Mississippi Pot Roast is a dish that is sure to fill you with warmth and nostalgia. Made with a delightful blend of ranch dressing and au jus gravy, complemented by the tang of pepperoncini peppers, this recipe is not to be missed. And the best part? It’s incredibly easy to make!
Why You’ll Love this Recipe
- Comfort Food: This dish brings back memories of Sunday lunches at grandma’s house, making it the epitome of comfort food.
- Simplicity: With its toss-in-and-forget style of cooking, this recipe is straightforward and hearty.
- Versatility: Serve it hot over mashed potatoes or transform leftovers into mouth-watering sandwiches. The possibilities are endless.
- Crowd Pleaser: With generous servings, it’s perfect for family gatherings or potluck dinners. And be prepared for requests for seconds!
Mississippi Pot Roast Ingredients
- Chuck Roast
- Olive Oil
- Salt
- Pepper
- Ranch Dressing Mix
- Au Jus Gravy Mix
- Butter
- Pepperoncini Peppers
- Pepperoncini Peppers Liquid
- Water
How to Make Mississippi Pot Roast
Prep Time: 20 minutes
Cook Time: 4 hours (on high)
Total Time: 4 hours 20 minutes
Servings: 6-8
- First, season the chuck roast with salt and pepper. Heat olive oil in a frying pan over medium-high heat. Sear each side of the roast until it forms a nice, brown crust. (Searing your meat adds flavor and helps lock in juices but is optional; you can skip to step 2 if you’re short on time.)
- Place the chuck roast in the bottom of your crock pot.
- Sprinkle the ranch dressing mix and the au jus gravy mix evenly over the roast.
- Place the stick of butter on top of the roast. Scatter the pepperoncini peppers around and on top of the roast. If you want a spicier dish, you can also add some of the pepperoncini juice.
- Optional: If you prefer your pot roast to have more liquid, add 1/2 cup of water around the sides of the roast.
- Cover the crock pot with its lid. Cook on high heat for 4-5 hours or low heat for 8 hours, depending on how much time you have.
- The roast should be tender and easily shred apart with a fork when it’s done.
- Remove the cooked roast from the crock pot and either shred it with two forks or slice it against the grain.
- Return the shredded or sliced meat back to the crock pot to soak up the juices for a few minutes before serving. Serve hot, ideally over mashed potatoes, rice, or with a side of vegetables.
Storage and Reheating Instructions
How to Store Mississippi Pot Roast:
Lucky you, there are leftovers! Store the pot roast in an airtight container in the refrigerator for up to 4 days.
How to Reheat Mississippi Pot Roast:
When you’re ready to reheat, you can warm it up in a saucepan over low heat or use a microwave. Remember to stir occasionally to ensure even heating.
Helpful Tips & Substitutions
- Can This Be Frozen? Absolutely! Once cooled, place the pot roast in a freezer-friendly bag or container. It can be stored for up to 3 months. Thaw overnight in the fridge before reheating. Perfect for those days when you crave comfort but don’t want to cook.
- Can This Be Made Ahead Of Time? Yes, you can! Prepare the roast as directed, and after letting it cool, store it in the fridge. When you’re ready, simply reheat and serve. This is a lifesaver during busy weeks or when you have guests coming over.
- Substitutions & Variations:
- Meat: If you can’t find chuck roast, brisket or bottom round are good alternatives.
- For a dairy-free option: Replace the butter with margarine or olive oil.
- Spice it up: Add red pepper flakes or a dash of cayenne for an extra kick.
Final Thoughts
For those who’ve never tried it, the combination of ranch and au jus might sound peculiar. But trust us, it’s a match made in culinary heaven. The depth, tang, and richness this duo brings to the dish are hard to put into words. You’ll just have to try it for yourself!
So, the next time you’re in the mood for something warm, hearty, and comforting, remember the Mississippi Pot Roast. It’s like a hug on a plate.
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