Mississippi Pot Roast Recipe – Oven and Slow Cooker!

This easy Mississippi pot roast recipe is LOADED with flavor but takes just minutes to throw together. Cook it in the oven or in a slow cooker for an easy weeknight dinner the whole family will love!

 

Easy Mississippi Pot Roast

This Mississippi roast couldn’t be easier to make! Just a handful of ingredients – beef chuck roast, ranch seasoning, au jus mix, butter, and pepperoncini – cook together in the oven for a few hours to give you a melt-in-your-mouth roast with minimal prep and maximum flavor. Perfect for those nights when you want a delicious dinner without the fuss!

Ingredients for Mississippi Pot Roast

• olive oil
• beef chuck roast
• ranch seasoning
• au jus gravy
• butter
• pepperoncini + juice
• Kosher salt
• fresh cracked pepper

How to Make Mississippi Pot Roast

Heat oven to 325 degrees. Heat oil in a large saute pan over medium-high heat. Pat chuck roast dry and season with salt and pepper on all sides. Sear chuck roast on all sides until a dark golden-brown crust forms. 

Pour pepperoncini juice over the roast. Sprinkle with ranch seasoning and au jus gravy mix. Add slices of butter on top. Pour water around the outside of the roast and add pepperoncini. 

Cover and place in the oven to cook for about 3 hours or until it’s fall apart tender and shreds easily.

Serve shredded roast atop my super easy garlic mashed potatoes and garnish with fresh parsley. Enjoy!

Slow Cooker Mississippi Pot Roast Instructions

This recipe can easily be cooked in the slow cooker instead of in the oven!

1. Heat oil in a large saute pan over medium-high heat.
2. Pat chuck roast dry and season with salt and pepper on all sides.
3. Sear chuck roast on all sides until a dark golden-brown crust forms. Transfer to a slow cooker insert.
4. Pour pepperoncini juice over the roast. Sprinkle with ranch seasoning and au jus gravy mix. Add slices of butter on top. Pour water around the outside of the roast and add pepperoncini. 
5. Cover and cook on high for 4 hours or on low for 8 hours, until it’s fall apart tender and shreds easily.
6. Serve shredded roast atop my super easy garlic mashed potatoes and enjoy!

Tips for Making Mississippi Pot Roast

• The pepperoncini gives this roast quite a kick! It’s got a touch of heat with a zip of tanginess. If you prefer a little less kick, try adding half the amount of pepperoncini and replacing half the pepperoncini juice with water. This will reduce the heat without reducing the flavor.
• You’ll know the roast is done when it falls apart super easily when you shred it with two forks. If it’s not shredding easily, let it cook for a bit longer!
• Some recipes use half a stick of butter. Still, I prefer using the whole stick because it melts and combines with the pepperoncini juice and the spices to create this delicious buttery sauce that’s perfect for spooning over the shredded roast on top of a mountain of mashed potatoes!

Make-Ahead Instructions

• This Mississippi pot roast recipe is a delicious make-ahead meal because it stays fresh in the fridge for days and reheats well!
• While it’s a delicious Sunday night dinner, it also makes for easy lunches throughout the week!

Storing Leftovers

Store leftover shredded roast and juices from the pan in an airtight container in the fridge for up to 4 days.

Freezing

• Freeze shredded beef and juices in an airtight container for up to 3 months.
• Thaw overnight in the fridge before reheating.

Reheating

• Place roast and juices in a baking dish and cover.
• Cook in a 325-degree oven until warmed through.

Try these family-friendly recipes next!

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