This Crockpot Mississippi Pot Roast has been my go-to for busy Sundays and impromptu family dinners for years. I discovered this combination in a pinch when I had a chuck roast and a nearly forgotten packet of ranch mix in the pantry. The simple assembly—meaty chuck, savory au jus, tangy pepperoncini and a generous pad of butter—transforms into a luscious, fork-tender dinner after a slow, low simmer. The first time I served it I watched skeptical teenagers and my picky husband return for seconds without a word; the aroma did the persuading.

What makes this version special is its balance: the roast stays richly beefy while the pepperoncini adds a bright, slightly acidic lift that cuts through the fat. The butter and au jus deepen the mouthfeel and give a glossy finish to the cooking liquid that makes excellent gravy. It's one of those dishes that tastes far more complex than the handful of pantry ingredients it requires—perfect for weeknight ease or relaxed weekend entertaining when you want the house to smell like home.

Ingredients

• 2–4 lb chuck roast: Choose a well-marbled roast for maximum tenderness and flavor—chuck has enough connective tissue that long, slow cooking melts it into silky strands. Look for USDA Choice if available and trim only large exterior fat; the internal fat keeps meat succulent.
• 1 packet ranch dressing mix: A standard 1 oz packet adds savory, herby notes and a slight tang. Brands like Hidden Valley work perfectly but any store brand will do; the powdered mix dissolves into the juices and seasons the beef evenly.
• 1 packet au jus gravy mix: Adds concentrated beefy depth and a base for the pan juices to become gravy. If you prefer a gluten-free option, check label ingredients or choose a certified gluten-free brand.
• 8 pepperoncini peppers: These mild, pickled peppers bring a bright, vinegary bite and gentle heat. Adjust to taste—add more for tang and warmth, fewer for a subtle lift.
• 1/4 cup pepperoncini juice (optional): Pouring some of the jarred juice into the crockpot increases acidity and helps tenderize the meat while infusing flavor throughout.
• 1/2 cup (1 stick) butter: A whole stick of unsalted butter (or salted if you prefer) gives richness and helps the juices emulsify into a silky sauce; room-temperature butter will melt evenly over the roast.

Instructions

Prepare the roast:Pat the chuck roast dry with paper towels to encourage browning if you choose to sear. Season lightly with salt and freshly ground black pepper. Optional: sear both sides in a hot skillet with 1 tablespoon oil for 2–3 minutes per side until a golden crust forms—this step adds depth but is not required for great flavor.Layer the seasonings:Place the roast in the bottom of the crockpot. Evenly sprinkle the ranch dressing mix and the au jus gravy mix over the top, covering the roast so the flavors penetrate as it cooks.Add peppers and juice:Pour 1/4 cup pepperoncini juice over the roast if using (this is optional but recommended for tang). Arrange the 8 pepperoncini peppers around and on top of the roast so their briny heat infuses the meat while cooking.Top with butter:Place the 1 stick (1/2 cup) of butter across the top of the roast. As it melts, it will mingle with the seasoning packets and pepperoncini juice to create a glossy, flavored pan liquid.Cook low and slow:Cover and cook on the LOW setting for 8 hours. Low heat ensures the connective tissue in the chuck breaks down into gelatin, producing tender meat and a silky sauce. You’re looking for an internal temp of 195–205°F for shreddable beef and a visual cue where the roast falls apart with gentle tongs.Shred and serve:Carefully remove the roast to a cutting board and shred with two forks or slice as desired. Skim excess fat from the cooking liquid if necessary, then spoon the juices over the meat or thicken with a cornstarch slurry for gravy. Serve over mashed potatoes, egg noodles or rice.

Storage Tips

To maintain texture and flavor, cool the leftovers slightly and store in shallow airtight containers in the refrigerator for up to 4 days. If freezing, place shredded beef in freezer-safe bags, remove excess air, and freeze for up to 3 months—label with date and portion size. Reheat gently in a skillet with a splash of beef broth or water to prevent drying; alternately, warm in a 325°F oven covered with foil for about 20–30 minutes depending on portion size. For best quality, avoid repeated reheating; only reheat the portion you plan to serve.

Ingredient Substitutions

If you’re avoiding dairy, swap the butter for 1/4 cup olive oil plus an extra 1/4 cup beef broth to keep richness without dairy. For gluten-free needs, select certified gluten-free ranch and au jus packets or make a quick au jus with low-sodium beef stock, Worcestershire sauce and cornstarch. Want less sodium? Use a low-sodium ranch packet or omit one of the packets and supplement with garlic powder, onion powder and a pinch of smoked paprika. If pepperoncini are unavailable, use 4–6 banana peppers plus 1–2 tablespoons white vinegar to mimic the tang.

Serving Suggestions

This roast is happiest with neutral, creamy sides: buttery mashed potatoes, egg noodles tossed with a little butter and parsley, or fluffy white rice to soak up the sauce. For a casual meal, serve shredded beef on toasted hoagie rolls with provolone and pickled peppers for a slider-style sandwich. Garnish with chopped fresh parsley or sliced scallions to add a fresh contrast to the richness. For holiday tables, present in a warmed ceramic dish with bowls of mashed potatoes and green beans alongside.

Cultural Background

The Mississippi-style roast is an American comfort dish that gained popularity for its simplicity and bold flavors. It blends elements of Southern comfort cooking—slow-cooked beef and a buttery finish—with pantry-seasoning convenience. The hallmark here is pickled peppers (pepperoncini) which introduce a vinegary brightness reminiscent of pickled condiments used across regional cuisines to balance fatty dishes. The recipe’s origin is modern and practical: quick assembly with widely available seasoning packets that yield reliably comforting results.

Seasonal Adaptations

In winter, serve this roast with root-vegetable mash and roasted Brussels sprouts for a hearty spread. In warmer months, shred the beef and use it for street-style tacos with a crisp slaw and lime. For holiday gatherings, add whole roasted carrots and pearl onions to the crockpot for a rustic pot roast vibe. You can also swap butter for ghee or a compound herb butter in fall to add savory complexity.

Meal Prep Tips

To meal prep, double the recipe and divide the shredded beef into single-serving portions before freezing—this makes weekday dinners effortless. Store sauce and beef together for the most convenient reheating; portion into microwave-safe containers for lunches or quick dinners. If packing for lunches, include a small container of mashed potatoes or tortillas to reheat with the beef, ensuring a complete meal with minimal work.

Slow cooking like this takes the stress out of dinner while delivering big, nostalgic flavors. I hope this becomes one of those staple meals you rely on when you want to feed people with warmth and little fuss—make it your own and enjoy the simple joy of a shared table.