Name: Mississippi Pot Roast
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb Beef Chuck Roast; 1 oz Dry Ranch Seasoning Mix; 1 oz Dry Au Jus Gravy Mix; 0.5 cup Unsalted Butter; 8 pieces Pepperoncini Peppers; 2 tbsp Pepperoncini Juice

"Experience the internet's most famous roast: a succulent, melt-in-your-mouth beef chuck slow-cooked to perfection. This five-ingredient wonder combines tangy pepperoncini with savory ranch and au jus for an unforgettable flavor profile."

Ingredients

Qty	Item
3 lb 1360 g	Beef Chuck Roast
1 oz 28 g	Dry Ranch Seasoning Mix
1 oz 28 g	Dry Au Jus Gravy Mix
0.5 cup 115 g	Unsalted Butter
8 pieces 100 g	Pepperoncini Peppers
2 tbsp 30 ml	Pepperoncini Juice

How to Make Mississippi Pot Roast

Place the beef chuck roast into the bottom of a 6-quart slow cooker. There is no need to add water or broth.

Sprinkle the dry ranch dressing mix and the dry au jus mix evenly over the top of the roast.

Place the stick of butter (unsliced or cut into tabs) on top of the seasoned roast.

Arrange the pepperoncini peppers around the butter and pour the 2 tablespoons of juice from the jar into the pot.

Cover and cook on low for 8 hours. The low temperature is essential for breaking down the connective tissue of the chuck roast.

Once the meat is fork-tender, shred it directly in the slow cooker using two forks. Discard any large pieces of fat.

Stir the shredded meat into the gravy formed in the pot and serve warm.

·
Do not add any additional water; the roast and butter will create a rich, concentrated gravy naturally.
·
For extra flavor, sear the roast in a hot pan with a tablespoon of oil for 3-4 minutes per side before adding it to the crock pot.
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If the final sauce is too salty, add a splash of water or unsalted beef broth at the end to balance it out.
·
Serve over mashed potatoes, buttered noodles, or cauliflower mash for a keto-friendly option.

Frequently Asked Questions

Can I make this in an Instant Pot?

Yes. Add 1/2 cup of beef broth, seal the lid, and cook on manual high pressure for 60 minutes, followed by a natural pressure release.

Is Mississippi Pot Roast spicy?

No, it is not spicy. The pepperoncini peppers provide a tangy, vinegary brightness that cuts through the richness of the beef without significant heat.

Can I use a different cut of meat?

While chuck roast is best for shredding, you can use rump roast or bottom round, though they may be slightly leaner and less tender.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Video Tutorials

5 Ingredient Mississippi POT ROAST That's AMAZING! Slow Cooker Recipe

The BEST Mississippi Pot Roast — Melt-in-Your-Mouth, No-Fail Recipe

How To Make A Perfect Mississippi Pot Roast | Crockpot Recipes

The Best Mississippi Pot Roast Ever

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