Description
Mississippi Pot Roast is a tender, flavorful slow-cooked beef dish featuring a savory blend of ranch and French onion soup mixes, rich butter, and tangy pepperoncini peppers. Perfectly seared then slow-cooked to melt-in-your-mouth perfection, this comforting recipe is served over creamy mashed potatoes and garnished with fresh parsley for a hearty family meal.
Ingredients
Scale
Beef and Seasoning
- 1 (3-lb.) boneless chuck roast, untrimmed and patted dry
- 1 1/2 tsp. kosher salt
- 1 1/2 tsp. black pepper
Cooking Ingredients
- 2 Tbsp. olive oil
- 1/2 cup (4 oz.) unsalted butter, cut into 1/2-in. pieces
- 1 (1-oz.) envelope ranch dressing dip mix
- 1 (1.4-oz.) envelope French onion soup mix
- 8 whole pepperoncini salad peppers (from 1 [16-oz.] jar)
To Serve
- Mashed potatoes
- Chopped fresh flat-leaf parsley
Instructions
- Season roast: Sprinkle the chuck roast evenly with kosher salt and black pepper on all sides to enhance the beef’s natural flavor.
- Sear roast: Heat olive oil in a 12-inch cast-iron skillet over high heat until shimmering. Add the roast and cook for about 10 minutes, turning once halfway through, until both sides are deeply browned. This step locks in flavor and creates a savory crust. Transfer the roast along with any drippings to a 6-quart slow cooker.
- Add ingredients to slow cooker: Arrange the butter pieces evenly on top of the roast. Sprinkle the ranch dressing dip mix and French onion soup mix evenly over the butter and roast. Place the whole pepperoncini peppers over and around the roast for a tangy, mildly spicy flavor.
- Cook roast: Cover the slow cooker and cook until the beef is very tender, approximately 5 hours on HIGH or 7 hours on LOW. This low-and-slow cooking method breaks down the beef fibers for moist, shreddable meat.
- Shred meat: After cooking, use two forks to shred the roast directly in the slow cooker into bite-size pieces, mixing well with the cooking juices and peppers.
- Serve: Using a slotted spoon, serve the shredded pot roast over a bed of creamy mashed potatoes. Garnish with the cooked pepperoncini peppers and fresh chopped flat-leaf parsley for a visually appealing and flavorful finish.
Notes
- For best results, use a well-marbled chuck roast to ensure tenderness and flavor.
- Adjust seasoning to taste before serving, especially if using low-sodium soup mix.
- Leftovers are delicious and can be stored covered in the refrigerator for up to 3 days.
- The pepperoncini peppers add a subtle heat; reduce quantity if you prefer milder flavors.
- Serving over mashed potatoes helps soak up the flavorful juices and makes it a complete meal.
Nutrition
- Serving Size: 1 serving (approx. 4 oz beef with sauce)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
