Classic Mississippi Pot Roast with Gravy (Slow Cooker Recipe)
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Mississippi Pot Roast is one of those classic comfort food dinners that delivers big flavor with very little effort. A chuck roast slowly cooks with ranch seasoning, pepperoncini peppers, and savory broth until it becomes incredibly tender and easy to shred with a fork. This easy Mississippi pot roast recipe creates a rich, flavorful roast with a simple gravy that’s perfect served over mashed potatoes, rice, or crusty bread. Whether you make it in a slow cooker or Dutch oven, it’s the kind of cozy meal that fills your kitchen with the best aroma while it cooks.
Why You’ll Love Mississippi Pot Roast
- Rich, Bold Flavor: Mississippi pot roast is famous for its savory combination of chuck roast, ranch seasoning, and pepperoncini peppers that cook together into an incredibly flavorful roast.
- Incredibly Tender Beef: Slow cooking allows the chuck roast to become fall-apart tender, making it easy to shred and perfect for serving over mashed potatoes or rice.
- Easy Comfort Food Dinner: This easy Mississippi pot roast recipe uses simple pantry ingredients and minimal prep, making it perfect for weeknight dinners or relaxed weekend cooking.
- Works in the Slow Cooker or Oven: Whether you cook it low and slow in a slow cooker or braise it in a Dutch oven, this roast turns out tender and flavorful every time.
Ingredients For Mississippi Pot Roast
- Chuck roast
- Beef stock
- Salt
- Pepper
- Pepperoncini peppers
- Pepper juice
- Ranch dressing mix
- Onion
- Olive oil
- Cornstarch
How To Make Mississippi Pot Roast
- Preheat the oven to 350°F.
- Season and sear the roast.
- Season the chuck roast with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the roast for 3–4 minutes per side until browned.
- Add the flavor base.
- Add the diced onion, ranch seasoning mix, pepperoncini peppers, and pepperoncini juice to the pot.
- Add the beef stock.
- Pour in the beef stock and bring everything to a gentle simmer.
- Slow cook the roast.
- Cover and transfer the pot to the oven. Cook for about 3 hours, or until the beef becomes fork-tender and easy to shred.
How to make gravy from Mississippi Pot Roast:
- Remove the cooked roast and onions from the pot and set aside.
- In a small bowl, whisk together the cornstarch and water to create a slurry.
- Bring the cooking liquid to a simmer on the stovetop.
- Stir in the cornstarch slurry and cook for a few minutes until the gravy thickens.
- Return the shredded roast to the pot and toss with the gravy before serving.
What to Serve with Mississippi Pot Roast
Mississippi pot roast is rich and savory, so it pairs well with simple sides that soak up the gravy.
Great serving ideas include:
- mashed potatoes
- buttered egg noodles
- steamed rice
- roasted carrots or green beans
- crusty bread
These sides help balance the richness of the roast and make it a complete comfort food meal.
Commonly Asked Questions
Can you make Mississippi pot roast in a slow cooker?
Yes. Mississippi pot roast works perfectly in a slow cooker. Simply place the chuck roast in the slow cooker with the ranch seasoning, pepperoncini peppers, and broth, then cook on low for 8 hours or until the beef is fall-apart tender.
What should I serve with Mississippi pot roast?
Mississippi pot roast pairs well with classic comfort sides like mashed potatoes, buttered egg noodles, or steamed rice. Roasted vegetables, green beans, or a simple salad also balance the rich flavor of the roast.
Can I adjust the spice level?
Absolutely. Pepperoncini peppers add mild heat and tang to Mississippi pot roast. For a milder flavor, reduce the number of peppers. For more heat, add extra peppers or a splash of the pepperoncini juice.
Can I make Mississippi pot roast ahead of time?
Yes. Mississippi pot roast often tastes even better the next day after the flavors have had time to develop. Store leftovers in an airtight container in the refrigerator and reheat gently before serving.
Mississippi Pot Roast
Equipment
- Measuring cups/spoons
- Dutch Oven
Video
Ingredients
- 3 pounds chuck roast
- 5 cups beef stock
- 2 teaspoons salt
- 1 teaspoon pepper
- 6 pepperoncini peppers + 1/3 cup pepper juice
- 2 tablespoons ranch dressing mix
- 1 large onion (diced)
- 1 tablespoon olive oil
- 1 tablespoon corn starch
- 1/2 cup water
Instructions
- Preheat the oven to 325°F.
- In a small bowl, mix salt and pepper. Generously season the chuck roast, reserving some of the seasoning mix.
- Heat a large Dutch oven over medium/high heat. Add olive oil, then sear the roast on all sides until a nice crust forms (about 5 minutes per side).
- While browning the beef, add diced onion to sauté until almost translucent.
- Add all the ingredients to the pot: beef stock, pepperoncini peppers, pepper juice, ranch dressing mix, and the reserved salt and pepper mixture. Cover with a lid.
- Cook in the preheated oven until the roast is fork-tender, approximately 3-5 hours depending on the beef.
Make the Gravy:
- Remove the roast and peppers from the pot.
- Place the pot with the sauce back over medium heat.
- In a small bowl, mix 1 tbsp cornstarch with 1/2 cup water.
- Pour the cornstarch mixture into the boiling liquid in the pot, stirring continuously until it thickens.
Notes
- The flavors will deepen even more if you make this pot roast a day ahead.
- Store leftovers in the fridge in an airtight container.
- For both, reheat the roast gently before serving.
Nutrition
Mississippi Pot Roast is a culinary gem that combines ease of preparation with exceptional flavor. Whether you’re a busy home cook or simply looking for a delicious meal to satisfy your taste buds, this recipe is sure to become a family favorite. Give it a try and experience the joy of savoring a perfectly tender and flavorful pot roast that’s second to none.
Absolutely a beautiful recipe, so true and tride of perfection. I’ve made this before and it was not as perfect as you recipe. So delicious, everyone couldn’t get enough, really… All was gone of a 5.5 lb roast. Magic to the taste buds. Thank you and your other recipes are equally delicious. 💖💖👌👌
Made the pot roast and yes it was easy,tender and delicious .
Made the pot roast. Served it with mashed tater, honey ginger carrots and yeast rolls. It was a definite hit with the family. I really thought there would be more leftovers but just enough for dinner this evening. It’s going to be open faced roast beef with carrots. Even my little dog was impressed. Will definitely make this a repeat recipe. Thank you
Watch the video you posted. What is the seasoning that you put on top of the ranch seasoning? That look like a mixture of Italian like seasoning? In the video you added more seasoning than you listed in your recipe
Hello, In the video you see the salt and pepper. The 2nd seasoning in the video is the ranch seasoning.