Happy Tuesday! I’m excited to share one of my favorite dinner recipes with you guys today. I first heard of Mississippi Pot Roast while scrolling through Pinterest. Pot Roast has never really been my cup of tea so initially I just kept scrolling. It seems like years went by but every time I got on Pinterest, I swear I would see at least one pin for Mississippi Pot Roast. It wasn’t until I later discovered my love for pepperoncinis that I decided to give this classic dish a try. I initially followed someone else’s recipe from Pinterest that was very simple and basic. It turned out great and I loved the flavor but I knew I could create my own version that would be better. Enter this recipe, which in my opinion, is the best one out there.
This flavorful dish starts with a 3-4 pound chuck roast. I love to buy the 2 pack of chuck roasts at Costco (around $25-$30). I always use 1 right away but then I freeze the other to use later for another recipe. The roast is then seared in hot oil to add flavor and then transferred to a crock pot where pepperoncini juice, buttermilk, apple cider vinegar, mayo, butter, dry ranch mix and au jus mix gets added. 8-10 hours later it’s transformed into quite possibly, the most flavorful dish you have ever had. Trust me on this one, this is a dinner recipe that you don’t want to miss. It will very quickly become a highly requested meal from your family.
Tips & Tricks
- If you need a quick version of this recipe, you can make it in the Instant Pot instead. Cut the roast in half and sear each half in batches in hot oil inside of the Instant Pot on sauce mode, add remaining ingredients as normal and then put the lid on. Turn the valve to sealed and cook on manual high pressure for 45 minutes. Let the pressure release naturally for 15 minutes and then manually release the remaining pressure and shred the meat as usual.
- If you have a gluten intolerance, you can skip the flour. I believe they make gluten free versions of dry ranch mix and au jus mix as well.
- If you have a large family or want leftovers, you will want to double this recipe. As is, it feeds my husband and I for dinner and makes enough for 3-4 leftover sandwiches. If you do double it, you will need a large crock pot and will not be able to fit a double batch in the Instant Pot.
- The buttermilk amount is so small that if you do not already have it on hand or don’t want to have to run to the store for it, you can omit it. It just adds the slightest tang but isn’t a complete game changer if you omit it.
- Pro-tip: The steak rolls from Walmart are surprisingly our favorite buns to serve this on. We butter them and toast them in a pan before adding the pot roast!
Mississippi Pot Roast
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Total Time: 10 hours
- Yield: 6 servings 1x
Hands down the best pot roast you will ever eat. Chuck roast slow cooked in butter, dry ranch mix, pepperoncinis and butter. How can you go wrong?
- 3–4 lb boneless beef chuck roast
- 1 tbsp salt
- 2 tsp pepper
- 1/4 cup all purpose flour
- 3 tbsp olive oil
- 4 tbsp butter
- 1– 1 oz packet dry ranch mix
- 1– 1 oz auj jus gravy mix
- 12 pepperoncinis
- 2 tbsp pepperoncini juice
- 2 tbsp mayonaise
- 2 tbsp apple cider vinegar
- 1 tbsp buttermilk
- Buns for serving
- Add olive oil to a large skillet and heat on high heat.
- Pat chuck roast dry with paper towels. Season all sides liberally with the salt and pepper.
- Coat the chuck roast in the flour.
- Sear the chuck roast in the hot olive oil for 3-4 minutes on each side until browned.
- Carefully remove from the skillet and add the chuck roast to a crock pot.
- Sprinkle dry ranch mix and au jus mix all over the top of the roast.
- Cut butter into slices and top roast with butter.
- In a small bowl combine buttermilk, vinegar, pepperoncini juice and mayonnaise. Whisk together until smooth.
- Pour mixture overtop of the roast.
- Add 12 pepperoncini peppers overtop of the roast.
- Turn crock pot to low and cook for 8-10 hours.
- Remove meat with slotted spoon and shred. (It should just fall apart at this point)
- Serve roast on toasted buns and dip sandwiches into the excess liquid from the crock pot like you would with a French dip.
Keywords: Pot Roast, Mississippi, Beef, Sandwiches
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