Q1: Can I make Mississippi Pot Roast without a slow cooker?

Yes, you can cook it in a Dutch oven in the oven at 275°F for 3.5–4 hours. Keep it tightly covered to retain moisture, and check for fork-tender doneness.

Q2: Is it possible to make this recipe less salty?

Absolutely. Use low-sodium ranch and gravy mixes, and rinse the pepperoncini to reduce sodium. You can also control salt further by reducing or omitting the butter.

Q3: What type of meat is best for Mississippi Pot Roast?

Chuck roast is the preferred cut due to its marbling and connective tissue, which breaks down into tender, juicy meat after slow cooking. Avoid lean cuts, as they may dry out.

Q4: Can I freeze Mississippi Pot Roast leftovers?

Yes, leftovers freeze well. Store the shredded meat and juices in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.

Mississippi Pot Roast - recipe maestro

Name: Mississippi Pot Roast
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Cuisine: American
Ingredients: 3-4 lb chuck roast; 4 tablespoons unsalted butter, sliced; 1 packet ranch dressing mix (dry); 1 packet au jus gravy mix; 5-6 pepperoncini peppers with a splash of juice

Description

A foolproof Mississippi Pot Roast recipe made with just 5 ingredients. Perfect for beginner cooks, it’s flavorful, tender, and requires minimal prep.

Ingredients

Scale

3-4 lb chuck roast
4 tablespoons unsalted butter, sliced
1 packet ranch dressing mix (dry)
1 packet au jus gravy mix
5-6 pepperoncini peppers with a splash of juice

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Instructions

Place the chuck roast in the bottom of a slow cooker. No need to trim fat as it enhances tenderness.
Place sliced butter evenly over the roast.
Sprinkle ranch dressing mix and au jus gravy mix over the top.
Add pepperoncini peppers and a splash of their brine to the slow cooker.
Cover and cook on low for 8 hours without opening the lid.
After cooking, shred the roast with two forks and stir to coat in the juices. Serve warm.

Notes

Use low-sodium seasoning mixes for a healthier version.
Banana peppers can be used instead of pepperoncini for milder flavor.
This recipe can be made with chicken thighs as an alternative to beef.
Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.

Prep Time: 5 minutes
Cook Time: 8 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 1g
Sodium: 860mg
Fat: 33g
Saturated Fat: 14g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 28g
Cholesterol: 115mg