Mississippi Pot Roast Recipe
This Mississippi Pot Roast is the kind of comfort food that never goes out of style. It’s rich, hearty, and soul-satisfying — the perfect blend of savory, tangy, and buttery flavors. Whether you cook it all day in the slow cooker or fast-track it with the Instant Pot, one thing’s for sure: it’ll be a family favorite for years to come. Once you try it this way, you’ll never go back to plain pot roast again.
Servings: 6 servings
Ingredients
- 3-4 lb chuck roast
- 1 packet ranch seasoning
- 1 packet au jus gravy mix
- ½-1 stick butter
- 4-8 pepperoncini peppers + 2 tablespoon brine
- ½ quart beef stock
- 1-2 tablespoon flour
- 1 onion sliced
- 2 tablespoon minced garlic
- 1 sprig rosemary
- Salt, pepper, garlic powder, and onion powder, to taste
- Avocado oil or neutral oil for searing
Instructions
Step 1 – Prep & Sear the Roast
- Allow your 3–4 lb chuck roast to rest at room temperature for about 20 minutes.
- Season generously with salt, pepper, garlic powder, and onion powder.
- Heat a drizzle of avocado oil in a Dutch oven or large skillet over high heat.
- Sear the roast for 2–4 minutes per side until a deep brown crust forms.
- This locks in flavor and helps create a beautiful gravy later.
- Remove the roast and set aside.
- Pro Tip: You can add extra veggies like carrots or potatoes if you want a heartier roast, but traditionally, this dish keeps it simple with just onions, garlic, and pepperoncini.
Step 2 – Choose Your Cooking Method
Oven Method (Classic & Tender)
- Return the seared roast to the Dutch oven.
- Sprinkle in ranch seasoning and au jus mix.
- Add 4–8 pepperoncini peppers and 2 tablespoon of their brine for tang.
- Toss in 1 sprig of rosemary and pour in ½ quart beef stock.
- Add ½ stick to 1 stick of butter on top.
- Cover and bake at 350°F for 3–4 hours, until fork-tender.
- Shred the roast and stir to combine everything into a rich, buttery gravy.
- Strain the juice from the pot, whisk 1 tablespoon flour + 2 tablespoon water, and stir in near the end for a thicker gravy.
Step 2: Choose Your Cooking Method
Slow Cooker Method (Set It & Forget It)
- Place the seared roast in your slow cooker.
- Add ranch mix, au jus mix, butter, onions, garlic, peppers, and beef stock.
- Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until tender.
- Strain the juice from the pot, whisk 1 tablespoon flour + 2 tablespoon water, and stir in near the end for a thicker gravy.
- Shred and mix into the juices before serving.
Pressure Cooker / Instant Pot Method (Fast & Flavorful)
- On the Sauté setting, sear the roast on all sides.
- Add butter, flour, garlic, onions, ranch mix, au jus, stock, and peppers.
- Seal and cook on High Pressure for 60 minutes.
- Let pressure release naturally for 15 minutes, then quick release any remaining steam.
- Shred the roast and mix into the flavorful gravy — ready in under 90 minutes total!
Notes
Serving Suggestions
- Serve over mashed potatoes, buttered noodles, or white rice.
- Pair with roasted vegetables, green beans, or cornbread for a complete Southern meal.
- Garnish with a few extra pepperoncini slices and a drizzle of that buttery gravy.
Nutrition
Calories: 584kcal | Carbohydrates: 7g | Protein: 46g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 197mg | Sodium: 813mg | Potassium: 959mg | Fiber: 1g | Sugar: 1g | Vitamin A: 524IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 5mg
