Mississippi Pot Roast Recipe

Prep and season

Pat the 3-lb beef chuck roast dry with paper towels. Combine 1.5 tsp salt and 1 tsp black pepper and rub evenly over all sides of the roast.

Sear roast

Heat 2 tbsp vegetable oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Sear the roast 3–4 minutes per side, turning with tongs, until a deep brown crust forms on all sides. Transfer roast to a plate.

Assemble sauce

In the hot skillet (or directly in the slow cooker if using), add 1 stick butter and let it melt. Sprinkle 1 oz ranch seasoning mix and 1 oz au jus gravy mix evenly over the butter. Pour in 1 cup beef broth and stir briefly to incorporate. Add the roast back into the pan or place it into a 6–8 quart slow cooker. Scatter 8 whole pepperoncini peppers (and a few tablespoons of the pepper juice if you like more tang) around and on top of the roast.

Add optional vegetables

If using, nestle the halved onion, carrots, and potatoes around the roast so they sit partially in the sauce. These vegetables will cook in the braising liquid and absorb flavor.

Slow cook

Cover and cook until the roast is fork-tender: on low 7–8 hours or on high 4–5 hours in a slow cooker. If using an oven, cover the Dutch oven and braise at 300°F (150°C) for 3.5–4 hours until very tender. The internal temperature will be well above 145°F and the meat should shred easily with a fork.

Shred and serve

Remove the roast to a cutting board or large plate and use two forks to shred or slice it into large pieces. If desired, skim some fat from the surface of the cooking liquid, then spoon sauce and pepperoncini over the shredded meat. Taste the sauce and adjust seasoning with a pinch of salt or pepper if needed.

Garnish

Sprinkle 2 tbsp chopped fresh parsley over the meat and vegetables before serving. Serve the Mississippi pot roast with the braised vegetables and spooned pan juices or over mashed potatoes, rice, or egg noodles.