Let Me Tell You About Mississippi Pot Roast (and My Crock Pot Mishaps)
You know, there are a handful of meals that just smell like home. For me, this Slow Cooker Mississippi Pot Roast is right up there with fresh bread and, weirdly, laundry detergent (don’t ask). The first time I made it, my slow cooker was older than some of my socks, and I think I was more nervous than the beef. But once that savory, peppery aroma started filling my kitchen, I knew I was onto something good. Nowadays, it's what I cook when I want warmth without much fuss, or when my brain's just totally fried from the workweek. The kids somehow inhale it like tiny tornadoes, which is...honestly kind of flattering.
Why You'll Love Making This (Even If It's Not Pretty)
I usually throw this meal together when I want to seem like I put in 10x more effort than I actually did. My family goes a little bonkers for the zippy, buttery flavor (and yes, I'm pretty sure it's because of the pepperoncini magic). Sometimes I use it as a weapon—if the day's been rough, I just say "We're having pot roast tonight," and you can almost hear the mood shift. One time I accidentally forgot to buy au jus mix—total panic—but it turned out fine with a packet of onion soup mix. Odd twist, but hey, it worked. If you're tired, or it's raining, or if you just want dinner to make itself while you nap, this is the one.
Stuff You'll Need (Substitutions Welcome)
- About 3–4 pounds chuck roast (I've grabbed round roast in a pinch—does fine, just a bit leaner)
- 1 packet ranch dressing mix (any brand works; Grammy was very Team Hidden Valley, but really)
- 1 packet au jus gravy mix (sometimes I swap for brown gravy or even onion soup mix—whatever’s lurking in the pantry)
- A handful of pepperoncini peppers, whole or sliced—plus a splash of the juice (start with 5 or so; I don't actually count anymore)
- Half a stick of salted butter (I go for a full stick sometimes, which is possibly a crime but tastes nice)
- Optional: a few extra shakes of black pepper or a pinch of garlic powder (I've been known to toss in both)
How I Throw This Together (and Don’t Overthink It)
- First, stick the roast in your slow cooker. Doesn’t matter if it’s pretty—this is just the baseline.
- Sprinkle the ranch and au jus mixes directly on top. Don’t stir! (I used to mix everything, but honestly, this lazy method works like a charm.)
- Toss on the pepperoncini (and a slosh of juice—roughly a tablespoon or two, but I go by vibe).
- Put the butter right there on top in one or two hunks. If you wanna be fancy, slice it. Or don’t. It melts either way.
- Cover it up, set to low, and let it go for 8 hours (maybe 10 if you’ve got a big hunk o’ meat).
- When it’s fork-tender, shred it right there in the pot. I usually taste a bite and burn my tongue. Classic move.
- Stir everything up so the juices mingle. If it looks a little odd, don’t freak out—it’ll taste better than it looks.
Notes You Won’t Find in a Fancy Cookbook
- Honestly, I think it tastes even better the next day… if it lasts that long.
- I once tried tossing in carrots; they turn out super soft, but the flavor combo wasn’t my thing. Maybe it’s yours?
- Don’t worry about the brand of mixes. Once, I bought the generic ones by accident, and nobody noticed (or at least, nobody complained—teenagers, right?).
Weird Things I've Tried (And What Actually Worked)
- Sub in banana peppers for pepperoncini if you're wild. Not quite the same, but brings the zing.
- Chicken instead of beef? Surprisingly works. Just a bit drier, so I threw in extra butter—maybe too much butter (didn’t regret it though).
- I once used Dijon mustard in desperation—wouldn’t repeat it, unless you’re after French vibes with your roast.
Gear Talk (and How to Fake It)
- Slow cooker (obviously). I use mine more than I watch TV. If you don’t have one, a big Dutch oven on low in your oven works—just cover it well and check it every so often.
- Two forks for shredding (or your hands when you’re impatient… not that I’d recommend, unless you like burns)
Where to Stash the Leftovers (If You Get Any)
Pop whatever’s left in an airtight container, in the fridge. Stays decent for 3–4 days; though honestly, in my house, it never lasts more than a day! You can freeze portions in zip bags—I squish ‘em flat for fast defrosting. Not that mine ever makes it to the freezer, but, you know, in theory.
How I Like to Serve Pot Roast (And My Family's Demands)
I always pile it over mashed potatoes because that’s what my mom did, but my partner swears by it on toasted hoagie rolls (with melty cheese). Sometimes, we spoon leftovers over rice, or, if I'm feeling especially lazy, just eat straight from the bowl watching reruns. Sundays, it's tradition: big heaping plate, green beans tragically ignored on the side, everyone stuffed and sleepy by 7pm.
Things I Wish I’d Known (Cook’s Regrets and Small Victories)
- Don’t crank the slow cooker to high if you’re in a rush—the beef gets stringy, not tender. Learned that the hard way after coming home hungry and impatient.
- Actually, it works better if you let it sit for a bit after shredding, just to soak up all those nice juices. But I never have the patience to wait long.
- Buy extra pepperoncini. Everyone sneaks a few form the jar while waiting.
Questions People Ask Me (And a Few They Should)
- Can I make this in the oven? Absolutely. Stick it in a big covered dish (or Dutch oven), low and slow at 275F for about 6ish hours. And maybe check on it halfway through if you’re paranoid like me.
- What do I do with the leftover juice? Spoon it over the meat (trust me); or sop it up with bread. Sometimes I save a bit for soup base, though it rarely sticks around that long.
- Is it super spicy? Nope! It’s more zesty. If you're nervous, start with fewer peppers. But really, they're not fiery at all.
- Can I skip the butter? You can, but… why? (Joking—not joking.) I tried it once and it was fine, just not quite that same lusciousness.
- I forgot the ranch mix—what now? I’ve been there! Plain old seasoning salt and garlic powder works fine in a pinch. Or just wing it and pretend it’s a new recipe.
Honestly, if you’ve got beef, a packet or two of something salty, and the magical combination of pepperoncini and butter, you’re in business. You’re probably hungry now. Go on, try it—don’t mind the mess. And if you have a kitchen dog, mine suggests saving a little bit for them (she’s an expert in beef stewardship).
Ingredients
- 1 (3 to 4 lb) chuck roast
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix
- ½ cup unsalted butter
- 8 whole pepperoncini peppers
- 2 tablespoons pepperoncini juice
- ½ teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil (optional, for browning)
Instructions
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1Pat the chuck roast dry with paper towels and season lightly with black pepper. Optional: In a skillet over medium-high heat, add vegetable oil and brown the roast on all sides for extra flavor.
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2Place the chuck roast into the bottom of the slow cooker.
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3Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the meat.
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4Add the pepperoncini peppers and drizzle in the pepperoncini juice. Place the butter on top of the roast.
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5Cover and cook on low for 8 hours, or until the roast is fork-tender and easily shreds.
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6Shred the roast with two forks, mix with the juices, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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