Mississippi Pot Roast

Mississippi pot roast is the ultimate comfort dish that combines tender beef chuck roast with a flavorful blend of ranch seasoning, onion soup mix, butter, and peperoncini peppers. This recipe has been a go-to in many households because of how easy it is to prepare and how incredibly rich and buttery the meat turns out after slow cooking for hours. It creates a warm and hearty meal that melts in your mouth every time.

I first made this for a family gathering when I needed a fuss—free meal to feed a crowd. It quickly became one of our favorites and now I rarely make any other pot roast recipe because this always steals the show.

Ingredients

• Olive oil: for searing the meat, helps develop deep flavor by browning
• Chuck roast: fresh is best for tender shredding, about 2 to 3 pounds
• Salt and pepper: light seasoning to enhance the meat’s natural flavors season lightly if watching sodium
• Ranch dressing mix: adds creamy, herbaceous notes select a low sodium brand or make your own to control salt
• Dry onion soup mix or au jus gravy mix: delivers savory depth, choose low sodium if desired or homemade mix
• Salted butter: key for richness and buttery flavor real butter is a must for authentic taste
• Peperoncini peppers: provide a tangy, mild bite without spiciness avoid skipping as they add signature flavor

Instructions

Sear the beef:

Heat a large skillet on high until very hot. Add olive oil and immediately place dry, seasoned chuck roast in the pan. Let it brown undisturbed for 2 to 3 minutes until a golden crust forms. Flip and brown the other side for another 2 to 3 minutes. This step locks in juices and creates intense flavor.

Prepare the slow cooker:

Transfer the browned roast to your slow cooker. Sprinkle the ranch dressing mix evenly over the meat, followed by the dry onion soup mix. Place a full stick of salted butter on top of the roast.

Add the peppers:

Nestle the peperoncini peppers on top and around the roast. The juices from the peppers will mingle with the butter and seasonings as it cooks.

Cook low and slow:

Cover the slow cooker and cook on low for 8 hours without lifting the lid. This slow cooking allows the meat to become tender and flavorful without drying out.

Shred and serve:

After cooking, use two forks to shred the meat right in the slow cooker. Discard any large fatty pieces. You can chop some of the peperoncini and mix them into the shredded meat if you like. Serve hot on mashed potatoes, over rice, or in a sandwich with melted cheese.

What I love about the butter in this recipe is how it transforms the juices into a rich, silky sauce that coats every bite. Peperoncini peppers might sound intimidating but they really just add a mild, zesty kick that brightens the dish. One family dinner memories is how everyone gathered ‘round the slow cooker and eagerly waited to see the meat shred to perfection—it’s truly a crowd-pleaser.

Storage Tips

Store any leftovers in airtight containers in the fridge for up to four days. The flavor often deepens overnight making it even better the next day. To reheat, gently warm on the stove or in the microwave adding a splash of broth or water if needed to keep it moist.

Ingredient Substitutions

You can substitute dry onion soup mix with an equal amount of homemade onion powder, beef bouillon powder, and dried herbs for a fresher taste and better salt control. For ranch mix, homemade versions with dried herbs and garlic powder work beautifully. If you can’t find peperoncini peppers, try adding some dill pickles and a few tablespoons of pickle juice to mimic the tang.

Serving Suggestions

This pot roast pairs beautifully with mashed potatoes, rice, creamy polenta, or buttered noodles. Roasted or steamed green beans, carrots, or broccoli complement the rich meat perfectly. For sandwiches, serve the shredded meat on a hearty bun with melted provolone or mozzarella.

Easy to make and full of flavor, this Mississippi pot roast is a reliable weeknight winner. Leftovers reheat well and often taste even better the next day.

Common Recipe Questions

→ Can this dish be cooked on high heat?

Cooking on high heat is not recommended as the meat needs slow, low heat to become tender and shred easily. Opening the lid frequently can also toughen the meat.

→ Are packet seasonings necessary?

Packet seasonings add convenience, but homemade ranch seasoning and dry onion soup mix can be used to control flavor and sodium levels.

→ Can margarine be used instead of butter?

Real butter is preferred for its rich flavor. Margarine lacks the same taste and can affect the overall dish negatively.

→ What sides pair well with this slow-cooked beef?

Serve with mashed potatoes, rice, pasta, or vegetables like green beans and carrots. Crusty bread or biscuits also complement the savory juices well.

→ Is it possible to swap the cut of meat?

Sirloin tip or rump roast are good alternatives as they shred well with slow cooking methods.

→ Do peperoncini peppers make the dish spicy?

Peperoncini add tangy flavor without significant spiciness. They enhance the dish’s taste without heat.

→ Should additional liquid be added during cooking?

No extra liquid is needed; the meat and peppers produce enough juices while cooking slowly.

→ Can vegetables be added to the cooking process?

Yes, potatoes and carrots can be added at the start to cook alongside the meat for a complete meal.