This Mississippi pot roast has been my go-to for busy weekends and weeknights when I want a comforting, set-it-and-forget-it dinner that still tastes like I spent hours in the kitchen. I first made this version years ago when a friend swore by the simplicity of using two seasoning packets, pepperoncini, and butter in a slow cooker. The result was a roast so tender it practically fell apart with a fork and so flavorful that my partner went back for thirds. The sauce is glossy and slightly tangy from the pepperoncini, deeply savory from the au jus, and laced with creamy butter that rounds every bite. What makes this dish special is how the simplest pantry ingredients transform a modest chuck cut into a meal that tastes celebratory. The roast develops a gentle acidity from the pickled peppers that balances the richness of the beef and butter, and shredding the meat lets the sauce really soak into every strand. I love serving this for casual Sunday dinners, potlucks, and even holiday leftovers. It holds well and makes a stellar sandwich or loaded baked potato topping the next day.

Ingredients

• Chuck roast, 2 to 4 pounds: Choose a well-marbled cut for the best flavor and tenderness. Look for USDA choice or higher if possible. A 3-pound boneless roast is ideal for 4 to 6 servings. Bone-in will work but will require a little more shredding effort.
• Ranch dressing mix, 1 packet: A standard 1-ounce packet adds savory herbs and buttermilk notes. I use Hidden Valley for consistency, but store brands work fine; avoid low-sodium versions if you want more robust flavor.
• Au jus gravy mix, 1 packet: This brings concentrated beefy flavor and helps build the sauce. Look for McCormick or a similar au jus packet in the gravy aisle.
• Pepperoncini peppers, 8 peppers: These small pickled peppers add tang and mild heat. Use the whole peppers and reserve the jarred juice for added brightness if you like.
• Pepperoncini juice, 1/4 cup optional: Use sparingly to adjust acidity. The juice intensifies the tang without introducing extra solids.
• Butter, 1 stick (1/2 cup): Adds richness and silky texture to the cooking liquid. Unsalted butter lets you control seasoning; if you use salted, reduce any added salt elsewhere.

Instructions

Place the roast: Trim any excessive exterior fat if desired, but leave some marbling. Place the whole chuck roast in the bottom of a 6-quart slow cooker so the meat sits evenly and cooks in the juices. Position the roast fat side up if you want the fat to baste the meat during the long, low cook. Season evenly: Sprinkle the entire 1-ounce packet of ranch dressing mix and the 1-ounce packet of au jus mix across the top of the roast, distributing them as evenly as possible. These dry mixes will dissolve into the liquid and create a concentrated sauce as the roast cooks. Add the peppers and juice: Scatter 8 whole pepperoncini peppers around and on top of the roast. If you prefer more tang, add 1/4 cup of the jarred pepperoncini juice. The brine helps tenderize the exterior and brightens the overall flavor. Remember the juice is optional; taste preferences vary. Top with butter: Place 1 stick of butter, about 1/2 cup, on top of the seasoned roast. As the butter melts it will create a glossy, rich sauce that mingles with the seasoning packets and pepperoncini brine. Slow cook: Cover and cook on the low setting for 8 hours. Low and slow is essential here: the extended gentle heat breaks down connective tissue in the chuck, producing tender, shreddable meat. If your slow cooker runs hot, check for doneness around 7 hours. The roast is ready when an instant-read thermometer inserted into the thickest part reads 195 to 205 degrees Fahrenheit and the meat pulls apart easily with two forks. Shred and serve: Remove the roast to a cutting board and use two forks to shred the meat into large, juicy strands. Skim any excess fat from the surface of the cooking liquid if desired, then return the shredded meat to the crockpot to soak up the juices for 10 minutes before serving hot.

Storage Tips

Allow the meat and sauce to cool to room temperature for no more than two hours, then transfer to shallow airtight containers and refrigerate for up to four days. For longer storage, portion into freezer-safe bags or containers with most of the air removed and freeze for up to three months. When reheating from frozen, thaw overnight in the refrigerator, then warm slowly in a covered skillet with a splash of beef broth or in a low oven at 300 degrees Fahrenheit until heated through. Reheating gently prevents the meat from drying out and preserves the silky butter-enriched sauce.

Ingredient Substitutions

If you do not have au jus mix, substitute 1 tablespoon of beef bouillon powder mixed with 1 teaspoon of Worcestershire sauce and a pinch of black pepper. For a lower-fat option, reduce butter to 2 tablespoons and add 1/2 cup low-sodium beef broth to retain moisture. Swap pepperoncini for banana peppers for milder tang, or use 2 to 3 tablespoons of jarred jalapeno slices if you like more heat. For a gluten-free version, read labels carefully or choose certified gluten-free ranch and au jus mixes.

Serving Suggestions

Serve shredded roast over mashed potatoes, rice, or buttered egg noodles to soak up the sauce. For casual meals, pile the meat onto toasted hamburger buns, add pickles or extra pepperoncini, and offer coleslaw on the side. For a heartier plate, pair with steamed green beans and roasted carrots. Garnish with chopped fresh parsley for color and a squeeze of fresh lemon if you want extra brightness just before serving.

Cultural Background

Although the name references Mississippi, this style of slow-cooked roast is a product of modern American home cooking rather than a single traditional cuisine. It emerged from the late 20th-century trend of simplifying comfort dishes with seasoning packets and slow cookers. The combination of ranch seasoning and pepperoncini creates a uniquely American flavor profile that blends tang, herbs, and buttery richness. It speaks to the convenience-first cooking approach that became popular with the widespread adoption of slow cookers and pre-mixed seasonings.

Seasonal Adaptations

In summer, lighten the dish by using 2 tablespoons of butter and adding a cup of diced tomatoes to introduce freshness. For winter holidays, double the seasoning and add sliced onions and a few whole garlic cloves to deepen savory notes. During autumn, serve with roasted root vegetables to complement the roast. If you are adapting for a spring menu, finish with chopped fresh herbs like parsley and chives just before serving for a brighter finish.

Meal Prep Tips

This dish is superb for meal prep. Cook a 3 to 4 pound roast on a weekend and portion into lunch-sized containers with rice or mashed potatoes. Keep sauce separate in small containers if you prefer to avoid sogginess. Label with the date and consume refrigerated within four days or freeze portions for up to three months. Reheat gently to retain moisture and serve with a quick side salad for a balanced meal.

Sharing this roast with friends and family has become one of my simplest joys in the kitchen. It requires little hands-on time, rewards patience with deeply comforting flavor, and adapts beautifully to leftovers and seasonal sides. Make it your own with the substitutions and serving ideas above, and enjoy the quiet comfort of a meal that brings people together.