Description
Mississippi Pot Roast is a tender, flavorful slow-cooked beef roast infused with ranch dressing mix, French onion soup mix, and tangy pepperoncini peppers. This Southern classic is seared for a rich crust, then slow-cooked to perfection. Served over creamy mashed potatoes and garnished with fresh parsley, this comforting meal is perfect for a hearty family dinner.
Ingredients
Units
Scale
Beef Roast
- 1 (3-lb.) boneless chuck roast, untrimmed and patted dry
- 1 1/2 tsp. kosher salt
- 1 1/2 tsp. black pepper
- 2 Tbsp. olive oil
Slow Cooker Additions
- 1/2 cup (4 oz.) unsalted butter, cut into 1/2-inch pieces
- 1 (1-oz.) envelope ranch dressing dip mix
- 1 (1.4-oz.) envelope French onion soup mix
- 8 whole pepperoncini salad peppers (from 1 [16-oz.] jar)
To Serve
- Mashed potatoes
- Chopped fresh flat-leaf parsley
Instructions
- Season roast: Sprinkle the chuck roast evenly all over with kosher salt and black pepper to enhance the natural beef flavor.
- Sear roast: Heat olive oil in a 12-inch cast-iron skillet over high heat until shimmering. Add the roast and cook, turning once halfway through, until deeply browned on both sides, about 10 minutes total. This step locks in flavor and develops a rich crust. Transfer the roast with any drippings to a 6-quart slow cooker.
- Add ingredients to slow cooker: Dot the seared roast all over with the pieces of unsalted butter. Sprinkle the ranch dressing dip mix and French onion soup mix evenly on top. Place the whole pepperoncini peppers above and around the roast for a tangy kick.
- Cook roast: Cover the slow cooker and cook until the roast is very tender and shreddable, about 5 hours on HIGH or 7 hours on LOW setting.
- Shred meat: Using two forks, shred the cooked roast directly in the slow cooker into bite-size pieces, mixing it well with the juices and pepperoncini peppers.
- Serve: Using a slotted spoon, serve the shredded pot roast over prepared mashed potatoes. Garnish with cooked pepperoncini peppers and sprinkle chopped fresh flat-leaf parsley on top for freshness and color.
Notes
- For best results, use a well-marbled chuck roast for tenderness and flavor.
- Browning the roast before slow cooking adds depth to the dish but can be skipped for convenience.
- If you prefer less heat or acidity, reduce the number of pepperoncini peppers or rinse them before adding.
- Leftovers keep well in the refrigerator for up to 3 days and refrigerate the juices separately to use as a delicious gravy.
- This dish pairs wonderfully with creamy mashed potatoes or buttered noodles.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe with mashed potatoes)
- Calories: 510 kcal
- Sugar: 4 g
- Sodium: 860 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg
