Mississippi Pot Roast with Pepperoncini and Au Jus

Why You’ll Love This Recipe

• Set-it-and-forget-it comfort: huge flavor with minimal prep.
• Tangy, savory, buttery gravy that self-makes as it cooks.
• Flexible serving options: mashed potatoes, rice, noodles, or sandwiches.
• Foolproof for weeknights or company—hands-off and highly forgiving.

Grocery List

• Produce: Fresh parsley (garnish, optional), 1 small yellow onion (optional), 4 garlic cloves (optional)
• Dairy: Unsalted butter (1/2 cup), milk/butter for mashed potatoes if making from scratch
• Pantry: Beef chuck roast (3.5–4 lb), ranch seasoning packet, au jus gravy mix, jar of whole pepperoncini, neutral oil, kosher salt, black pepper, rice or potatoes for serving

Full Ingredients

For the Mississippi Pot Roast

• 3.5–4 lb well-marbled beef chuck roast (2–2.5 inches thick)
• 1 tsp kosher salt (plus more to taste after cooking)
• 1 tsp freshly ground black pepper
• 1 tbsp neutral oil (canola, avocado, or vegetable) for searing
• 1 (1 oz) packet ranch seasoning (about 2 tbsp)
• 1 (1 oz) packet au jus gravy mix (about 3 tbsp)
• 10 whole pepperoncini
• 1/2 cup pepperoncini brine (liquid from the jar)
• 1/2 cup (1 stick) unsalted butter, cut into 4–6 pieces

Optional Flavor Boosters

• 1 small yellow onion, thick-sliced
• 4 garlic cloves, smashed
• 1 tbsp Worcestershire sauce
• 1/4–1/2 cup low-sodium beef broth or water (only if your slow cooker requires additional liquid)

For Serving

• 6 cups hot mashed potatoes or 6 cups hot cooked white rice
• Fresh parsley, chopped (optional)
• Extra pepperoncini (optional)

Step-by-Step Instructions

Step 1: Prep and season the roast

Pat the chuck roast very dry with paper towels. Trim only large, hard exterior fat to expose more meat for browning. Season all over with 1 teaspoon kosher salt and 1 teaspoon black pepper. If the roast is unwieldy, tie it with kitchen twine to hold its shape for even cooking (optional).

Step 2: Sear for deep flavor

Heat 1 tablespoon neutral oil in a large skillet or Dutch oven over medium-high heat until shimmering. Sear the roast on all sides, 3–4 minutes per side, until a deep brown crust forms. This browning adds hearty flavor to the final gravy. Transfer the roast to the slow cooker.

Step 3: Load the slow cooker

Sprinkle the ranch seasoning and au jus mix evenly over the top of the roast. Nestle in 10 whole pepperoncini and pour 1/2 cup pepperoncini brine around the meat. Dot the top with the butter pieces. If using, add onion slices, smashed garlic, and Worcestershire. Only add broth if your slow cooker requires a minimum liquid level; the brine and meat juices usually provide plenty.

Step 4: Cook low and slow

Cover and cook on Low for 8 hours (or on High for 4–5 hours). The roast is done when a fork slides in effortlessly and the meat easily pulls apart. Internal temp may read 200–205°F, but tenderness is the true cue.

Step 5: Rest and skim

Turn off heat and let the roast rest in the pot, covered, for 10 minutes. Transfer the meat to a large bowl. Spoon off any excess surface fat from the cooking juices if desired. If you prefer a thicker sauce, whisk 1 tablespoon cornstarch with 1 tablespoon cold water, then simmer the juices on High until glossy and slightly thickened.

Step 6: Shred and return to the juices

Use two forks to shred the beef into large, rustic pieces, discarding any large fat pockets or twine. Return the shredded meat to the slow cooker and toss in the warm juices until evenly coated. Taste and adjust: add a splash more brine for tang, a pinch of salt for savoriness, or a few grinds of pepper for bite.

Step 7: Serve

Spoon generous mounds of shredded pot roast over hot mashed potatoes or rice. Ladle over plenty of the tangy, silky juices. Garnish with chopped parsley and extra pepperoncini if you like. Serve immediately.

Pro Tips

• Sear for flavor: Browning builds a rich, beefy base you can’t get any other way.
• Mind the salt: Ranch and au jus are salty. Start with 1 teaspoon salt on the meat and finish with salt to taste at the end.
• Use the brine: The 1/2 cup pepperoncini brine adds signature tang and balances the butter’s richness.
• Thicker gravy: Reduce the juices uncovered or use a small cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).
• Choose the right cut: Well-marbled chuck roast shreds tenderly; leaner cuts can turn dry and stringy.

Variations

• Oven-Braised: Place seared roast in a Dutch oven. Add ranch, au jus, 10 pepperoncini, 1/2 cup brine, and butter. Add 1/2 cup low-sodium beef broth. Cover tightly and bake at 275°F for 3.5–4.5 hours until shreddable.
• Instant Pot: Add roast, ranch, au jus, 10 pepperoncini, 1/2 cup brine, butter, and 1 cup low-sodium beef broth. Cook on High Pressure for 60–70 minutes; natural release 15 minutes, then quick release. Shred and reduce juices on Sauté if desired.
• Sandwich Style: Pile warm shredded beef onto toasted rolls with provolone, a drizzle of juices, and sliced pepperoncini.

Storage & Make-Ahead

Refrigerate cooled pot roast and juices in an airtight container for up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop or in a 300°F oven, adding a splash of water or broth if needed. Flavor improves on day two; consider making it ahead and chilling overnight. For easy fat removal, chill the juices and lift off the solidified fat before reheating.

Nutrition (per serving)

Approximate (meat and gravy only, no sides): 450 calories; 35 g fat; 3 g carbs; 32 g protein; 1,050 mg sodium. Values will vary based on brand of seasoning packets and cut of beef.