Name: Mississippi Roast
Prep time: 10 min
Cook time: 8 h 15 min
Total time: 8 h 25 min
Cuisine: American
Ingredients: 4 lb chuck roast; 2 tsp salt (optional, for searing); 1 tsp ground black pepper (optional, for searing); 2 tbsp olive oil (optional, for searing); 1 oz ranch dressing mix (1 dry packet); 1 oz au jus gravy mix (1 dry packet); ½ cup salted butter; 6 pepperoncini peppers (or more, to taste); ¼ cup pepperoncini juice (optional, for more spice); ½ cup water (optional, for added moisture)

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Mississippi Roast is a melt-in-your-mouth slow cooker classic that delivers big flavor with minimal effort. With just a few pantry ingredients and a chuck roast, you’ll have an ultra-tender, savory dish that’s perfect for weeknights, meal prep, or a comforting weekend dinner. It’s rich, buttery, and slightly tangy from pepperoncini peppers—a combination that makes this roast irresistible.

Why You’ll Love This Recipe

This is a true set-it-and-forget-it meal with restaurant-quality results. The roast becomes so tender it practically falls apart, while the simple seasoning packets create a bold, comforting flavor profile. It’s great for feeding a crowd, makes fantastic leftovers, and pairs well with everything from mashed potatoes to sandwiches. Best of all, it requires hardly any prep.

Mississippi Roast

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 lb chuck roast
2 tsp salt (optional, for searing)
1 tsp ground black pepper (optional, for searing)
2 tbsp olive oil (optional, for searing)
1 oz ranch dressing mix (1 dry packet)
1 oz au jus gravy mix (1 dry packet)
½ cup salted butter
6 pepperoncini peppers (or more, to taste)
¼ cup pepperoncini juice (optional, for more spice)
½ cup water (optional, for added moisture)

Directions

Season (Optional):

Pat the chuck roast dry and rub with salt and black pepper on all sides.

Sear (Optional but Recommended):
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the roast for about 2 minutes on each side until browned. This step adds extra flavor but can be skipped for convenience.

Assemble in Crock Pot:
4. Place the roast into the bottom of your slow cooker.
5. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top of the roast.
6. Place the butter on top and scatter the pepperoncini peppers around it.
7. Add the pepperoncini juice and water if desired for extra moisture and tang.

Cook:
8. Cover and cook on low heat for 8 hours (recommended for best texture) or high heat for 4–5 hours, until the roast is fork-tender and easily shreds.

Shred and Serve:
9. Use two forks to shred the roast directly in the slow cooker.
10. Stir the meat into the juices and let it soak for a few minutes before serving.

Servings and timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 8 hours 15 minutes (including optional searing)
Total Time: 8 hours 25 minutes
Equipment: Slow Cooker, Skillet (optional), Tongs
Calories: Approximately 450 kcal per serving

Variations

No-Sear Method: Skip searing for a true dump-and-go meal with only a slight difference in flavor.
Spicy Roast: Add more pepperoncinis or a few dashes of hot sauce for a spicy kick.
Gravy Style: Add 1 tablespoon of cornstarch mixed with water to the juices at the end and simmer for a thicker gravy.
Veggie Add-In: Add carrots, onions, or baby potatoes during the last 2–3 hours for a one-pot meal.
Butter Substitute: Use ghee or unsalted butter if reducing sodium.
Packet-Free: Replace seasoning packets with homemade blends to control ingredients.
Different Cut: Substitute with brisket or bottom round roast if chuck isn’t available.
Oven Method: Cook in a Dutch oven at 300°F for 3–4 hours covered.
Sandwich Style: Serve shredded roast on hoagie rolls with melted provolone.
Taco Filling: Use leftovers for tacos with slaw and avocado.

Storage/Reheating

Store leftover Mississippi Roast in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium heat or microwave in 30-second intervals until hot. You can also freeze the shredded meat in its juices for up to 2 months. Thaw in the fridge overnight and reheat with a splash of broth if needed.

FAQs

Do I have to sear the roast?

No, but searing adds extra depth and flavor. If you’re short on time, skip it—the roast will still be delicious.

Can I use unsalted butter?

Yes, but taste the final dish before adding more salt, as the seasoning packets already contain salt.

Is this roast spicy?

It’s mild to moderately tangy. Add more pepperoncinis or hot sauce if you want extra heat.

Can I use a different type of meat?

Chuck roast works best, but brisket, or bottom round are good alternatives.

Can I make this in the oven or Instant Pot?

Yes. In the oven: bake covered in a Dutch oven at 300°F for 3–4 hours. In the Instant Pot: pressure cook on high for 60 minutes with a natural release.

What should I serve it with?

Mashed potatoes, rice, egg noodles, roasted vegetables, or crusty rolls all pair well.

Can I cook it longer than 8 hours?

Yes, slow cookers are forgiving. Cooking a bit longer on low won’t hurt the roast.

Do I need to add liquid?

The roast will release juices, but adding pepperoncini juice and a bit of water ensures it stays moist and flavorful.

Can I double the recipe?

Yes, if your slow cooker is large enough. Increase cooking time by 1–2 hours for a double batch.

Does it freeze well?

Absolutely. Freeze cooled, shredded meat in an airtight container or bag for up to 2 months.

Conclusion

Mississippi Roast is the ultimate comfort food: rich, tender, and bursting with savory flavor from just a handful of ingredients. Whether you’re feeding a hungry family, meal prepping for the week, or making dinner for guests, this slow cooker favorite is guaranteed to impress with minimal effort. Serve it with your favorite sides or pile it onto sandwiches—either way, it’s a delicious, satisfying meal you’ll make again and again.

Jessica