Name: Mississippi Pot Roast Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American Southern
Ingredients: 4 pound beef chuck roast; 1-2 tablespoons avocado oil; 2 sweet onions, sliced 1-inch thick; 3-5 cloves garlic, minced; 1 ounce packet ranch dressing mix; 0.87 ounce packet brown gravy mix; 1 cup sliced pepperoncini peppers (or 8 whole peppers); 1/2 cup juice from pepperoncini jar; 1 stick unsalted butter; 1 1/2 cups beef broth

Jump to Recipe· 4.3 from 15 reviews

I have to tell you about one of my absolute favorite meals to make when I want something cozy, flavorful, and downright effortless: this Mississippi Pot Roast Recipe. It’s the kind of dish that fills your kitchen with the most inviting aromas and leaves you with tender, melt-in-your-mouth beef that practically falls apart. Every time I make it, I know I’m in for a treat, whether it’s a family dinner or a casual gathering. The combination of ranch seasoning, pepperoncini heat, and buttery richness hits all the right notes for me.

Why You’ll Love This Mississippi Pot Roast Recipe

What really makes this recipe pop for me is the unique flavor profile. The blend of ranch dressing mix and brown gravy seasoning brings a savory depth that’s unbelievably comforting, while the pepperoncini peppers add a subtle but exciting tangy kick that keeps you coming back for more. The butter just melts into the roast, creating this luscious, rich gravy that’s perfect for drizzling over mashed potatoes or hearty rice. I’ve always found that the taste is comforting but has layers of flavor that make every bite interesting.

Besides flavor, I adore how incredibly easy this dish is to prepare. It’s basically a “set it and forget it” kind of recipe. I sear the meat quickly to lock in the juices, then let the slow cooker do all the magic. Spending just a few minutes prepping means I can come back hours later to a fully cooked, tender roast that requires almost no effort. It’s perfect for busy weeknights or when I want to impress guests without being stuck in the kitchen. And, honestly, it’s become my go-to for holidays and casual parties alike because of how universally loved it is.

Ingredients You’ll Need

Inside a black slow cooker, there is one large dark brown cooked meat piece on the right side with visible garlic bits on top, surrounded by many smaller shredded chunks of tender brown meat. Scattered throughout are bright yellow whole pepperoncini peppers with stems, sitting on top of slices of translucent cooked onions and sprinkled with small green herb pieces. The meat and peppers are covered in a shiny, thin brown sauce. The photo is taken on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity — just a few quality ingredients that come together to create something incredible. Each ingredient plays a key role in developing the perfect taste and texture of this pot roast, from the juicy beef chuck to the zingy pepperoncini peppers and buttery finish.

4 pound beef chuck roast: This cut is ideal because it becomes tender and flavorful when slow-cooked.
1-2 tablespoons avocado oil: Perfect for searing the roast to lock in juices without adding any overpowering flavors.
2 sweet onions, sliced 1-inch thick: Add sweetness and depth, softening beautifully during cooking.
3-5 cloves garlic, minced: Bring aromatic warmth that complements the ranch seasoning perfectly.
1 ounce packet ranch dressing mix: Essential for that tangy, herby backbone of seasoning.
0.87 ounce packet brown gravy mix: Adds a rich, savory gravy base that thickens the sauce wonderfully.
1 cup sliced pepperoncini peppers plus 1/2 cup juice: Provides a lively tang and mild heat that brightens the dish.
1 stick unsalted butter: Infuses the roast with luscious creaminess and richness.
1 1/2 cups beef broth: Keeps the roast moist and creates the delicious gravy to soak into everything.

Directions

Step 1: Heat a cast iron skillet over medium-high heat. Once the skillet is nicely hot, add the avocado oil and sear the beef chuck roast for about 5-8 minutes on each side until it develops a deep, golden-brown crust. This step is key for locking in flavor and juices, so don’t rush it.

Step 2: Transfer the seared roast to your slow cooker. Arrange the thick slices of sweet onion all around the roast; these will caramelize as the roast cooks, adding sweetness and texture.

Step 3: Sprinkle the ranch dressing mix and brown gravy mix evenly over the roast. These seasonings will infuse the meat and sauce with tons of flavor as it cooks.

Step 4: Layer slices of the stick of butter on top of the roast along with the minced garlic. Pour in the 1/2 cup of pepperoncini juice and the beef broth. You can either add the sliced pepperoncini peppers now or wait until the last 1-2 hours of cooking to add them so they stay slightly firmer—I like adding them later to maintain a bit of bite.

Step 5: Cover your slow cooker and cook the roast on LOW for 8-10 hours, or until the meat is tender enough to shred with two forks. If you’re short on time, cooking on HIGH for 6-8 hours also works great. Either way, you want the roast to be fall-apart soft.

Step 6: Once the meat is tender, shred it directly in the slow cooker with two forks, mixing it well into the savory gravy. This helps all that rich sauce soak into every bite.

Step 7: Garnish with chopped parsley if you like a fresh pop of color and flavor. I love serving this over creamy mashed potatoes or fluffy rice to catch every bit of the delicious sauce. Dig in and enjoy!

Servings and Timing

This Mississippi Pot Roast Recipe yields about 8 hearty servings, making it perfect for family meals or small gatherings. The prep time is minimal—around 15 minutes—mostly spent searing the roast and assembling ingredients. The cook time ranges from 6 to 10 hours depending on whether you cook it on HIGH or LOW in your slow cooker. With everything added up, the total time is approximately 8 hours and 15 minutes when cooked low and slow, including rest time after cooking if you want to let it settle a bit before shredding.

How to Serve This Mississippi Pot Roast Recipe

When I serve this pot roast, I like to make the meal feel like a full, comforting experience. One of my favorite accompaniments is a creamy mashed potato base because it soaks up the buttery, tangy gravy so well. Sometimes, I swap in fluffy rice or even egg noodles for a slightly different texture that still complements the rich roast. Steamed green beans or roasted root vegetables round out the plate with freshness and balance.

For presentation, I find spreading the shredded roast over a bed of mashed potatoes looks inviting and rustic. Garnishing with chopped parsley adds a nice pop of green that brightens the dish visually. If I’m serving guests, I like to offer extra pepperoncini on the side for anyone who wants to give an added tangy punch. This recipe works beautifully for cozy family dinners but also shines during holidays or casual parties when you want a no-fuss crowd-pleaser.

As for drinks, I often pair this dish with a medium-bodied red wine like Merlot or Zinfandel, which matches the richness and subtle peppery notes. For non-alcoholic options, a sparkling water with a splash of lemon or a lightly sweetened iced tea balances the meal nicely. I always serve the pot roast hot, straight from the slow cooker, but it can also be enjoyed warm the next day with leftovers.

Variations

I’ve experimented with this Mississippi Pot Roast Recipe a few times to suit different tastes and dietary needs. For ingredient substitutions, you can swap the avocado oil for olive oil or even bacon fat if you want a smokier flair. Sometimes, I swap the beef chuck roast for a pork shoulder, which also breaks down beautifully and picks up the flavors well.

If you’re looking for a gluten-free option, just be sure to pick a ranch dressing mix and brown gravy mix labeled gluten-free—there are plenty of great options out there. For a dairy-free version, you can replace the butter with a vegan buttery spread or a splash of olive oil, which still adds moisture and richness. While this isn’t a vegan recipe due to the beef, I love making a similar slow-cooked mushroom bourguignon when friends avoid meat.

For flavor twists, adding a few dashes of smoked paprika or a touch of cayenne pepper can bring extra warmth without overpowering. If you don’t have a slow cooker, I’ve had success braising the roast in a heavy Dutch oven at low oven temperature (around 300°F) for 3-4 hours, covered, turning occasionally until tender. It’s a bit more hands-on but just as delicious.

Storage and Reheating

Storing Leftovers

After enjoying your meal, I like to store any leftover pot roast in airtight containers to keep it fresh. Glass or BPA-free plastic containers work well. Make sure the roast has cooled to room temperature before refrigerating. Leftovers will keep beautifully in the fridge for 3 to 4 days. The gravy helps the meat stay moist and flavorful, so don’t drain it before storing.

Freezing

You can absolutely freeze this Mississippi Pot Roast Recipe for later enjoyment. Portion the shredded roast and gravy into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It keeps well for up to 3 months. When freezing, I recommend labeling the containers with the date so you can keep track and enjoy it at its best.

Reheating

To reheat leftovers, I prefer warming the pot roast gently on the stovetop over low heat, stirring occasionally to ensure it heats evenly and the gravy remains smooth. Adding a splash of beef broth or water can help loosen the sauce if it thickened too much in the fridge. Avoid microwaving without stirring, as it can lead to uneven heating and dry spots. Heating slowly preserves the tender texture and rich flavors beautifully.

FAQs

Can I use a different cut of beef for this Mississippi Pot Roast Recipe?

Absolutely. While beef chuck roast is ideal for its balance of fat and tenderness after slow cooking, you can also use a beef brisket or round roast. Just be mindful that leaner cuts might require slightly more liquid or shorter cooking times to stay moist.

Do I have to use pepperoncini peppers, or can I substitute something else?

Pepperoncini peppers add a distinctive tang and mild heat that defines this dish’s flavor, but if you can’t find them, mild banana peppers or pickled jalapeños are decent alternatives. Just adjust the quantity to avoid overpowering the dish.

Is it possible to make this recipe in an Instant Pot?

Yes! You can sear the roast in the Instant Pot using the sauté function, then add all ingredients and cook under high pressure for about 60-70 minutes. Don’t forget to allow for natural pressure release for best tenderness.

Can I prepare this recipe ahead of time?

I often prep the ingredients the night before by slicing onions, mincing garlic, and measuring out seasonings. You can also assemble everything in the slow cooker insert, cover, and refrigerate overnight, then start cooking the next day. Just bring it to room temperature before turning the slow cooker on.

What should I serve with Mississippi Pot Roast for a complete meal?

I recommend serving the pot roast over creamy mashed potatoes or rice to soak up the gravy. Adding steamed green beans, roasted carrots, or a fresh salad balances the meal with texture and color while keeping the flavors harmonious.

Conclusion

I genuinely hope you give this Mississippi Pot Roast Recipe a try soon because it’s been such a beloved staple in my kitchen for years. It’s comforting, flavorful, and surprisingly easy, perfect for bringing people together without fuss. Whether it’s a busy weekday or a special occasion, this recipe never fails to deliver happiness by the forkful. Once you taste it, I think you’ll understand why I’m so enthusiastic about sharing it with you!