Mississippi Pot Roast

About This Recipe

Mississippi pot roast is the internet-era classic that earned its fame honestly: a chuck roast slow-cooked with a packet of ranch seasoning, a packet of au jus gravy mix, a stick of butter, and a handful of pepperoncini. The result is shreddable beef in a tangy, buttery gravy with gentle pickled heat, and it requires almost no technique beyond patience. This version works because the roast is seared first for a browned crust the original skips, the cooking liquid is kept minimal so the gravy concentrates instead of diluting, and the pepperoncini brine is added at the end for brightness. It was invented by a home cook in Ripley, Mississippi in the 1990s.

Ingredients

Serves 4

• 3.5 lbsbeef chuck roast
• 1 packet (1 oz)ranch dressing mix
• 1 packet (1 oz)au jus gravy mix
• 0.5 cupunsalted butter(1 stick, sliced into pats)
• 8 wholepepperoncini peppers(from a jar; add 2 tbsp of their brine at the end)
• 0.5 tspblack pepper
• 1 tbspvegetable oil(for searing)

Instructions

1. 1

   Prepare

   Pat a 3 to 4 pound chuck roast dry, season with black pepper, and sear in a hot skillet with oil for 4 minutes per side until deeply browned. The crust adds roasted depth the slow cooker cannot create.

   Skip added salt at this stage; the ranch and au jus packets carry plenty.

2. 2

   Cook

   Set the roast in the slow cooker and sprinkle the ranch and au jus packets evenly over the top, then lay a stick of butter on the roast and scatter 6 to 8 whole pepperoncini around it. Add no water.

3. 3

   Combine

   Cover and cook on low 8 hours without lifting the lid; the roast releases its own juices, which combine with the butter and seasonings into a concentrated gravy. The meat is done when a fork twists through with no resistance.

   Opening the lid releases enough heat to add 20 to 30 minutes each time; trust the timer.

4. 4

   Serve

   Shred the beef with two forks directly in the gravy, discarding any large fat pockets, and stir in a splash of pepperoncini brine. Serve over mashed potatoes, rice, or egg noodles with the softened peppers.

Variations

• •

  Make it in a Dutch oven at 300F for about 3.5 hours, covered, for the same result without a slow cooker.

• •

  Use boneless pork shoulder for Mississippi pulled pork, cooked the same way.

• •

  Lighten it with half a stick of butter and low-sodium packets without losing the character.

• •

  Turn leftovers into sliders on Hawaiian rolls with provolone melted on top.

Storage

Refrigerate shredded beef in its gravy for up to 4 days; the gravy gels when cold and remelts smoothly. It freezes excellently for 3 months in flat freezer bags; thaw overnight and reheat gently with a spoonful of brine to revive the tang.

Frequently Asked Questions