clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mississippi Pot Roast

  • Author: shaemakes
  • 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?


  • 34 lb boneless beef chuck roast
  • 1 tbsp salt
  • 2 tsp pepper
  • 1/4 cup all purpose flour
  • 3 tbsp olive oil
  • 4 tbsp butter
  • 11 oz packet dry ranch mix
  • 11 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 


  1. Add olive oil to a large skillet and heat on high heat.
  2. Pat chuck roast dry with paper towels. Season all sides liberally with the salt and pepper.
  3. Coat the chuck roast in the flour.
  4. Sear the chuck roast in the hot olive oil for 3-4 minutes on each side until browned.
  5. Carefully remove from the skillet and add the chuck roast to a crock pot.
  6. Sprinkle dry ranch mix and au jus mix all over the top of the roast.
  7. Cut butter into slices and top roast with butter.
  8. In a small bowl combine buttermilk, vinegar, pepperoncini juice and mayonnaise. Whisk together until smooth.
  9. Pour mixture overtop of the roast.
  10. Add 12 pepperoncini peppers overtop of the roast.
  11. Turn crock pot to low and cook for 8-10 hours. 
  12. Remove meat with slotted spoon and shred. (It should just fall apart at this point)
  13. 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