Mississippi pot roast became a widely shared recipe because it reliably produces excellent results from five simple ingredients. The official version uses ranch dressing packet and au jus packet. Here is that version, plus a from-scratch take that uses real ingredients and produces even better flavor without much more effort.
The Classic Version
Ingredients:
- 1 chuck roast (2.5 lbs)
- 1 packet ranch dressing seasoning
- 1 packet au jus mix
- 1 stick butter (8 tablespoons)
- 6 to 8 pepperoncini peppers plus a splash of the brine
Method: Place the chuck roast in the slow cooker. Sprinkle both seasoning packets over the top. Set the stick of butter on top. Arrange pepperoncini around the roast and pour in a splash of the brine. No liquid needed — the butter and brine provide enough moisture. Cook on low for 8 hours. Shred with two forks directly in the pot.
Why does this work? The ranch packet provides salt and aromatics. The au jus packet adds umami depth. The butter bastes the roast continuously. The pepperoncini brine provides acid that brightens the rich fat. It is a well-designed recipe disguised as a convenience shortcut.
The From-Scratch Version
Ingredients:
- 1 chuck roast (2.5 lbs)
- Salt, pepper, garlic powder, dried dill (mixed — this approximates ranch seasoning)
- 1 cup beef stock
- 2 tablespoons Worcestershire sauce
- 1 stick butter
- 6 to 8 pepperoncini plus brine
Method: Sear the chuck roast on all sides in a hot Dutch oven with tallow before transferring to the slow cooker — this step builds the fond and adds a roasted depth the packet version lacks. Season as above, add stock and Worcestershire, butter on top, pepperoncini around. Low for 8 hours. Shred and serve.
Serving
Serve over mashed potatoes with the cooking liquid spooned over everything. The next day, heat the shredded beef in a pan and serve in corn tortillas. The day after that, add remaining beef and broth to a pot with vegetables for a quick beef soup.
Our Chuck Roast is in the Roasts collection.