Mississippi Pot Roast

4.78 from 9 votes

Mississippi Pot Roast is the best pot roast recipe you will ever make. Made by slowly cooking chuck roast in au jus mix, ranch seasoning mix, Worcestershire sauce, beef broth, and pepperoncini peppers, this melt-in-your-mouth delicious recipe is super easy to make and tastes especially amazing with buttery mashed potatoes.

Prep Time15

Cook Time3 10

Total Time3 25

Servings: servings

Calories: 590kcal

Chef: Jessica Randhawa

Ingredients

▢ 2 tablespoons olive oil
▢ 1 (3-4 pound) chuck roast - brought to room temperature
▢ 1 (1-ounce) package packet of au jus mix
▢ 1 (1-ounce) package packet of dry ranch seasoning mix
▢ 2 teaspoon Worcestershire sauce
▢ ½ teaspoon black pepper
▢ 1 cup low-sodium beef broth - see notes
▢ ½ cup pepperoncini pepper juice
▢ ½ (16-ounce) jar pepperoncini peppers - drained

Instructions

Oven Instructions

Preheat your oven to 350 degrees Fahrenheit.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven set over medium heat. Add the chuck roast and sear each side for about 5 minutes or until it has a nice golden color.
Sprinkle the top of the chuck roast with the au jus mix, ranch seasoning mix, Worcestershire sauce, and black pepper, then pour in the beef broth and pepperoncini juice and sprinkle around the pepperoncini peppers.
Cover with a lid or aluminum foil and transfer it to the oven. Cook for 2 ½ to 3 hours or until the roast reaches an internal temperature of 205 degrees Fahrenheit as measured using a digital meat thermometer and pulls apart easily with a fork.
Once the pot roast is done, remove it from the oven and shred it using two forks. Serve hot with mashed potatoes and freshly minced parsley for garnish if desired.

Crockpot Instructions

Heat the olive oil in a large skillet or Dutch oven set over medium heat. Add the chuck roast and sear each side for about 5 minutes or until golden brown.
In a large slow cooker, combine the au jus mix, dry ranch seasoning mix, Worcestershire sauce, ground black pepper, beef broth, pepperoncini pepper juice, and pepperoncini peppers. Mix well to combine, then transfer the seared chuck roast to the broth and drizzle some of the sauce over the top of the roast (the roast does not need to be completely submerged).
Cook on LOW for 8 hours or until the roast reaches an internal temperature of 205 degrees Fahrenheit as measured using a digital meat thermometer and pulls apart easily with a fork.

Instant Pot Instructions

Set the Instant Pot to Sauté mode. Once hot, add the oil and sear the chuck roast for 5 minutes on each side without disturbing it to form a deep brown color. Remove the meat from the Instant Pot and wrap it in foil to keep warm.
Deglaze the pan - Remove all of the brown bits stuck to the bottom of the pot by adding a splash of beef broth or water to the pot while it is still hot. Scrape up all of the brown bits stuck to the bottom. This step is important in preventing the burn signal from happening in the middle of cooking.
Turn off sauté mode. Combine the au jus mix, dry ranch seasoning mix, Worcestershire sauce, ground black pepper, beef broth, pepperoncini pepper juice, and pepperoncini peppers. Mix well to combine, then add the seared chuck roast to the pot.
Cook on manual, high pressure for 60 minutes. Once the time has passed, allow the pressure to release naturally for 15 minutes then manually release the remaining pressure.

Notes

You may add as little as 1/2 a cup of beef broth or as much as 2 cups. One is not better than the other - you will have delicious, tender meat either way. However, I like to turn the leftover drippings into a rich gravy, so I tend to add a little extra broth.
Why didn't I add butter? I didn't find it necessary to add a stick of butter to make this recipe delicious. You may absolutely add (up to) one stick of butter to your roast if you'd like - it certainly won't make it taste worse :)
Keep leftovers stored in an airtight container in the fridge for up to 4 days.

Nutrition

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