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Mississippi Pot Roast Beef

Category: Satisfying Main Dishes

This dish features beef chuck roast slowly cooked until fork-tender, absorbing rich flavors from au jus gravy, ranch seasoning, butter, and tangy pepperoncini. Searing the meat first builds deep flavor, while slow braising in the oven, crockpot, or pressure cooker ensures the beef shreds effortlessly. Butter melts over the roast, enhancing the savory result, and pepperoncini provide gentle heat and zest. Serve shredded beef with its own juices for a hearty meal perfect alongside mashed potatoes or crusty bread. Adjust cook times for the cut’s size and enjoy a simple, crowd-pleasing comfort dish.

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Updated on Thu, 29 May 2025 21:24:18 GMT
A plate of pot roast with mashed potatoes and green onions. Pin
A plate of pot roast with mashed potatoes and green onions. | applefoodie.com

This Mississippi pot roast has become my go-to when I want maximum comfort with minimal effort. The meat practically melts when you shred it and each bite is packed with tangy rich flavor from pepperoncini and buttery juices. It never fails to impress on a Sunday afternoon or busy weeknight.

There was a winter when my family craved a hearty meal that would warm us through and this recipe delivered beyond expectations. The blend of buttery juices and sour peppers quickly made it a staple.

Ingredients

  • Beef chuck roast: Use a cut with marbling for extra tenderness Ask your butcher for a well-marbled piece not a lean one
  • Olive oil: Helps brown the beef and develops rich flavor Choose a good quality extra virgin type
  • Pepperoncini peppers and juice: Brings mouthwatering tang to the sauce Use whole peppers from a jar and make sure the juice is clear and vibrant
  • Au jus gravy mix: Adds deep savory notes Use a trusted brand for the best taste
  • Ranch seasoning mix: Delivers herbs and creamy undertones Hidden Valley gives classic flavor
  • Unsalted butter: Makes everything luxuriously rich Cut into pieces so it melts evenly across the roast

Step-by-Step Instructions

Sear the Beef:
Pat the roast dry with paper towels to promote browning Heat olive oil over medium-high in a Dutch oven and sear the meat on each side until it develops a brown crust which deepens the final flavor This usually takes several minutes per side patience is key
Layer the Flavors:
Allow the pot to cool a bit before adding the pepperoncini juice around the roast so it sizzles instead of evaporates Place whole peppers around the meat making sure some touch the surface Sprinkle the au jus and ranch seasoning evenly all over then scatter cubes of butter on top so they melt directly into the meat during roasting
Cook the Roast:
Cover the Dutch oven and roast at 275F for at least three hours until the beef is fork-tender and falls apart easily For a 3 pound piece plan for three and a half hours Resist the urge to rush it as the slow cook time is what creates the signature texture
Shred and Serve:
Use two forks to pull the meat apart directly in the pot allowing it to soak up the flavorful juices throughout Toss gently until all shreds are glossy and infused with sauce Serve immediately or keep warm until ready to enjoy
A bowl of beef with onions and peppers. Pin
A bowl of beef with onions and peppers. | applefoodie.com

One of my favorite things about this dish is the zingy heat from the whole pepperoncini peppers—they add personality but do not overpower the beef. My kids always sneak extra peppers onto their plates and say it tastes like home.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. The flavor only improves overnight. For longer storage portion the shredded meat and juices into freezer bags removing extra air so it keeps well for up to three months. Thaw in the fridge and reheat gently to maintain moisture.

Ingredient Substitutions

If you do not have beef chuck roast use a boneless pork shoulder for a different but equally juicy result. No au jus mix on hand Use a brown gravy packet in a pinch. You can try banana peppers if pepperoncini are difficult to find but they bring a bit more bite.

Serving Suggestions

This pot roast is phenomenal over creamy mashed potatoes or fluffy rice. Pile onto warm buns for effortless sandwiches or serve over fresh egg noodles for a family-style meal. A simple side of roasted carrots or a crunchy coleslaw balances the richness.

A plate of beef with tomatoes and peppers. Pin
A plate of beef with tomatoes and peppers. | applefoodie.com

Cultural Context

Mississippi pot roast originates from home kitchens in the American South and spreads warmth through its comforting reliable flavors. It captures the spirit of simple ingredients and slow cooking—reminding me of family gatherings with big pots simmering and stories being shared.

Frequently Asked Questions About the Recipe

→ What cut of beef works best?

Choose a fatty, tougher cut like chuck roast for optimal tenderness and flavor after slow cooking.

→ Is searing the meat necessary?

Searing is recommended for enhanced flavor, but it can be omitted if you're pressed for time.

→ Can I substitute pork for beef?

Yes, boneless pork shoulder can be used in place of beef for a different but delicious variation.

→ How spicy is this dish?

The pepperoncini add mild heat and tang, not overwhelming spiciness. Adjust quantity for preference.

→ What cooking methods can I use?

This dish can be prepared in the oven, slow cooker, or Instant Pot for versatility and convenience.

→ Do I need to add extra liquid?

The pepperoncini juice and natural meat juices provide enough moisture, but a little water is optional for pressure cooking.

Mississippi Pot Roast Beef

Tender beef slow-cooked with ranch, au jus, and pepperoncini for bold, comforting flavor.

Preparation Time
5 min
Cook Time
225 min
Total Time
230 min
By: Ava

Category: Main Dishes

Skill Level: Intermediate

Cuisine: American

Yield: 6 Serves

Dietary Preferences: ~

Ingredients

→ Main Ingredients

01 2 tablespoons olive oil
02 1.4–1.8 kilograms beef chuck roast
03 12 whole pepperoncini peppers
04 60 millilitres pepperoncini brine
05 28 grams au jus gravy mix
06 28 grams ranch seasoning mix
07 115 grams unsalted butter, cut into pieces

Steps

Step 01

Preheat oven to 135°C and position the rack in the centre. Heat olive oil in a Dutch oven over medium-high heat. Sear beef chuck roast on all sides until deeply browned. Remove from heat and allow to cool for several minutes.

Step 02

Pour pepperoncini brine into the pot with beef. Distribute pepperoncini peppers around the roast. Evenly sprinkle au jus and ranch seasoning over the beef, then arrange butter pieces on top. Cover the Dutch oven and braise in the oven for 3–4 hours, until meat is tender enough to shred.

Step 03

Once the beef is fall-apart tender, shred using two forks directly in the pot. Toss meat thoroughly with cooking juices and serve.

Step 04

Sear beef in olive oil over medium-high heat on all sides until browned. Transfer to slow cooker. Add pepperoncini brine, arrange peppers, sprinkle with seasoning packets, and top with butter. Cover and cook on low for 8 hours until extremely tender.

Step 05

Cut roast into 3–4 large pieces. Using sauté function, heat olive oil and brown meat in batches. Turn off sauté and return all beef to the pot. Add 180 ml water and the pepperoncini brine, arrange the peppers, sprinkle with seasonings, and place butter on top. Secure lid, set valve to sealing, and pressure cook on high for 60 minutes.

Step 06

Allow pressure to release naturally for 15 minutes, then release remaining pressure manually. Shred the beef with two forks and mix thoroughly with the juices before serving.

Notes & Tips

  1. Searing the beef enhances flavour but can be omitted if necessary at the expense of richness.
  2. Select a well-marbled, tougher roast for optimal tenderness; avoid lean cuts to prevent dryness.
  3. Increase oven cooking time if using a larger roast—typically one hour per 450 grams at 135–150°C.
  4. Recipe is adaptable for pork; replace beef with boneless pork shoulder if desired.
  5. Cooking at higher temperatures is not recommended, as it compromises tenderness.

Necessary Equipment

  • Dutch oven or covered oven-safe braising pot
  • Large skillet (if not using a Dutch oven)
  • Slow cooker (for crockpot method)
  • Instant Pot or multi-cooker (for pressure cooking method)
  • Tongs
  • Measuring spoons
  • Two forks for shredding

Allergy Information

Always double-check ingredient labels for allergens and consult a healthcare professional if you’re unsure.
  • Contains dairy (butter)

Nutritional Facts (Per Serving)

These details are for informational purposes and should not be considered medical advice.
  • Calories: 603
  • Fats: 46 g
  • Carbohydrates: 4 g
  • Proteins: 44 g