Mississippi pot roast

This Mississippi pot roast is the ultimate comfort meal that’s become a family favorite for good reason. Slow-cooked to tender perfection with simple ingredients like ranch dressing mix and peperoncini peppers, it delivers a rich, buttery flavor that’s hard to beat. Whether you are serving a crowd or just craving a satisfying dinner, this recipe comes together easily and fills the house with incredible aromas.

I first tried this recipe one chilly weekend and quickly realized it would become my go-to pot roast. The buttery sauce with a little tang from the peppers is absolutely addictive, and I love how easy it is to prepare.

Ingredients

• Olive oil: for searing the meat, helps develop a deep caramelized flavor so don’t skip this step. Use a good quality oil with a high smoke point
• Chuck roast: the star of the dish, choose fresh not frozen with good marbling for tenderness and flavor
• Salt and pepper: to lightly season, adjust based on your preference. Freshly ground pepper is best
• Ranch dressing mix: adds creamy, herbaceous notes. If watching sodium, opt for low sodium or homemade blends
• Dry onion soup mix or au jus gravy mix: provides savory depth and an umami punch. Again, lower sodium versions or homemade options work well to control salt levels
• Salted butter: melts into a luscious sauce. Real butter is key here for rich flavor. Kerrygold garlic and herb butter is a nice twist if you can find it
• Peperoncini peppers: contribute tanginess and subtle complexity without making the dish spicy. Use whole peppers with some juice for best results

Instructions

Sear the Meat:

Heat a large skillet on high heat until very hot. Add 2 tablespoons olive oil and let it warm up until shimmering. Pat the chuck roast dry on all sides with paper towels to help with browning. Season lightly with salt and pepper. Place the roast in the skillet and sear for 2 to 3 minutes without moving it, until a golden brown crust forms. Flip and sear the other side for another 2 to 3 minutes. This step greatly enhances flavor by building a tasty crust.

Transfer to Slow Cooker:

Carefully transfer the browned roast to your slow cooker insert. Sprinkle one full packet of ranch dressing mix and one packet of dry onion soup mix evenly over the top of the meat. Nestle the stick of salted butter on top followed by 8 whole peperoncini peppers placed around and on the roast.

Cook Low and Slow:

Cover the slow cooker with its lid and cook on low for 8 hours. Resist the urge to lift the lid during cooking because every peek releases heat and moisture, which slows tenderizing and can lead to tougher meat. No additional liquid is needed because the roast will release its own juices that mix with the seasoning and butter to create a flavorful sauce.

Shred and Serve:

After cooking finishes, remove the roast and let it rest for a few minutes if desired. Using two forks, shred the meat carefully discarding any large fat pieces. You can chop the peppers and stir them into the meat, or serve them on the side for a subtle tang. This roast pairs wonderfully with mashed potatoes, rice, crusty bread, or buttery rolls.

I always look forward to the buttery richness of the melted butter mingled with the slight tang from the peppers. It reminds me of my very first attempt when I nervously dared to use butter as if it made the difference—and it truly does. This dish is such a warm hug in food form and has become a family tradition at our table.

Storage Tips

Leftovers store well in an airtight container in the fridge for up to four days. The flavor develops even more after a day. For longer storage, freeze the shredded meat and sauce in freezer-safe bags or containers. Removing excess air helps prevent freezer burn and maintains texture. Thaw overnight in the fridge before reheating gently on the stove or microwave.

Ingredient Substitutions

If ranch or onion soup mix packets aren’t available, you can use homemade seasoning blends consisting of dried herbs like parsley, dill, garlic powder, onion powder, and beef bouillon powder. This gives you control over salt and preservative content. Rump roast or sirloin tip roast can replace chuck roast but make sure the cut is suitable for slow cooking to ensure tenderness.

Serving Suggestions

Serve this Mississippi pot roast over creamy mashed potatoes to soak up all the flavorful juices. It’s also fantastic with buttery egg noodles or steamed rice. Simple steamed or roasted green beans, carrots, or broccoli add a fresh contrast. For a handheld meal, pile the meat onto soft sandwich rolls with provolone or mozzarella cheese.

This Mississippi pot roast is simple, richly flavored, and perfect for feeding a crowd. It’s an easy weeknight winner that feels like a warm hug.

Common Recipe Questions

→ Can this pot roast be cooked on high heat?

Cooking on high is not recommended as it results in tougher meat. Slow cooking on low heat allows the roast to become tender and juicy.

→ Are packet seasonings necessary for this dish?

Packet seasonings can be substituted with homemade ranch and onion soup mixes to control sodium and flavor balance.

→ Is margarine a good substitute for butter here?

Butter is preferred due to its rich flavor; margarine lacks the depth and fullness that butter provides.

→ What are good side dishes to complement this slow-cooked beef?

Mashed potatoes, rice, pasta, or steamed vegetables like green beans and carrots pair wonderfully with the flavorful meat.

→ Can I use a different cut of meat instead of chuck roast?

Other cuts like sirloin tip or rump roast can be used, but they should be suitable for slow cooking and shredding at the end.

→ Are peperoncini peppers essential in this preparation?

They add a unique tang and flavor without much heat. If unavailable, dill pickles and a small amount of pickle juice can be used as alternatives.

→ Is additional liquid needed during cooking?

No additional liquid is required; the meat and peppers release enough juices during the slow cooking process.