Mississippi Roast is a tender, juicy, and flavorful slow-cooked beef roast coated with a buttery ranch seasoning, pepperoncini, and au jus-style gravy. Perfect for a hassle-free family dinner or potluck!
⏱ Prep Time
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Prep: 10 minutes
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Cook: 6–8 hours (slow cooker)
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Total: ~6–8 hours 10 minutes
Servings: 6–8
🍳 Equipment
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Slow cooker or Dutch oven
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Tongs
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Knife & cutting board
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Measuring spoons
🥘 Ingredients
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3–4 lbs beef chuck roast
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1 packet (1 oz) ranch dressing mix
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1 packet (1 oz) au jus gravy mix
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½ cup unsalted butter (1 stick)
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4–6 pepperoncini peppers
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¼ cup pepperoncini juice (optional, for extra tang)
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Salt & black pepper, to taste
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Fresh parsley, chopped (for garnish)
Optional Sides
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Mashed potatoes
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Roasted vegetables
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Rice or pasta
📝 Ingredient Notes
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Beef chuck roast is ideal for slow cooking—tender and flavorful.
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Pepperoncini adds a subtle tang and mild heat.
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Butter melts into the roast, creating a rich, savory sauce.
👩🍳 Instructions
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Prepare roast: Place beef chuck roast in the slow cooker. Season lightly with salt and pepper.
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Add seasonings: Sprinkle ranch dressing mix and au jus mix evenly over the roast.
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Add butter & peppers: Place butter sticks on top and scatter pepperoncini around the roast. Pour some juice over the roast if desired.
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Cook: Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours until meat is fork-tender.
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Shred & serve: Remove roast and shred with forks, mixing in the juices. Serve with sides of your choice.
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Garnish: Sprinkle with fresh parsley before serving.
🧮 Nutrition Facts (per serving, approx.)
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Calories: 450
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Protein: 38g
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Fat: 28g
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Carbohydrates: 4g
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Fiber: 1g
💡 Tips & Variations
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Extra flavorful: Add more pepperoncini juice or a splash of beef broth.
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Oven version: Bake at 325°F (160°C) in a covered Dutch oven for 3–4 hours.
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Make-ahead: Slow cook overnight on LOW; shred in the morning for lunch or dinner.
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Keto-friendly: Serve over cauliflower mash or roasted veggies (perfect for your keto audience 😉).
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Sandwich option: Use shredded roast on toasted buns for a Mississippi Roast sandwich
