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A dark bowl of shredded Mississippi pot roast with gravy, cooked carrots, celery, and whole pepperoncinis, served over creamy mashed potatoes.
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Mississippi Pot Roast Recipe

Just 15 minutes to prep before the slow cooker or Instant Pot does the rest of the work. The butter, pepperoncinis, and seasonings create the gravy right in the pot. Tender beef that shreds easily with a fork.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Servings: 10 people
Author: Karina Carrel

Ingredients

  • 4 pound Chuck roast
  • 1 Onion diced
  • 1 packet Ranch dressing mix
  • 1 packet Au jus gravy mix
  • 8 Pepperoncini peppers
  • 1/4 cup Pepperoncini juice
  • 1/4 cup Butter sliced
US - Metric

Instructions

Sear (Optional)

  • Season roast all over with salt and pepper. Heat 1-2 tablespoons of cooking oil in a large skillet over high heat until hot and just starting to smoke.
    A large, raw beef chuck roast sitting in a stainless steel skillet with cooking oil, ready to be seared.
  • Sear pot roast all over (about 2-3 minutes each side) until all browned.
    A beef chuck roast fully seared and browned in a stainless steel skillet over a green marble surface.

Slow Cooker (8 hours)

  • Place the roast in the slow cooker. Add diced onions, ranch dressing mix, au jus mix, peppers, juice, and butter. Cover and cook on low for 8 hours.
    A top-down view of a slow cooker containing a seared beef roast, diced onions, pepperoncini peppers, butter pats, and two types of dry seasoning powder, while a hand pours liquid from a metal measuring cup over the ingredients.
    • Do not add any extra water or broth. The roast makes enough juice while cooking.

Instant Pot (1 hour)

  • Combine all ingredients in your Instant Pot. Add 1 cup of beef broth. Cook on manual high pressure for 1 hour. Let the pressure release naturally for 10-15 minutes.
    Close-up of shredded Mississippi pot roast in a dark pot with cooked carrots, celery, pepperoncinis, and gravy

To Serve

  • Shred meat with forks or tongs and serve over egg noodles, mashed potatoes or rice. Enjoy!
    A top-down view of a dark oval platter filled with shredded beef and cooked pepperoncini peppers, as two hands use forks to pull the meat apart on a green marbled surface.

Notes

Storage, Reheating, and Make Ahead

Store any leftover Mississippi pot roast in an airtight container in the fridge for up to 4 days. Keeping the shredded beef submerged in its own juices ensures it will not dry out when you reheat it.
If you want to freeze it, let the meat and gravy cool completely before transferring it to a freezer-safe bag or container.  To reheat, just thaw it overnight in the fridge and warm it on the stove or in the microwave until heated through.
Happy cooking! Xx
If your gravy gets too solid in the fridge due to the butter and beef fat, just scoop off the white layer on top before reheating. It is an easy way to reduce the grease if you used a fattier cut of meat.

Nutrition

Calories: 384kcal | Carbohydrates: 3g | Protein: 35g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 415mg | Potassium: 641mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 4mg