Mississippi Pot Roast

Get ready for the most effortless yet incredibly flavorful pot roast you’ve ever made! This Mississippi-style slow cooker sensation transforms a simple chuck roast into fall-apart tender, savory perfection with just a handful of ingredients.

What makes this recipe truly special is the magical combination of tangy pepperoncini peppers, rich butter, and the perfect blend of seasonings that create an intensely flavorful sauce that’ll have everyone asking for seconds. Trust me, this isn’t your grandmother’s pot roast – it’s better!

Ingredients

• 4-5 pound chuck roast or pot roast
• 1 ounce (2 tablespoons) ranch seasoning mix
• 1 ounce au jus gravy mix (or low-sodium brown gravy mix)
• 6 pepperoncini peppers plus ½ cup juice
• ¼ cup butter, sliced

Steps

1. Heat a large skillet over medium-high heat. Brown the roast for 5 minutes per side until deeply golden. This creates a flavorful crust that seals in juices – don’t skip this step!
2. Transfer the browned roast to a 6-quart slow cooker. Pour the pepperoncini juice around (not over) the meat. Evenly sprinkle the ranch and au jus mixes over the top of the roast. Arrange pepperoncini peppers and butter slices on top. The butter will slowly melt, creating a rich sauce.
3. Cover and cook on low for 8-10 hours. You’ll know it’s done when you can easily shred the meat with a fork. If it’s still tough at 8 hours, give it another hour – patience is key for that melt-in-your-mouth texture.
4. Using two forks, shred the meat directly in the slow cooker. Let it soak in those flavorful juices for 5-10 minutes before serving. This step is crucial for maximum flavor absorption.
5. Serve hot over mashed potatoes, egg noodles, or rice. The sauce should be rich and slightly thickened from the seasonings and meat juices.

Smart Swaps

• Use chuck shoulder or brisket if chuck roast isn’t available
• Substitute unsalted butter to control sodium levels
• Try mild banana peppers for less heat

Make It Diabetes-Friendly

• Use reduced-sodium seasoning packets (saves 40% sodium)
• Serve over cauliflower mash instead of potatoes (reduces carbs by 15g per serving)
• Limit portion size to 4-5 ounces of meat per serving

Pro Tips

• Let meat come to room temperature for 30 minutes before browning
• Don’t add extra liquid – the meat and pepperoncini juice create plenty
• For extra flavor, add 2 cloves of crushed garlic
• Save leftover juices for French dip sandwiches