This Mississippi pot roast is fall-apart tender, easy to prep, and incredibly flavorful. Recipe includes oven and slow cooker instructions!
This pot roast is just so good, and your kitchen will smell amazing as it cooks. It's savory and buttery, and the peppers provide some tanginess and a hint of spice. If you've never tried it, you really need to!
The history of this recipe is interesting - apparently it can be traced back to a woman named Robin Chapman who is from a small city in Mississippi. She adapted a recipe that was given to her in the 90s. Her version of the recipe took off and became extremely internet famous, which is not surprising since it's so delicious.
How to make Mississippi Pot Roast (overview):
In a Dutch oven, sear the roast on all sides until browned. Add in the pepperoncini juice, then place the peppers around the roast. Top the roast with the contents of the au jus and ranch seasoning packets, and place the butter pats on top. Cover and roast at 275F for 3-4 hours or until the roast is fall-apart tender. Full ingredients & instructions are below, including Crockpot directions.
You may also like my Creamy Lemon and Herb Pot Roasted Chicken.
What cut of meat to use?
Look for a 3-4 pound beef roast labeled as "chuck roast", but it may also be referred to as chuck shoulder pot roast, shoulder steak, or boneless chuck roast. Tough cuts of beef that are fairly fatty (well marbled) are perfect for slow cooking. You can even try it with pork shoulder if you want to try a different variation.
How long to roast it?
The general rule is one hour per pound at 275F-300F, so if roasting a cut of meat that's larger than 3-4 pounds, add on extra time based on that rule. For a 3 pound roast, I give it 3.5 hours. It should easily come apart with a fork. If it still seems tough, just pop it back in the oven.
Is it spicy?
I'd say it has a little kick, but to me it's not very spicy (even when you eat the peppers), and I'm not exactly great with most spicy foods.
Recipe notes & tips:
- I don't add extra salt to this recipe since the ranch seasoning and gravy mix are quite salty. Definitely taste before adding more salt and don't use salted butter.
- If you really want to skip the initial searing step, you can, but it does add extra flavor to the dish.
- If you can't find dry ranch seasoning mix or want to try making it yourself, try this homemade ranch seasoning recipe.
- Be sure to specifically buy au jus gravy... it isn't the same as your usual gravy packet.
- Regarding substitutions, as this recipe only has 6 ingredients in total, I highly recommend making it as-is to give it a try before you decide to tweak anything (every flavor component matters).
- Leftovers will keep in the fridge for 3-4 days or can be frozen for up to 3 months (I like to freeze individual portions).
What to serve with Mississippi pot roast?
You can't go wrong with Easy Garlic Mashed Potatoes! Leftovers are absolutely delicious in a sandwich (I add some mayo and sweet pickles on the side) or tacos.
More comforting beef recipes to try:
- Crockpot Beef Stew Recipe
- Easy Salisbury Steak
- Crockpot Red Wine Braised Short Ribs
- Easy Hamburger Soup
Questions about this Mississippi pot roast recipe? Talk to me in the comments below!
Mississippi Pot Roast
- 2 tablespoons olive oil
- 3-4 pounds beef chuck roast
- 12 pepperoncini peppers + 1/4 cup of the juice from the jar
- 1 (1 ounce) packet au jus gravy mix
- 1 (1 ounce) packet ranch seasoning mix I use Hidden Valley
- 1/2 cup unsalted butter (1 stick) cut into pieces
- Preheat your oven to 275F and move the rack to the middle position.
- Add the olive oil to your Dutch oven over medium-high heat and sear the roast on all sides until nicely browned. If you don't own a Dutch oven, sear the meat in a skillet then transfer it to a covered roasting dish.
- Take the pot off the heat and let it cool down for a couple minutes, then pour in the pepperoncini juice. Place the peppers around the roast, sprinkle the roast with the au jus and ranch packets, and then place the butter on top of the roast.
- Cover and roast for 3-4 hours or until it's fall-apart tender, then shred it with 2 forks right in the pot and toss with the juices. I roast a 3 lb. cut of beef for 3.5 hours.
- Add the olive oil to a skillet over medium-high heat and sear the roast on all sides until browned.
- Transfer the roast to a slow cooker. Pour in the pepperoncini juice. Place the peppers around the roast, sprinkle the roast with the au jus and ranch packets, and then place the butter on top of the roast.
- Cover and slow cook on low for 8 hours or until it's fall-apart tender, then shred it with 2 forks.
- The general rule is one hour per pound at 275F-300F, so if roasting a cut of meat that's larger than 3-4 pounds, gauge it with that rule.
- Be sure to use a tougher, fattier cut of beef (don't use something lean) or it'll end up dry. You could make this a pork roast instead using boneless pork shoulder.
- I do not recommend cooking the roast any faster at a higher heat. It won't end up as tender.
- If you really need to, you can skip the searing step, but the overall dish will be less flavorful.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.