Why You’ll Love This Recipe
I like this recipe because it’s incredibly low effort with big flavor payoff. I only need a handful of pantry staples, and the slow cooker does all the heavy lifting. The ranch and au jus seasoning create a tangy, savory base, while the pepperoncini peppers add just the right amount of zip without being spicy. It’s one of those dishes that always impresses and fills the house with the most delicious aroma while it cooks.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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3 lb chuck roast
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1 cup low-sodium beef broth
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1 oz ranch dressing mix (1 packet)
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1 oz au jus mix (1 packet)
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4 pepperoncini peppers (or banana peppers)
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3 tablespoons butter
Directions
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Sear the Roast:
I heat a large skillet over medium-high and sear the chuck roast for 4–5 minutes per side, until it’s golden brown. This step adds extra flavor to the final dish. -
Slow Cook:
I transfer the seared roast to the slow cooker. Then I sprinkle the ranch mix and au jus mix directly on top. I pour in the beef broth and nestle the pepperoncini peppers on top of the roast. -
Cook Low and Slow:
I cover the slow cooker and cook the roast on low for about 8 hours, or until the meat is fork-tender and falling apart. -
Make the Gravy:
Once the roast is done, I remove it from the slow cooker and set it aside. I strain a portion of the cooking liquid into a saucepan over medium heat, whisk in the butter, and let it melt to make a rich, savory beef gravy. -
Serve:
I slice or shred the roast, spoon the beef gravy over the top, and serve it warm with mashed potatoes, rice, or crusty bread on the side.
Servings and timing
This recipe makes about 6 servings and takes a total of 8 hours and 15 minutes—15 minutes of prep and 8 hours of slow cooking. It’s perfect for weekend cooking or a make-ahead meal during the week.
Variations
Sometimes I like to add more pepperoncini for extra tang or toss in a few garlic cloves during the cooking process. For a spicier version, I’ve swapped banana peppers with hot pepper rings. If I want a thicker gravy, I mix a little cornstarch with cold water and stir it into the sauce after adding the butter. I’ve also used pork shoulder instead of chuck roast with great results.
Storage/Reheating
Leftovers keep really well in the fridge for up to 4 days. I store the shredded beef and gravy in an airtight container and reheat it in a saucepan or the microwave. It also freezes beautifully—I freeze portions in resealable bags, then thaw and reheat with a splash of broth or water to loosen it up.
FAQs
Can I skip searing the roast?
Yes, but I like to sear it for added flavor. If I’m short on time, I’ll skip it and let the slow cooker do its thing—the roast still comes out delicious.
Do I need to use pepperoncini peppers?
They’re part of what gives this dish its unique flavor, but I’ve used banana peppers or even left them out for a milder version.
Can I make this in an Instant Pot?
Yes, I use the sauté function to sear the roast, then cook on high pressure for about 60 minutes with a natural pressure release.
What sides go best with Mississippi pot roast?
Mashed potatoes are my go-to, but it’s also great with buttered noodles, roasted vegetables, or even inside a sandwich roll.
Can I use a different cut of beef?
Chuck roast works best because it becomes tender with long, slow cooking, but I’ve also had success with bottom round or brisket.
Conclusion
Mississippi Pot Roast with Beef Gravy is everything I want in a comfort food dinner—tender, flavorful, and so easy to make. Whether I’m hosting a family meal or prepping for a week of leftovers, it never fails to satisfy. With just a few ingredients and minimal hands-on time, this recipe delivers cozy, slow-cooked goodness in every bite.
