This Mississippi Pot Roast is over-the-top full of flavor, beyond tender and so delicious with a side of mashed potatoes. It also makes a mighty tasty sandwich! AND it couldn’t be easier to make with only a handful of ingredients!
Ok, so who’s tried a Mississippi Pot Roast??
This recipe is nothing new, but it’s something I really needed to share just in case you folks have never tried it.
I’ve made this for Tom in the past, but I hadn’t made it in a while, so when I served it last week he said it was the best meat he’s had all year! What a glowing review, am I right?!
I mean I know we were only 3 weeks into the new year, but I’ll take the compliment whenever I can get it because I think by now we all know what a picky fellow he can be.
Mississippi Pot Roast Ingredients
- boneless beef chuck roast
- olive oil
- au jus gravy mix packet
- dry ranch dressing mix packet
- pepperoncini peppers
- salt and pepper
The recipe was created by Robin Chapman from Ripley, Mississippi, hence the name Mississippi Pot Roast. Robin created the recipe as a means to up the flavor of the classic recipe for pot roast and what a winner it is!
One of Tom’s favorite words to describe food he really loves is “zesty” and he was throwing the word around after almost every bite.
How to Make this Mississippi Pot Roast
This is one dish that even the novice in the kitchen can accomplish.
Today’s version is made on the oven, but you can also make it in your slow cooker. I’ve included those directions below in the notes. I can attest that it’s also super tender and delicious made in the slow cooker.
First, you’ll sear your roast in a large deep cast iron skillet with a smidge of olive oil until it’s browned on all sides.
Once it’s browned, you’ll add your pepperoncini juice and peppers to the skillet and top the roast with your ranch seasoning and au just seasoning. Then you’ll cut your butter into tablespoon-sizes pieces and place them on top of the roast. Pop it in the oven for about 2 1/2 hours or until it’s super tender.
When you remove it from the oven you can let it sit for about 5-10 minutes and then shred the meat with two forks. You can also cut it into slices if you prefer.
I served mine with a side of mashed potatoes and green beans and it couldn’t have been better. If you’ve got any leftovers, it’s just as good, if not better the next day. It makes a really mean sandwich too!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Mississippi Pot Roast
If you choose to cook your roast in the slow cooker, you can sear your roast ahead in a skillet in some olive oil until browned on all sides and then add to your slow cooker. Add the pepperoncini juice and peppers to the cooker and sprinkle the top of the roast with the au jus and ranch seasoning mixes, Cut the butter into tablespoons and place on top of the roast. Cook on low until tender, about 8 hours.
More Delicious Comfort Food Recipes to Enjoy
- 2 Tbsp. olive oil
- 1 3-4 lb. boneless beef chuck roast
- 10 pepperoncini peppers
- 1/3 cup pepperoncini juice
- 1 1-oz. package au jus gravy mix
- 1 1-oz. package Hidden Valley dry ranch dressing mix
- 1/2 cup one stick butter, cut into one tablespoon pieces
- salt and pepper, to taste
- Preheat oven to 300 degrees.
- Pat the roast dry with a paper towel. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the meat on all sides.
- Add the pepperoncini juice and peppers to the skillet.
- Sprinkle the roast with the au jus and dry ranch seasonings. Top the roast with the butter.
- Bake, covered, until the meat is fork tender, about 2-2 1/2 hours. Remove the roast from the oven and let stand for 5-10 minutes and then shred the meat with two forks. You can also choose to just slice the meat instead of shredding.