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Tender Mississippi Pot Roast Recipe Easy Homemade with Zesty Pepperoncini

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A ridiculously tender, melt-in-your-mouth pot roast with a sneaky zing from pepperoncini peppers. This easy, hands-off recipe uses simple pantry staples to create a flavorful and comforting meal perfect for busy weeknights.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast (well-marbled)
  • ½ cup (1 stick, 113 grams) unsalted butter
  • 1 packet (about 1 ounce / 28 grams) ranch seasoning mix
  • 1 packet (about 0.87 ounce / 25 grams) au jus gravy mix
  • 8 to 10 whole pepperoncini peppers plus ¼ cup (60 ml) pepperoncini juice
  • 4 garlic cloves, minced
  • Freshly ground black pepper, to taste
  • Optional: 1 medium sliced onion, thinly sliced

Instructions

  1. Pat the chuck roast dry with paper towels. Season lightly with freshly ground black pepper on all sides.
  2. Optional: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Brown the roast on all sides for 2-3 minutes per side until a deep golden crust forms.
  3. Place the seared or unseared roast into a slow cooker or Dutch oven. If using a Dutch oven, preheat oven to 275°F (135°C).
  4. Sprinkle ranch seasoning mix and au jus gravy mix evenly over the roast.
  5. Place the stick of butter on top of the roast. Add whole pepperoncini peppers around the roast. Pour ¼ cup (60 ml) of pepperoncini juice over everything.
  6. Scatter minced garlic and optional sliced onions around the roast.
  7. Cook: For slow cooker, cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. For Dutch oven, cover with lid and cook in preheated oven for 3 to 4 hours until fork-tender.
  8. Check for doneness by testing if the roast pulls apart easily with a fork. Continue cooking and check every 30 minutes if needed.
  9. Remove roast from heat and let rest for 10 minutes. Shred with two forks, mixing in cooking juices for moist, flavorful meat.
  10. If dry, stir in a splash of beef broth or reserved cooking liquid before serving.

Notes

Searing the roast before slow cooking adds richer flavor but can be skipped for convenience. Use unsalted butter to control sodium. Check ranch and au jus mixes for gluten-free certification if needed. Pepperoncini juice is vital for the signature tangy flavor. Leftovers keep well refrigerated for 4 days or frozen for 3 months. Reheat gently with broth to maintain moisture.

Nutrition

Keywords: Mississippi pot roast, pepperoncini pot roast, slow cooker pot roast, easy pot roast recipe, tender beef roast, ranch seasoning pot roast, comfort food, weeknight dinner

Find it online: https://bitefuljoy.com/tender-mississippi-pot-roast-recipe-easy-homemade-with-zesty-pepperoncini/