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Mississippi Pot Roast (Rich, Tangy, and Fall-Apart Tender)
Isla Marie

Mississippi Pot Roast

A bold, tangy, and fall-apart-tender Mississippi pot roast made in the slow cooker with ranch seasoning, au jus mix, butter, and pepperoncini. This hands-off comfort classic delivers rich gravy and shreddable beef perfect for potatoes, rice, or sandwiches.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 560
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 –4 pound beef chuck roast
  • 1 packet ranch seasoning mix
  • 1 packet au jus gravy mix
  • ½ cup unsalted butter 1 stick
  • 6 –8 pepperoncini peppers
  • ¼ cup pepperoncini juice from the jar

Equipment

  • Slow cooker (5–6 quart)
  • Measuring spoons
  • Tongs or forks (for shredding)

Method
 

Step 1. Add the Roast
  1. Place the chuck roast directly into the slow cooker. No searing needed.
Step 2. Season the Meat
  1. Sprinkle the ranch seasoning and au jus mix evenly over the top of the roast.
Step 3. Add Butter and Peppers
  1. Place the butter on top of the roast. Scatter pepperoncini peppers around and over the meat. Pour in the pepperoncini juice.
Step 4. Slow Cook
  1. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is extremely tender.
Step 5. Shred the Beef
  1. Shred the roast directly in the slow cooker using two forks. Stir to coat the meat thoroughly in the juices.
Step 6. Rest and Serve
  1. Let the shredded beef sit in the sauce for 10–15 minutes before serving.

Video

Notes

  • Do not add extra liquid; the roast releases plenty on its own.
  • Chuck roast is essential—lean cuts will not shred properly.
  • For gluten-free, use certified gluten-free seasoning packets.