Mississippi Pot Roast Recipe

Chuck roast: A cut of beef that becomes incredibly tender when slow-cooked.

Ranch dressing mix: A seasoning blend that adds a creamy, herby flavor.

Au jus gravy mix: A savory mix that enhances the beefy taste of the roast.

Butter: Adds richness and helps create a luscious sauce.

Pepperoncini peppers: Provide a mild, tangy heat that complements the savory flavors.

When preparing the chuck roast for this recipe, consider searing it in a hot pan with a bit of oil before placing it in the slow cooker. This step will caramelize the surface of the meat, adding a deeper flavor to the final dish. Additionally, if you prefer a thicker gravy, you can remove some of the cooking liquid towards the end of the cooking time, whisk in a bit of cornstarch, and return it to the slow cooker to thicken.

• 3 lbs chuck roast - Substitute with brisket: Brisket is a well-marbled cut that becomes tender and flavorful when slow-cooked, similar to chuck roast.

• 3 lbs chuck roast - Substitute with bottom round roast: Bottom round roast is leaner but still works well in slow-cooked recipes, absorbing flavors effectively.

• 1 packet ranch dressing mix - Substitute with homemade ranch seasoning: Combine dried parsley, dill, garlic powder, onion powder, salt, and pepper to mimic the flavor of store-bought ranch mix.

• 1 packet ranch dressing mix - Substitute with Italian dressing mix: Italian dressing mix provides a different but complementary flavor profile with herbs and spices.

• 1 packet au jus gravy mix - Substitute with beef bouillon and cornstarch: Dissolve beef bouillon in water and thicken with cornstarch to create a rich, savory gravy.

• 1 packet au jus gravy mix - Substitute with onion soup mix: Onion soup mix adds depth and a savory flavor that complements the roast well.

• ½ cup butter - Substitute with margarine: Margarine provides a similar texture and richness, though the flavor may be slightly different.

• ½ cup butter - Substitute with olive oil: Olive oil is a healthier fat alternative that still adds richness to the dish.

• 6 whole pepperoncini peppers - Substitute with banana peppers: Banana peppers have a similar mild heat and tangy flavor, making them a good alternative.

• 6 whole pepperoncini peppers - Substitute with jalapeño peppers: For a spicier kick, jalapeños can be used, though they will add more heat to the dish.

• Allow the Mississippi pot roast to cool to room temperature. This prevents condensation from forming inside the storage container, which can lead to soggy leftovers.

• Transfer the shredded meat and any remaining juices into an airtight container. If you have a lot of juices, consider storing them separately to maintain the texture of the meat.

• Label the container with the date, so you know how long it has been stored. The pot roast can be kept in the refrigerator for up to 4 days.

• For longer storage, place the cooled pot roast into a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date and contents. The pot roast can be frozen for up to 3 months.

• When ready to enjoy, thaw the pot roast in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the meat.

• Reheat the pot roast gently in a saucepan over medium heat, adding a splash of beef broth or water if needed to keep it moist. Alternatively, you can reheat it in the microwave, covered, in short intervals, stirring occasionally to ensure even heating.

• If you have leftover pepperoncini peppers, store them separately in a small container. They can be added back to the pot roast during reheating to maintain their texture and flavor.

• Preheat your oven to 350°F. Place the leftover pot roast in an oven-safe dish, cover it with aluminum foil to retain moisture, and heat for about 20-25 minutes or until warmed through.
• For a quicker method, use the microwave. Place the pot roast in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap (leaving a small vent), and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.
• If you prefer using the stovetop, place the pot roast in a skillet over medium heat. Add a splash of beef broth or water to keep it moist. Cover and heat for about 5-7 minutes, stirring occasionally until hot.
• For a slow and steady reheat, use a slow cooker. Place the leftover pot roast in the slow cooker, add a bit of beef broth or water, and set it on low for 1-2 hours until thoroughly heated.
• If you have an air fryer, preheat it to 350°F. Place the pot roast in the basket, ensuring it's not overcrowded, and heat for about 5-7 minutes, shaking the basket halfway through for even heating.

• Slow cooker: A countertop electrical appliance used to simmer at a lower temperature than other cooking methods, allowing for unattended cooking.

• Measuring cup: Used to measure the ½ cup of butter accurately.

• Forks: Utilized to shred the meat after it has been cooked.

• Tongs: Handy for placing the chuck roast and pepperoncini peppers into the slow cooker.

• Knife: Useful for cutting the butter into smaller pieces if needed.

• Cutting board: Provides a safe surface for cutting the butter.

• Serving platter: To present the shredded meat once it's ready to serve.

Pre-measure ingredients: Measure out the ranch dressing mix, au jus gravy mix, and butter the night before to save time in the morning.

Use a liner: Line your slow cooker with a disposable liner for easy cleanup.

Prep the roast: Trim any excess fat from the chuck roast before storing it in the fridge, so it's ready to go.

Set a timer: Use a programmable slow cooker with a timer to ensure your Mississippi pot roast is cooked perfectly even if you're not home.

Shred in the cooker: Shred the meat directly in the slow cooker to save on dishes.