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Tongs holding shredded beef and a yellow pepper over a slow cooker.
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5-Ingredient Mississippi Pot Roast

There’s nothing more comforting than a serving of warm Mississippi pot roast for dinner. With minimal prep and 5 simple ingredients, you’ll have a new family favorite for busy weeknights. It’s amazing served over mashed potatoes, rice, or on sandwich rolls.
Prep Time5 minutes
Cook Time8 hours
Total Time8 hours 5 minutes
Course: Dinner
Cuisine: American
Keyword: mississippi pot roast
Servings: 6 servings
Calories: 557kcal
Author: Jessica Haggard

Ingredients

  • 3 pounds chuck roast trimmed of excess fat
  • 1 ounce packet ranch seasoning mix
  • 1 ounce packet au jus gravy mix
  • ½ cup unsalted butter cut into chunks
  • 6 whole pepperoncini peppers plus 2 tbsp of the juice
  • ½ cup water or broth, optional if your slow cooker runs hot and you need to keep the ingredients from burning
US Customary - Metric

Instructions

  • Place the meat in the slow cooker.
  • Sprinkle the ranch seasoning and au jus mix evenly over the top. Add the butter chunks on top of the beef.
  • Place the pepperoncini on and around the meat. Pour in 2 tablespoons of the brine.
  • Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the roast is fall-apart tender.
  • Tip out some of the juices and shred the meat. Serve warm.

Notes

  • Pepperoncini give Mississippi pot roast its bright, tangy flavor. For less spice, stick with whole peppers instead of sliced.
  • Browning the meat in a pot or Dutch oven before slow cooking adds extra depth of flavor.
  • Cooking on low for 8 hours makes the roast melt-in-your-mouth tender. High heat cooks faster but can be tougher.
  • Place the butter directly on top so it melts slowly and keeps the roast juicy and flavorful.
  • Resist lifting the lid for the first few hours. This helps seal in the juices before shredding.
  • For a thicker sauce, whisk in a cornstarch slurry or simmer the cooking liquid on the stove after shredding.
Serve: Pairs well with mashed potatoes, rice, or noodles, but also works with low-carb sides like cauliflower mash or greens; add veggies, biscuits, or even mac and cheese or fresh salad to round out the meal.
Store: Store cooled pot roast in the fridge for up to 4 days or freeze in portions for 2 months. Thaw overnight, then reheat on the stove or in the microwave with a little broth or water to keep it tender.

Nutrition

Calories: 557kcal | Carbohydrates: 3g | Protein: 44g | Fat: 42g | Saturated Fat: 21g | Sodium: 207mg | Fiber: 2g | Net Carbohydrates: 1g
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