Description
Mississippi Pot Roast is a tender, flavorful beef chuck roast slow-cooked to perfection with a blend of ranch seasoning, au jus gravy, butter, pepperoncini peppers, and their juice. This comforting dish results in melt-in-your-mouth meat that’s perfect served over creamy homemade mashed potatoes for a hearty, satisfying meal.
Ingredients
Beef and Seasonings
- 2 tablespoons olive oil
- 2.5 pounds beef chuck roast
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
Additional Ingredients
- 1 stick (1/2 cup) unsalted butter, sliced
- 10 whole pepperoncini peppers
- 1/4 cup pepperoncini juice
- 1 cup water
Serving Suggestion
- Homemade mashed potatoes
- Fresh parsley for garnish
Instructions
- Preheat Oven: Heat your oven to 325°F (163°C) to prepare for slow roasting the beef chuck.
- Sear the Beef: Heat olive oil in a large sauté pan over medium-high heat. Pat the chuck roast dry and season generously with kosher salt and fresh cracked pepper on all sides. Sear the roast in the heated oil until a dark golden-brown crust forms on all surfaces to lock in flavor.
- Season the Roast: Place the seared roast in a baking dish or oven-safe pan. Pour the pepperoncini juice evenly over the top. Sprinkle ranch seasoning and au jus gravy mix across the roast. Distribute slices of butter evenly over the meat.
- Add Liquids and Peppers: Pour 1 cup of water around the outside of the roast in the pan. Add whole pepperoncini peppers around the roast for a tangy kick and moisture during cooking.
- Roast Low and Slow: Cover the roasting pan with foil or a lid and place it in the preheated oven. Cook the roast for about 3 hours, or until the beef is so tender it easily shreds with a fork.
- Prepare Mashed Potatoes: While the roast cooks, prepare your favorite easy homemade mashed potatoes as a comforting side dish.
- Serve: Once the roast is done, shred the meat with two forks. Serve the tender shredded beef over the warm mashed potatoes. Garnish with fresh parsley for color and added flavor. Enjoy this hearty, flavorful meal!
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Notes
- The pepperoncini juice adds a unique tang to the roast—do not substitute with vinegar or lemon juice for the same flavor profile.
- If you prefer less heat, reduce the number of whole pepperoncini peppers added or remove the seeds before cooking.
- Using a beef chuck roast is best for slow roasting to achieve tender, shreddable meat.
- This recipe can be adapted for slow cooker use by following the searing and seasoning steps then transferring to a slow cooker on low for 6-8 hours.
- Leftover roast can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with steamed green vegetables or a fresh salad to balance the meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
