Why You’ll Love This Recipe
- Super Easy: Just sear the meat, add a few ingredients, and let it cook to perfection in the oven or slow cooker.
- Tender and Flavorful: The roast becomes incredibly tender, shredding easily with a fork, and is bursting with savory and tangy flavors from the ranch seasoning and pepperoncinis.
- Versatile Cooking Methods: You can cook it in the oven, slow cooker, or crockpot, giving you options depending on your schedule.
- Perfect for Family Dinner: With only a handful of ingredients and minimal prep, it’s ideal for a family meal, and it feeds a crowd.
- Rich and Comforting: The beef is slow-cooked in its juices, butter, and pepperoncini mix, creating a rich, flavorful dish that pairs perfectly with mashed potatoes, rice, or bread.
Ingredients
- 1 tbsp vegetable oil
- 1 (3-5 pounds) beef roast (chuck, round, or brisket)
- ½ cup beef broth
- 8 whole pepperoncinis
- ¼ cup pepperoncini juice
- 2 tbsp ranch dressing seasoning
- 1 tbsp onion powder
- ½ cup salted butter
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Sear the Roast
Preheat your oven to 350°F (175°C). Place a large oven-safe Dutch oven on the stove over high heat. Add vegetable oil and let it heat up. Once hot, add the roast to the pot and sear all sides for about 3–4 minutes until evenly browned. Remove the pot from the heat.
Step 2: Add Ingredients and Cook
Pour the beef broth into the pot, then add the pepperoncinis, pepperoncini juice, ranch dressing mix, and onion powder. Place the butter on top of the roast. Cover the pot with a lid and transfer it to the preheated oven. Let it cook for about 3 hours, or until the roast reaches an internal temperature of 202°F and can easily be shredded with a fork.
Step 3: Serve and Enjoy
Once cooked, remove the roast from the oven. Shred the meat using two forks and serve with the rich gravy from the pot. Enjoy this flavorful dish with mashed potatoes, rice, or bread.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
Variations
- Slow Cooker Version: To make this in a slow cooker, follow the same steps for searing the roast. Afterward, transfer the seared roast to the slow cooker, add the other ingredients, and cook on low for 6–7 hours or on high for 3–4 hours.
- Add Veggies: You can add carrots, potatoes, or onions to the pot for a one-pot meal.
- Extra Heat: If you want more heat, add extra pepperoncini or some crushed red pepper flakes to the seasoning.
Storage/Reheating
- Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat the pot roast gently in the oven or on the stovetop, adding a bit of broth to keep it moist.
FAQs
Can I use a different cut of beef?
Yes, you can use other cuts like round roast or brisket, but chuck roast is ideal due to its tenderness after slow cooking.
Can I make this in the slow cooker without searing the meat?
While searing the meat adds flavor, you can skip this step if you’re short on time. Just add all the ingredients to the slow cooker and cook as directed.
How can I make this recipe spicier?
Add more pepperoncini, or even a few spicy jalapeños, for extra heat.
Can I freeze the leftovers?
Yes, this pot roast freezes well. Let it cool completely, then store it in an airtight container or freezer bag for up to 3 months. Reheat gently in the oven or on the stovetop.
What should I serve with Mississippi Pot Roast?
This roast goes perfectly with mashed potatoes, rice, or a simple salad. You can also serve it with crusty bread to soak up the gravy.
Conclusion
Mississippi Pot Roast is an incredibly easy and comforting dish that combines tender beef with rich, savory flavors. Whether you make it in the oven or slow cooker, this recipe will become a go-to family favorite. With simple ingredients and minimal prep, it’s the perfect meal for a busy day, and it’s sure to impress everyone at the dinner table!
How To Make Delicious Mississippi Pot Roast
- Total Time: 3 hours 10 minutes
- Yield: 4 servings
Description
Mississippi Pot Roast is a comforting, melt-in-your-mouth beef dish slow-cooked with ranch dressing seasoning, pepperoncinis, and butter. This easy, flavorful meal can be made in the oven or slow cooker, perfect for family dinners or a satisfying weeknight meal.
Ingredients
1 tbsp vegetable oil
1 (3-5 pounds) beef roast (chuck, round, or brisket)
½ cup beef broth
8 whole pepperoncinis
¼ cup pepperoncini juice
2 tbsp ranch dressing seasoning
1 tbsp onion powder
½ cup salted butter
Instructions
- Preheat your oven to 350°F (175°C). Place a large oven-safe Dutch oven on the stove over high heat. Add vegetable oil and let it heat up. Once hot, add the roast to the pot and sear all sides for about 3–4 minutes until evenly browned. Remove the pot from the heat.
- Pour the beef broth into the pot, then add the pepperoncinis, pepperoncini juice, ranch dressing mix, and onion powder. Place the butter on top of the roast. Cover the pot with a lid and transfer it to the preheated oven. Let it cook for about 3 hours, or until the roast reaches an internal temperature of 202°F and can easily be shredded with a fork.
- Once cooked, remove the roast from the oven. Shred the meat using two forks and serve with the rich gravy from the pot. Enjoy this flavorful dish with mashed potatoes, rice, or bread.
Notes
Slow Cooker Version: To make this in a slow cooker, follow the same steps for searing the roast. Afterward, transfer the seared roast to the slow cooker, add the other ingredients, and cook on low for 6–7 hours or on high for 3–4 hours.
Add Veggies: You can add carrots, potatoes, or onions to the pot for a one-pot meal.
Extra Heat: If you want more heat, add extra pepperoncini or some crushed red pepper flakes to the seasoning.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooker, Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 125mg
