Description

Mississippi pot roast is a tender, flavorful chuck roast slow-cooked with ranch seasoning, au jus mix, butter, and pepperoncini peppers. This hands-off recipe delivers rich, tangy, savory flavors with minimal effort, making it perfect for family dinners, potlucks, or cozy gatherings. Naturally adaptable for gluten-free, low-carb, keto, or dairy-free needs.

Ingredients

Scale

Main Ingredients

3–4 lb chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
¼ cup butter
4–5 pepperoncini peppers

Optional Add-Ins

Quartered russet potatoes
Baby carrots
Other root vegetables

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Instructions

Place the chuck roast into the slow cooker.
Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top.
Add 4–5 pepperoncini peppers on top of the seasonings.
Place butter pieces on top of the roast.
Cover and cook on LOW for 8 hours.
Do not add water or broth the roast releases its own juices.
Optional: Add potatoes and carrots during the last 1–2 hours.
Once cooked, let rest for 10 minutes.
Shred the roast with two forks.
Serve with mashed potatoes, rice, or noodles and spoon juices over the top.

Notes

Chuck roast provides the best tenderness and flavor.
Avoid opening the lid while cooking to keep moisture in.
Do not mix the seasoning packets; sprinkle them separately for better texture.
Add vegetables toward the end to prevent mushiness.
Gluten-free seasoning packets and plant-based butter make it allergen-friendly.
For keto/low-carb: serve with cauliflower mash or zucchini noodles.
For a spicy option: add red pepper flakes or pickled jalapeños.
Vegan version possible using mushrooms or jackfruit and vegetable-based mixes.

Prep Time: 5 minutes
Cook Time: 8 hours
Category: Main Course / Dinner
Method: Slow Cooker
Cuisine: American / Southern

Nutrition

Serving Size: 1 portion
Calories: 480
Sugar: 1 g
Sodium: 940 mg
Fat: 34 g
Saturated Fat: 15 g
Unsaturated Fat: 17 g
Trans Fat: 0.4 g
Carbohydrates: 3 g
Fiber: 0 g
Protein: 38 g
Cholesterol: 165 mg