Instructions

Slow Cooker Method

1. Prepare the Ingredients:

• Place the chuck roast in the bottom of a 6-quart slow cooker.
• Sprinkle the au jus mix and ranch mix evenly over the top of the roast.

2. Add Butter and Peppers:

• Arrange the butter in chunks around the roast.
• Scatter the pepperoncini peppers over and around the meat.

3. Cook the Roast:

• Cover the slow cooker with its lid. Cook on LOW for 8 hours or HIGH for 4–5 hours. The roast is done when it’s fork-tender and easy to shred.

4. Shred and Serve:

• Remove the lid and shred the meat directly in the slow cooker using two forks.
• Serve the shredded roast with its gravy alongside mashed potatoes, rice, or buttered noodles. Optionally garnish with minced parsley for a fresh touch.

Instant Pot Method

1. Sear the Meat:

• Turn the Instant Pot to Sauté mode and heat 1 tablespoon of oil.
• Sear the chuck roast on all sides for 4–5 minutes per side until browned. Remove and set aside.

2. Add Ingredients:

• Place the roast back into the pot. Add the pepperoncini peppers, ranch mix, au jus mix, butter, and ¾ cup of water.

3. Pressure Cook:

• Secure the lid and close the steam valve. Set the Instant Pot to Manual mode on High Pressure for 80 minutes.

4. Release Pressure:

• Allow the pot to release pressure naturally for about 15 minutes, then manually release any remaining pressure.

5. Shred and Serve:

• Open the lid carefully. Transfer the roast to a serving dish and shred. Serve with the juices and accompaniments of your choice.

Oven Method

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).

2. Sear the Roast:

• Heat 1 tablespoon of oil in an ovenproof pot over medium heat. Sear the chuck roast on all sides for 4–5 minutes per side until browned.

3. Add Ingredients:

• Add the pepperoncini peppers, ranch mix, au jus mix, butter, and ¾ cup of water to the pot. Bring the mixture to a simmer.

4. Roast in the Oven:

• Cover the pot with a lid and transfer it to the preheated oven. Roast for 3–4 hours, or until the meat is tender enough to shred easily.

5. Serve:

• Remove the roast from the pot, shred, and serve with its juices.

Tips for Perfect Mississippi Pot Roast

Choosing the Meat

• Chuck Roast: This is the classic cut for Mississippi Pot Roast due to its marbling and tenderness when slow-cooked.
• Alternative Cuts: If chuck roast is unavailable, you can use brisket or bottom round roast, though they may be slightly leaner.

Pepperoncini Peppers

• These mild peppers add a subtle tang and spice. If you prefer more heat, add a few extra peppers or use sliced jalapeños for a spicier kick.

Gravy Consistency

• For a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the cooking liquid during the last 10 minutes of cooking.

Butter Substitution

• Unsalted butter ensures the dish doesn’t become overly salty, but you can use regular butter if that’s what you have on hand.

Variations

Add Vegetables

For a one-pot meal, add hearty vegetables like:

• Potatoes (quartered)
• Carrots (cut into large chunks)
• Onions (peeled and quartered)

Place the vegetables around the roast before cooking to let them absorb the savory juices.

Spicy Version

For extra heat, use spicy ranch seasoning or add red pepper flakes to the mix.

Dairy-Free Option

Replace the butter with plant-based alternatives like coconut oil or margarine to create a dairy-free version.

Serving Suggestions

Classic Pairings

• Mashed Potatoes: Creamy and buttery, mashed potatoes soak up the savory juices beautifully.
• Buttered Noodles: Egg noodles tossed with a bit of butter and parsley are a simple yet delicious option.
• Rice: White or brown rice offers a neutral base to highlight the roast’s flavors.

Light Sides

• Green Salad: A crisp salad with a tangy vinaigrette balances the richness of the roast.
• Steamed Vegetables: Broccoli, green beans, or asparagus make excellent side dishes.

Frequently Asked Questions

Can I freeze Mississippi Pot Roast?

Yes! Store the shredded roast and its juices in an airtight container or freezer bag for up to three months. Thaw overnight in the fridge and reheat gently on the stovetop or in a microwave.

Can I use a different seasoning mix?

Absolutely. Italian seasoning mix or onion soup mix can be substituted for a different flavor profile.

How do I store leftovers?

Refrigerate leftover pot roast in an airtight container for up to 3–4 days. Reheat in a skillet or microwave, adding a splash of water or broth to maintain moisture.

Conclusion

Mississippi Pot Roast is a versatile and crowd-pleasing dish that requires minimal effort but delivers maximum flavor. Whether you choose to use a slow cooker, Instant Pot, or oven, the result is the same: tender, flavorful beef infused with the tangy zing of pepperoncini peppers. Customize it with vegetables or spice, and pair it with classic sides for a meal that’s sure to become a household favorite.