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This Mississippi pot roast recipe delivers tender, falling apart beef with layers of rich and tangy flavor thanks to ranch seasoning, onion soup mix, butter, and peperoncini peppers. It has been a beloved comfort food in my household for years and is perfect for gathering everyone around the table on a chilly day.
I first made this pot roast for a family dinner when we were short on time but wanted something hearty. It quickly became a repeat favorite because everyone loved the bold yet comforting flavors.
Ingredients
- Chuck roast: Two to three pounds fresh and fully thawed for the best texture
- Salt and pepper: Lightly season to taste to enhance the natural flavor of the beef
- Ranch dressing mix: Adds a creamy and herby dimension, choose lower sodium if you want to control salt levels
- Dry onion soup mix: Brings savory depth and a hint of sweetness, a lower sodium variety or homemade mix works well here
- Salted butter: Melts into the roast enriching it with a buttery smoothness, herb butter adds flavor
- Peperoncini peppers: Eight peppers contribute bright tanginess without heat, they give the pot roast its signature taste
Instructions
- Sear the Beef:
- Heat a large skillet over high heat until very hot. Pour in two tablespoons of olive or vegetable oil. Pat the chuck roast dry with paper towels to help it brown. Season both sides lightly with salt and pepper. Place the roast into the skillet and cook undisturbed for about two to three minutes until the surface turns golden brown. Flip the roast and sear the other side for an additional two to three minutes. Browning the meat develops deep flavor so do not skip this step even if you are tempted to save time.
- Transfer to Slow Cooker:
- Carefully move the browned roast into your slow cooker. Sprinkle one packet each of ranch dressing mix and dry onion soup mix evenly over the top of the meat. Place one stick (half a cup) of salted butter on the roast. Arrange the peperoncini peppers on and around the roast to infuse bright acidity during cooking.
- Cook Low and Slow:
- Cover the slow cooker with its lid and set to cook on low for eight hours. Resist opening the lid during the cooking process because it releases heat and disrupts the tenderizing. The juices released from the meat and peppers, combined with melted butter, form a rich braising liquid that keeps the roast juicy and flavorful.
- Shred and Serve:
- After eight hours, use two forks to shred the meat right in the slow cooker. Discard any large fatty pieces. You may slice and stir some of the cooked peppers into the meat if you like the tangy bite or serve the peppers whole alongside. This roast is delicious served over mashed potatoes, rice, or piled on a roll with your favorite cheese for a comforting sandwich.
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My favorite ingredient has to be the peperoncini peppers. They add a bright, slightly tangy flavor that balances the richness of the butter and seasoning mixes perfectly. I have fond memories of making this pot roast on busy Sundays knowing the house would smell amazing and that dinner would be a hit for everyone.
Storage Tips
Store leftovers in an airtight container in the refrigerator and consume within three to four days for best taste and safety. To freeze, portion the shredded meat and sauce into freezer bags or containers and press out as much air as possible to prevent freezer burn. Reheat gently in the oven or microwave to avoid drying out the beef and add a splash of beef broth or water to retain moisture.
Ingredient Substitutions
You can swap chuck roast for sirloin tip or rump roast but pick a cut that benefits from slow cooking and will shred easily. If you do not have ranch or onion soup seasoning packets try homemade blends with dried herbs, garlic powder, onion powder, and beef bouillon to suit your taste and sodium preferences. Butter is key for flavor so avoid margarine, unsalted butter works fine and herb butter adds a nice touch. If you cannot find peperoncini peppers try dill pickles with a bit of pickle juice to replicate tanginess though the flavor will be different.
Serving Suggestions
Serve this pot roast over creamy mashed potatoes to soak up the rich juices. Alternatively spoon it over cooked rice, buttered noodles, or alongside roasted vegetables like carrots, broccoli, or green beans. Butter Swim Biscuits or fresh rolls work beautifully for sopping up the flavorful cooking liquid.
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This Mississippi pot roast is an easy comforting meal that comes together with minimal effort. Enjoy it over mashed potatoes or piled on rolls for a crowd pleasing dinner.
Frequently Asked Questions About Recipes
- → Can I cook this roast on a higher temperature?
Cooking on low heat is essential for tender, shreddable meat. High heat will make the roast tough and dry.
- → Are packet seasonings necessary for the flavor?
While convenient, homemade ranch and onion soup mixes offer control over salt and additives, and work well as substitutes.
- → Can I replace butter with margarine?
Real butter adds depth and richness; margarine lacks this and is not recommended.
- → What sides complement this slow-cooked roast?
Mashed potatoes, rice, pasta, or steamed vegetables like green beans and carrots pair nicely.
- → Is it possible to substitute the cut of meat?
Sirloin tip or rump roast can be used, but choose cuts that shred easily after slow cooking.
- → Do peperoncini peppers add heat to the dish?
They contribute a tangy flavor without significant spiciness, enhancing overall taste.
- → Should additional liquids be added during cooking?
No extra liquids are needed; the meat and peppers release enough juices.
- → Can vegetables be cooked with the roast?
Potatoes and carrots can be added at the beginning to cook alongside the meat.
- → Why might the meat be tough after cooking?
Often caused by insufficient cooking time or opening the lid during cooking, which releases heat and slows tenderizing.
- → Is it safe to freeze leftovers?
Yes, place cooled leftovers in airtight containers or freezer bags for up to two months.