Mississippi Pot Roast is a southern variation on a global favorite, transforming a tough cut of beef into a melt-in-your-mouth dinnertime delight. Made with traditional pepperoncini peppers and ranch dressing mix for a welcome touch of heat and tang, Mississippi Pot Roast elevates the natural savoriness of the meat to its apex form. Slow-cooked to tender perfection, you can take a load off while dinner makes itself. It’s made so you can fully enjoy the day without a care, so get into the spirit and take a bite!

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  • 3 1/2-4 pounds chuck roast
  • 1 (1-ounce) packet au jus gravy mix
  • 1 (1-ounce) packet ranch dressing mix
  • 1 stick unsalted butter
  • 2-8 pepperoncini peppers, depending on your desired level of heat
  • 1/4 cup water
  • 1 tablespoon all-purpose flour
  • mashed potatoes, optional, for serving


Step 1 –Place the chuck roast, au jus gravy mix, and ranch dressing mix into a slow cooker, making sure the chuck roast is coated in the gravy mix and dressing mix.

Step 2 –Place the stick of butter on top of the chuck roast and place the pepperoncini peppers around the roast.

Step 3 –Pour the water over everything.

Step 4 –Cover the slow cooker and cook on low until the meat is fall-apart tender, about 8 hours.

Step 5 –Transfer the meat and peppers to a cutting board and use two forks to shred the meat. Discard any fat.

Step 6 –Strain the cooking liquid into a gravy separator or glass measuring cup.

Step 7 –Skim the fat off the top and discard it.

Step 8 –Pour the meat liquid into a small saucepan and cook it over medium-high heat on the stove-top.

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Step 9 –Slowly add the flour to the meat liquid as it cooks, whisking after each addition.

Step 10 –Simmer the resulting gravy until it thickens, about 5 minutes.

Step 11 –Return the meat and peppers to the slow cooker and pour the gravy over it.

Step 12 –Serve hot over mashed potatoes.