There’s nothing quite like a tender, juicy pot roast that melts in your mouth.
This Mississippi pot roast is made on the stovetop and slow-cooked in the oven until fall-apart tender, infused with butter, ranch, au jus, and tangy pepperoncini.
Why You’ll Love This Recipe
It’s rich, savory, and slightly tangy from the pepperoncini.
The beef becomes fork-tender after slow cooking.
Minimal prep—just sear, season, and let the oven do the work.
Pairs perfectly with mashed potatoes for a hearty meal.
What You’ll Need (Ingredient Highlights)
Beef chuck roast is the best cut for slow cooking and shredding.
Ranch seasoning and au jus gravy packets add flavor with ease.
Butter enriches the roast and creates a silky sauce.
Pepperoncini and their juice bring tang and balance.
Mashed potatoes complete the dish for classic comfort food.
Pro Tips Before You Start
Sear the beef well for deep flavor before braising.
Use a heavy oven-safe pot with a tight lid.
Adjust pepperoncini to taste—use more for extra heat.
Let the roast rest in its juices before shredding for best results.
How to Make Mississippi Pot Roast on the Stove Top
Step 1 – Preheat oven
Set oven to 325°F (163°C).
Step 2 – Sear the beef
Heat olive oil in a large pot.
Pat beef dry, season with salt and pepper, and sear on all sides until golden-brown.
Step 3 – Add flavor
Pour pepperoncini juice over beef.
Sprinkle ranch seasoning and au jus gravy mix on top.
Place butter slices over the roast.
Step 4 – Add liquid and peppers
Pour water around the roast and add whole pepperoncini.
Step 5 – Cook until tender
Cover pot and cook in the oven for 3 hours, until the beef is fall-apart tender.
Step 6 – Shred and serve
Shred beef with forks and serve over mashed potatoes. Garnish with parsley.
What to Serve Them With
Creamy mashed potatoes to soak up the rich gravy.
Buttered green beans or roasted carrots for balance.
Crusty bread to scoop up the flavorful juices.
Variations / Substitutions
Use chicken or pork instead of beef for a twist.
Swap ranch mix with onion soup mix for different flavor.
Add carrots and potatoes to cook in the pot with the beef.
Storage & Leftovers
Store leftovers in the fridge up to 4 days.
Reheat gently on the stove or in the oven with a splash of broth.
Freeze shredded beef for up to 2 months.
FAQs
Can I make this in a slow cooker instead of the oven?
Yes, cook on low for 8 hours or high for 4–5 hours.
Do I have to use pepperoncini?
No, but they add tang and balance. Try banana peppers as a substitute.
Can I make this without butter?
Yes, though butter adds richness. Use olive oil if you prefer.
What if I don’t have au jus mix?
Use beef broth and a teaspoon of cornstarch to thicken.
Can I make this ahead of time?
Yes, it reheats beautifully. Store in the fridge and warm before serving.
What’s the best beef cut besides chuck roast?
Brisket or bottom round roast also work well.
Do I need to cover the pot while baking?
Yes, covering ensures tender, juicy beef.
Can I add more vegetables to the pot?
Yes, carrots, onions, or potatoes cook well alongside the beef.
How do I keep the beef from drying out?
Make sure there’s enough liquid in the pot and cook low and slow.
Is this dish spicy?
Not very—pepperoncini add tang more than heat.
Final Thoughts
This Mississippi pot roast stove top version is rich, tender, and full of flavor.
It’s a set-it-and-forget-it recipe that turns into the ultimate comfort meal when served over creamy mashed potatoes.
