Mississippi Pot Roast
If you’ve never made Mississippi Pot Roast, you’re in for the kind of treat that makes you wonder how you ever survived on sad, dry Sunday roasts. I remember the first time I tried it; I was skeptical (who puts ranch dressing and peppers in their roast?). But y’all, my kitchen smelled like a dream, and even my picky cousin—who once turned her nose up at mac and cheese, can you believe it—came back for seconds. It’s the recipe I break out when I want to look like I’ve worked all day but mostly just want to binge-watch an episode (okay, three) of Midsomer Murders while dinner takes care of itself.
Why You’ll Love This (or at Least Why I Keep Making It)
I make this Mississippi Pot Roast when I’m too lazy to do anything complicated but still want a dinner that’ll make everyone at the table sit up and pay attention. My family basically hovers around the slow cooker like cats waiting for a treat (I mean, sometimes they actually do meow at each other just for fun—don’t ask). Plus, the leftovers—if there are any—are epic in sandwiches. There was a time I tried to get fancy and add extra veggies, but honestly, folks just want the meat and that gravy-ish stuff. It’s forgiving, too. And on more than one occasion, I’ve totally forgotten to buy the peppers and subbed in regular old banana peppers from the back of the fridge. Nobody noticed. Or maybe they were just being polite.
Your Shopping List (And Some Real Talk Substitutions)
- 1 chuck roast (about 3–4 pounds, though I’ve tossed in a 2.5-pounder in a pinch—no big deal)
- 1 packet ranch dressing mix (the kind in the salad aisle—my grandma swears by Hidden Valley, but I’ve used store brand and lived to tell the tale)
- 1 packet au jus gravy mix (or brown gravy mix if you can’t find au jus, honestly I rarely notice the difference)
- 1 stick (about 113g) of unsalted butter (I use salted sometimes… it’s fine, just taste before you add extra salt)
- 5-8 pepperoncini peppers, whole (I’ve used sliced in a rush; one time I didn’t have any so I threw in a dash of vinegar and a pickled jalapeño—turned out surprisingly okay)
- Optional: a splash of the pepperoncini juice for extra zing (I like it, but my partner says it’s ‘a bit much’)
How I Actually Make Mississippi Pot Roast (with Detours)
- Brown the roast? Maybe. Sometimes I sear the roast in a hot skillet with a dab of oil for about 4 minutes per side, but honestly, on lazy days I just plop it straight into the slow cooker. Browning does add a bit more flavor, but also—dishes. Your call.
- Layer up. Place the roast in your slow cooker (mine’s about 6 quarts, but if yours is smaller, just wedge it in somehow). Sprinkle the ranch mix and au jus mix right on top. Don’t be shy.
- Add the butter and peppers. Plop the stick of butter (yep, just plop it) on top of everything. Scatter the pepperoncinis around and, if you like, pour in a little pepper juice. This is where I usually give it a sniff and think, ‘Is this really going to work?’ But it always does.
- Let it hang out. Set your slow cooker to low for about 8 hours. Sometimes I do 7 if I’m impatient, but the longer, the better. Don’t open the lid too much—tempting, I know, but it really does slow things down.
- Shred and serve. When it’s falling-apart tender (use two forks—no need to get fancy), give it a taste. Sometimes I fish out the peppers, sometimes I leave them in for the spice lovers. And don’t worry if the whole thing looks like a buttery hot mess at this point; it should.
Notes from My Slightly Messy Kitchen
- If you use a smaller roast, cut down the butter a smidge or it gets greasy (learned the hard way)
- I once tried light ranch—didn’t love it. But maybe that’s just me?
- The leftover juice is magic but can be salty—maybe serve with something bland-ish
Variations (The Good, The Bad, The Huh?)
- Beef not your jam? I’ve made this with pork shoulder—turns out super tender. Chicken thighs worked okay, but honestly, it lacked that deep flavor.
- Want it spicy? Add extra peppers or a squirt of sriracha. I did this once and wow, it cleared my sinuses right up.
- I tried adding carrots once. Would not recommend, unless you enjoy carrots that taste oddly tangy and soft—but hey, you do you!
What You’ll Need (But Don’t Panic If You Don’t Have Everything)
- Slow cooker (a.k.a. Crock-Pot). Or, as my neighbor once did, a Dutch oven in the oven at 300°F for about 3–4 hours works in a pinch. I mean, it’s not quite the same, but it gets you mostly there.
- Two forks for shredding (or improvise with a spatula and a spoon—I’ve done it more than once)
How to Store It (If There’s Anything Left)
Fridge: Pop leftovers in a container and store in the fridge for up to 3 days (though honestly, in my house it never lasts more than a day—my brother takes it for breakfast sandwiches, no joke). Freezer: Yep, freezes like a champ for a couple months. Thaw overnight in the fridge and reheat gently.
How I Like to Serve This (And a Silly Family Tradition)
We pile it high onto mashed potatoes, but my cousin swears by serving it over buttered egg noodles. Sometimes I use Hawaiian rolls for little sliders—bonus points with a sprinkle of cheese. Oh, and my dad likes to add hot sauce (he claims it’s a Southern thing; I think he just likes hot sauce on everything).
Pro Tips (Learned the Hard Way—You’re Welcome)
- Don’t rush the slow cook. I once cranked it to high to ‘speed things up’—ended up with chewy meat. Not worth it.
- If you forget the seasoning packets, you can fudge it with onion powder, garlic powder, and some bouillon, though it’s not quite the same. But it works in a pinch.
- Actually, I find it works better if you let the meat rest for 10 minutes before shredding—keeps it juicier (learned this after a few dry batches)
Mississippi Pot Roast Questions I’ve Actually Gotten
- Do I have to use chuck roast? Well, no, but it’s the best for that fall-apart texture. Round roast gets too dry for my taste.
- Can I use homemade ranch mix? For sure! I’ve used this homemade ranch mix—tastes great and less salt. Or try making your own au jus (I haven’t, but let me know if you do!).
- What if I don’t have pepperoncini? Use any pickled pepper, or even a little splash of vinegar with a pinch of sugar. I did that one time, and it turned out fine. Not exactly the same, but still good.
- How do I make this in the oven? Low and slow, covered, at about 300°F (150°C) for 3–4 hours. Check every now and then to be sure it’s not drying out.
- Is this really ‘Mississippi’? Well, who knows? I read it was invented by a home cook in Mississippi, but honestly, it’s just delicious no matter where you’re from.
Oh, and if you’re into quirky food history (I get lost in these sometimes), check out Southern Living’s story on Mississippi Roast—it’s got some fun background. Anyway, hope you love this as much as my family does, and if you end up with a new tradition because of it, that’s all the better!
Ingredients
- 3 pounds chuck roast
- 1 ounce ranch seasoning mix
- 1 ounce au jus gravy mix
- 1/2 cup unsalted butter
- 8 pepperoncini peppers
- 1/4 cup pepperoncini juice
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
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1Pat the chuck roast dry with paper towels and season both sides with black pepper.
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2Heat vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side.
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3Place the seared roast in the bottom of a slow cooker. Sprinkle ranch seasoning mix and au jus gravy mix evenly over the top.
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4Add butter on top of the roast, then arrange pepperoncini peppers around the meat. Pour pepperoncini juice over everything.
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5Cover and cook on low for 8 hours, or until the roast is tender and easily shreds with a fork.
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6Shred the roast with two forks and serve with the juices and peppers.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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