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Tender Mississippi Pot Roast Recipe Easy Perfect Zesty Pepperoncini Crockpot Meal

tender mississippi pot roast - featured image

A tender, slow-cooked Mississippi pot roast infused with zesty pepperoncini peppers and ranch seasoning, perfect for an easy, comforting meal.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast
  • 1 packet (about 1 oz/28 g) ranch dressing mix
  • 1 packet (about 1 oz/28 g) au jus gravy mix
  • 1/2 cup (1 stick or 113 g) unsalted softened butter
  • 7 to 10 whole pepperoncini peppers
  • 1/4 cup (60 ml) pepperoncini juice
  • 3 to 4 garlic cloves, minced or pressed
  • Freshly ground black pepper, to taste
  • Optional: fresh parsley or chopped green onions for garnish

Instructions

  1. Trim any excess fat from the chuck roast and pat dry with paper towels. Sprinkle freshly ground black pepper all over the roast.
  2. Place the roast in the bottom of a 6-quart crockpot.
  3. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
  4. Add the minced garlic on top of the roast.
  5. Place pats of softened butter evenly over the top of the roast.
  6. Scatter the whole pepperoncini peppers around the roast and pour in the pepperoncini juice.
  7. Cover and cook on low for 8 hours or until the meat is fork-tender. Alternatively, cook on high for 4-5 hours.
  8. Remove the roast and shred it with two forks directly in the crockpot, mixing with the juices and peppers.
  9. Taste and adjust seasoning if needed.
  10. Serve hot, garnished with fresh parsley or chopped green onions.

Notes

Avoid lifting the lid during cooking to maintain heat. If sauce is too thin after shredding, cook uncovered on high for 15-20 minutes to thicken. Butter can be substituted with olive oil or plant-based spread for dairy-free version. For faster cooking, use an Instant Pot on high pressure for 60-70 minutes with natural release.

Nutrition

Keywords: Mississippi pot roast, pepperoncini, crockpot meal, slow cooker, easy pot roast, ranch seasoning, comfort food