked roast to a plate and cover with foil to keep warm. Leave the cooking juices in the Crock Pot.
Make the Gravy: In a separate bowl, combine 3 tablespoons corn starch with 3 tablespoons cold water. Whisk until smooth. Turn the Crock Pot to high and bring the juices to a boil. Gradually pour in the cornstarch mixture while stirring constantly. Once added, reduce to a simmer and let the gravy thicken to your desired consistency. Pour into a serving container.
Serve: Slice or shred the pot roast and serve hot with the prepared gravy and optional vegetables.

Notes

Oven Method: Preheat oven to 225°F. Sear roast in Dutch oven, layer with ingredients, cover and bake for 7-8 hours. For a faster version, bake covered at 350°F for 3-4 hours.
Instant Pot Method: Sear roast using Sauté mode, deglaze pan with 1 cup broth, add ingredients, cook on Meat Mode for 45 minutes. Let pressure naturally release for 5-10 minutes before quick release. Use Sauté to prepare gravy as above.
Best Cuts of Meat: Chuck roast is best, followed by rump roast, then bottom round.
Leftovers are perfect for sandwiches or served over mashed potatoes.
For less salt, use low sodium beef broth in the Instant Pot and unsalted butter.

Nutrition

Serving Size: 1/6 of recipe
Calories: 495
Sugar: 1g
Sodium: 1020mg
Fat: 34g
Saturated Fat: 14g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 7g
Fiber: 0g
Protein: 39g
Cholesterol: 140mg