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Close-up of shredded Mississippi pot roast showing glistening beef with buttery gravy and pepperoncini — mississippi pot roast recipe card
Abdul Rehman

Mississippi Pot Roast

A five-ingredient slow cooker Mississippi pot roast that produces fork-tender shredded beef and a rich, buttery pepperoncini gravy with almost no hands-on effort. Serves six and reheats well for days.
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Prep Time 5 minutes
Cook Time 8 hours
10 minutes
Total Time 8 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 lb (1.4 kg) beef chuck roast
  • 1 packet (28g) ranch dressing seasoning mix (halal-certified where needed)
  • 1 packet (28g) au jus gravy mix (halal-certified where needed)
  • 4 tablespoons (56g) unsalted butter
  • 8 to 10 whole pepperoncini peppers (from a jar)
  • 2 tablespoons pepperoncini brine

Method
 

  1. Place the chuck roast flat in the slow cooker insert. Do not add liquid.
  2. Sprinkle the ranch seasoning packet evenly over the top of the roast, then follow with the au jus packet.
  3. Place the butter on top of the seasoned roast. Arrange the pepperoncini peppers around and over the beef, then pour the brine over the top. Put the lid on.
  4. Cook on LOW for 8 hours. The roast is done when it shreds easily with two forks and the internal temperature reads 93°C to 98°C (200°F to 210°F).
  5. Shred the beef with two forks directly in the slow cooker. Discard any large pieces of solid fat. Stir the shredded beef through the gravy.
  6. Rest with the lid off for 10 minutes before serving.