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Mississippi pot roast in black crockpot with shredded tender meat, baby potatoes, carrots and fresh rosemary garnish in rich brown gravy

Mississippi Pot Roast Recipe

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Aliana Recipes
This five-ingredient pot roast transforms a simple chuck roast into meltingly tender comfort food. The tangy peppers balance the rich butter for a savory dinner my family fights over.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings:6 people
Course:Dinner
Cuisine:American
Calories:450kcal
Cost:$25
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3–4 lb chuck roast, patted dry Marbled cuts work best
  • 1 packet ranch dressing mix Adds herbal seasoning
  • 1 packet au jus gravy mix Creates savory depth
  • 1 stick butter For richness
  • 6 pepperoncini peppers Adds subtle heat
  • ¼ cup pepperoncini juice Provides acidity
  • salt and pepper To season meat

Equipment

  • 1 slow cooker For slow cooking
  • 2 Forks For shredding meat

Method
 

  1. Pat the roast dry and season with salt and pepper to remove moisture so the spices adhere better.
  2. Place the meat in the slow cooker and sprinkle both seasoning packets on top without mixing them.
  3. Add the butter on top and arrange the peppers around the sides to create a rich, tangy sauce.
  4. Cook on low for eight hours until the meat is tender and shreds easily with a fork.
  5. Shred the roast with two forks and mix it back into the juices to maximize the flavor.

Nutrition

Serving: 250gCalories: 450kcalCarbohydrates: 4gProtein: 45gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 140mgSodium: 950mgPotassium: 600mgSugar: 1gVitamin A: 300IUVitamin C: 10mgCalcium: 40mgIron: 4mg

Notes

Use a chuck roast with good marbling to ensure the meat stays moist and shreds easily. Do not skip the pepperoncini juice as it adds a bright, tangy finish.