Mississippi Pot Roast Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
8 servings
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Calories
386 kcal
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Course
Main Course
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Cuisine
American
Mississippi Pot Roast Recipe
Description
The Mississippi Pot Roast Recipe begins by seasoning chuck roast with black pepper, then searing it in olive oil to develop a browned exterior. It is placed in a slow cooker with beef broth and topped with ranch dressing mix, au jus mix, minced garlic, pepperoncini peppers, and butter slices. Cooking low and slow for several hours renders the roast tender enough to shred.
The ranch and au jus seasoning create a flavorful, slightly tangy base, while the pepperoncini peppers add a mild piquancy and acidity balancing the richness of the butter and beef. This technique yields a soft texture where the beef easily pulls apart, accompanied by a savory and buttery gravy.
This pot roast is suitable as a main course served alongside vegetables or mashed potatoes, with the sauce spooned over the meat. It can be prepared ahead and stored safely in the refrigerator or freezer following proper cooling and packaging instructions.
Notes emphasize checking ranch and au jus seasonings for gluten-free status if required, adjusting salt to taste, and safe reheating methods using the slow cooker or oven to retain moisture.
Ingredients
- 3-4 lbs chuck roast
- ½ tsp black pepper or to taste, ground
- 1/4 cup beef broth low-sodium
- 2 Tbsp olive oil
- 1 packet Ranch dressing mix (1 oz or 3 Tbsp) *see notes for GF
- 4 Tbsp butter unsalted
- 6 Pepperoncini peppers or added to taste
- 1 packet au jus mix or substitute with brown gravy mix *see notes for GF
- 2 garlic minced, cloves
Instructions
- Season the chuck roast with pepper on both sides.
- In a large skillet, heat 2 Tbsp oil. Once hot, sear and brown the beef for 2-3 minutes per side.
- In a slow cooker bowl, add the beef broth. Then, add the seared beef, and top with ranch mix, au jus powder, minced garlic, pepperoncini, and sliced butter.
- Cook on low heat for about 7-9 hours, or on high heat for 4-6 hours or until fork-tender (a thinner piece of meat will cook faster and a thicker cut will take longer).
- Shred the beef and add back into the slow cooker, gently mix until combined with the buttery gravy.
Notes
- Adjust salt at the end as ranch seasoning salt content varies.
- Check labels for gluten-free versions of ranch and au jus or gravy mixes if needed.
- Store cooked roast cooled in airtight containers or freezer bags: refrigerate up to 4 days, freeze up to 3 months.
- Reheat thawed roast in slow cooker or covered in the oven until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbs | 3g | |
| Protein | 33g | 66% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 416mg | 17% |
| Potassium | 605mg | 13% |
| Fiber | 0.3g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 34mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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