Go Back
Mississippi Pot Roast

Mississippi Pot Roast

Prep Time 8 mins
Cook Time 8 hrs
Total Time 8 hrs 8 mins
Servings 10


  • Slow Cooker (or Crock Pot)


  • 1-3 pound chuck roast
  • 2 tbsp olive oil (or vegetable oil)
  • 1 package ranch dressing mix
  • 1 packet au jus gravy mix¬† brown gravy mix or onion soup mix works as well
  • 1/2 cup salted butter, cut into pats you can also use unsalted butter if that's what you have
  • 8 peperoncini peppers plus half the pepperoncini juice from the jar


  • Heat up a large skillet on your stove. Add your oil to the hot skillet. You'll want your pan to be pretty hot so that it sears your beef quickly.
  • Take your pot roast and dry both sides with a paper towel. Season it lightly with a little pepper and salt.
  • Add the roast to your hot skillet. Sear each side of the pot roast for a few minutes. You'll want it to have a nice bit of color/browning to it.
  • Once you have browned all the sides, transfer your pot roast to your crock pot.
  • Sprinkle the dry ranch dressing and au jus gravy packets over the top of the pot roast.
  • Top with your half a stick of butter (it works best if you cut it into pats).
  • Place the peppers around and on the roast. Then drizzle half the jar of juice into the crockpot.
  • Cover and cook on low for 8 hours.
  • Take two forks and start shredding the meat. Discard any big fatty pieces.
    Serve with mashed potatoes or egg noodles and enjoy!
    Drizzle the delicious sauce over everything!