Mississippi Pot Roast (Only 5 Ingredients) Recipe
This Mississippi Pot Roast recipe features a tender, slow-cooked beef chuck roast infused with ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini peppers. With only 5 simple ingredients and minimal prep, it delivers rich, comforting flavors perfect for an easy weeknight meal or hearty family dinner.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meat
- 4 lb chuck roast
Seasonings and Mixes
- 1 packet ranch dressing seasoning (1 oz size)
- 1 packet au jus gravy mix (1 oz size)
Other Ingredients
- 4 tbsp unsalted butter
- 4 pepperoncini peppers
Instructions
- Prepare the Roast: Place the 4 lb chuck roast into the crockpot, making sure it lays flat for even cooking.
- Add Seasonings: Sprinkle the packet of ranch dressing seasoning and the packet of au jus gravy mix evenly over the top of the roast to evenly distribute the flavors.
- Add Butter and Peppers: Place 4 tablespoons of unsalted butter and 4 pepperoncini peppers on top of the seasoned roast, which will melt and infuse the meat during cooking.
- Slow Cook: Cover the crockpot with its lid and cook the roast on low heat for at least 8 hours, allowing the beef to become tender and flavorful.
- Shred and Serve: Once cooked, use two forks to shred the beef directly in the crockpot or transfer to a serving dish; spoon some of the cooking juices over the meat for extra moisture and flavor. Enjoy warm.
Notes
- You can substitute the pepperoncini peppers with banana peppers if unavailable.
- For a thicker gravy, remove the lid in the last 30 minutes of cooking to reduce excess liquid.
- This recipe works best with a chuck roast due to its marbling and tenderness when slow-cooked.
- Leftovers can be refrigerated for up to 3-4 days or frozen for up to 3 months.
