🥩 Mississippi Pot Roast
Mississippi Pot Roast is a super tender, slow-cooked beef dish with a rich, buttery, tangy flavor from ranch seasoning, gravy mix, and pepperoncini. It basically falls apart with a fork.
🛒 Ingredients
- 1.5–2 kg chuck roast (best cut for shredding) Beef chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix (or brown gravy mix)
- 1/2 cup butter
- 6–10 pepperoncini peppers + 2–3 tbsp juice
- 2 tbsp oil (optional for searing)
🔥 Step 1: (Optional) Sear the beef
- Heat oil in a pan.
- Sear roast on all sides until browned.
- This adds deeper flavor but can be skipped.
🍲 Step 2: Slow cook everything
Slow cooker method (best):
- Place roast in slow cooker.
- Sprinkle ranch seasoning and gravy mix over it.
- Add butter on top.
- Add pepperoncini and a bit of juice.
- Cook on LOW for 8 hours or HIGH for 4–5 hours.
Oven method:
- Place everything in a covered pot.
- Bake at 160°C (320°F) for 3–4 hours until tender.
🍴 Step 3: Shred the beef
- Once fully tender, shred with two forks.
- Mix into the juices so it absorbs flavor.
🍽️ Step 4: Serve
Best served with:
- Mashed potatoes
- Rice
- Sandwich rolls
- Egg noodles
😋 Result
You get:
- Ultra-tender, pull-apart beef
- Creamy, buttery gravy
- Tangy kick from pepperoncini
- Deep savory ranch flavor
If you want, I can also make:
- 🧄 Garlic butter Mississippi roast version
- 🌶️ Spicy Cajun twist
- 🥪 Mississippi roast sandwich slider recipe
