I had not heard of Mississippi Pot Roast until, out of the blue, my daughter asked me to make it. Traditional pot roast was all I’d
ever known so I was intrigued and set out to make this version of pot roast for her. I was speechless at first taste – the meat was
so tender, the pepperoncini peppers add magnificent flavor, and the buttery juices are incredibly flavorful.
All I want to know is where this recipe has been all my life! It takes pot roast to an entirely new level. It is now my default pot roast
recipe, and my family is happy (I do still make regular pot roast, but I must be craving it specifically.) We love pepperoncini
peppers so I throw in more than the recipe calls for but if you want to add fewer, it will still be delicious. The pepperoncini peppers
don’t make the dish spicy but they do add a bit of a kick.
I serve this over mashed potatoes and it is divine – rice is another great option as is egg noodles. The leftovers are fantastic as
1 (3-4 pounds) chuck roast
1 packet ranch dressing mix (1 oz.)
1 packet au jus gravy mix (1 oz.)
1/2 cup butter (1 stick)
10-12 jarred pepperoncini peppers – or more if you prefer extra (I do!)
Olive Oil – if following oven method
Beef Broth – if following instant pot method or oven method
Directions – Slow Cooker
Place the chuck roast into a 6-quart slow cooker.
Sprinkle au jus mix and ranch mix on top of the roast.
Place peppers on top of the dry mixes and set the butter on top of the roast. (Do not add any liquid.)
Cover the slow cooker. Cook on LOW setting for 8 hours, or HIGH for 4-5 hours, or until the meat is fall-apart tender.