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Mississippi Pot Roast
5 from 162 votes

Mississippi Pot Roast

Mississippi Pot Roast is a slow-cooked chuck roast seasoned with ranch and au jus mix, butter, and pepperoncini peppers. The roast becomes tender and flavorful with a buttery, tangy sauce, enhanced by the pickled peppers’ mild heat. It’s an effortless comforting main dish requiring minimal prep.

Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
Servings: 8
Calories: 393 kcal
Course: Main Course, Dinner
Cuisine: American

Ingredients

  • 3 pounds chuck roast
  • 1 packet Ranch dressing mix
  • 1 packet au jus mix
  • 6 tablespoons butter
  • 6-8 Pepperoncini pickled hot peppers

Instructions

    Cup of Yum
  1. Place the roast in a slow cooker liner.
  2. Sprinkle over the ranch mix and the au jus mix.
  3. Place pats of the butter, and the Peperoncino over the roast.
  4. Pour in 1/2 cup (or more) Peperoncino brine. (At this point, you can tightly close the liner, and freeze for up to 3 months.)
  5. Place the liner in a slow cooker, and open up the liner to fit over the edges.
  6. Cook on LOW for 8 hours.
  7. When the roast is falling-apart tender, shred it with two forks in the sauce. Serve.

Nutrition Information

Calories 393kcal (20%) Carbohydrates 2g (1%) Protein 33g (66%) Fat 28g (43%) Saturated Fat 10g (50%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 14g (70%) Trans Fat 1g (50%) Cholesterol 117mg (39%) Sodium 501mg (21%) Potassium 588mg (13%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 423IU (8%) Vitamin C 6mg (7%) Calcium 33mg (3%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 393

% Daily Value*

Calories 393kcal 20%
Carbohydrates 2g 1%
Protein 33g 66%
Fat 28g 43%
Saturated Fat 10g 50%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 117mg 39%
Sodium 501mg 21%
Potassium 588mg 13%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 423IU 8%
Vitamin C 6mg 7%
Calcium 33mg 3%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.