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Mississippi Pot Roast Recipe
Discover the easiest, most flavorful Mississippi Pot Roast recipe. This 5-ingredient slow cooker meal delivers tender beef and rich gravy with minimal effort. Perfect for busy weeknights!
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
Servings: 10
Calories: 2995 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 pounds chuck roast
- 8 ounces Pepperoncini with liquid
- ¼ cup butter
- 1 packet gravy mix 2 tablespoons
- 1 packet ranch seasoning mix 2 tablespoons
- salt and pepper to taste
Instructions
- Add the chuck roast to the slow cooker. Sprinkle butter, gravy mix, ranch seasoning, salt and pepper.
- Pour in the pepperoncini and the liquid from the jar. I added about half of a 16-ounce jar, but you can add more or less, depending on how spicy you like it.
- You can add salt and pepper to taste, but I find the ranch seasoning and gravy mix make it salty enough.
- Cover and cook on low for 8 hours. You can also cook on high for 4-5 hours, although I think it tastes better cooked on low.
- Remove the beef and shred it. It should just fall apart.
- Serve the roast over mashed potatoes, rice, or egg noodles, and spoon some of the sauce and pepperoncini over the top.
Cup of Yum
Notes
- If you're sensitive to salt or prefer a milder flavor, use low-sodium gravy and ranch mixes or make your own from scratch.
- If you're not a fan of pepperoncini, you can substitute them with another type of pickle, like banana peppers or dill pickles. Just keep in mind that this will slightly change the dish's flavor.
- While you can cook this on high, I find it is tastier when cooked on low.
- To make this recipe in an Instant Pot, follow the same instructions, except add ½ cup of water. Then, cook on high pressure for 60-70 minutes, depending on the size of your roast. Let the pressure release naturally for 10-15 minutes before shredding the meat.
- While chuck roast is the traditional choice for pot roast, you can use other cuts of beef like round roast or brisket. These cuts may be a little leaner and may require longer cooking times to become tender.
- If you're sensitive to salt or prefer a milder flavor, use low-sodium gravy and ranch mixes or make your own from scratch.
- If you're not a fan of pepperoncini, you can substitute them with another type of pickle, like banana peppers or dill pickles. Just keep in mind that this will slightly change the dish's flavor.
- While you can cook this on high, I find it is tastier when cooked on low.
- To make this recipe in an Instant Pot, follow the same instructions, except add ½ cup of water. Then, cook on high pressure for 60-70 minutes, depending on the size of your roast. Let the pressure release naturally for 10-15 minutes before shredding the meat.
- While chuck roast is the traditional choice for pot roast, you can use other cuts of beef like round roast or brisket. These cuts may be a little leaner and may require longer cooking times to become tender.
Nutrition Information
Calories
2995kcal
(150%)
Carbohydrates
28g
(9%)
Protein
265g
(530%)
Fat
203g
(312%)
Saturated Fat
98g
(490%)
Polyunsaturated Fat
15g
Monounsaturated Fat
91g
Trans Fat
11g
Cholesterol
1061mg
(354%)
Sodium
3601mg
(150%)
Potassium
5112mg
(146%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
2366IU
(47%)
Vitamin C
188mg
(209%)
Calcium
277mg
(28%)
Iron
29mg
(161%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 2995
% Daily Value*
| Calories | 2995kcal | 150% |
| Carbohydrates | 28g | 9% |
| Protein | 265g | 530% |
| Fat | 203g | 312% |
| Saturated Fat | 98g | 490% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 91g | 455% |
| Trans Fat | 11g | 550% |
| Cholesterol | 1061mg | 354% |
| Sodium | 3601mg | 150% |
| Potassium | 5112mg | 109% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 2366IU | 47% |
| Vitamin C | 188mg | 209% |
| Calcium | 277mg | 28% |
| Iron | 29mg | 161% |
* Percent Daily Values are based on a 2,000 calorie diet.