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Mississippi Pot Roast

Mississippi pot roast made in a slow cooker with ranch seasoning, au jus gravy, butter, and pepperoncini for a tangy, gravy-soaked roast. Low-and-slow cooking turns chuck roast tender and shred-friendly, perfect for serving over mashed potatoes, rice, noodles, or rolls.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chuck roast
  • 3.5 lb chuck roast
ranch seasoning mix
  • 1 ranch seasoning mix
au jus gravy mix
  • 1 au jus gravy mix
pepperoncini peppers
  • 8 pepperoncini peppers
pepperoncini juice
  • 0.5 cup pepperoncini juice
unsalted butter
  • 1 stick unsalted butter
olive oil
  • 1 tbsp olive oil

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear and prep
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the chuck roast for 2–3 minutes per side until browned, using a visible crust as your cue.
  2. Transfer the browned chuck roast to a slow cooker (or Dutch oven set for low/slow cooking). Sprinkle the ranch seasoning and au jus gravy mix evenly over the roast.
  3. Add the pepperoncini peppers around the meat in the slow cooker so they sit partially against the roast. Pour the pepperoncini juice into the slow cooker around the roast.
  4. Place the unsalted butter on top of the roast. Cover and cook on LOW for 8 hours or HIGH for 5 hours.
Shred and finish
  1. Shred the roast with two forks directly in the slow cooker. Stir the meat into the flavorful juices until evenly coated.
  2. Serve the Mississippi pot roast over mashed potatoes, rice, noodles, or sandwich rolls. Spoon the pepperoncini-ranch au jus over the top for a glossy finish.

Notes

For best texture, shred only after the full cook time so the roast stays moist and pulls apart easily. Refrigerate leftovers in a covered container for up to 4 days; reheat gently on the stovetop or in the microwave. Freeze shredded roast and juices for up to 3 months for quick future dinners. For a dairy-free option, use a plant-based butter substitute in the same amount (olive oil + pan drippings still help the sauce cling).