Entree: United States – Mississippi, Southern United States – Mississippi Pot Roast

Serving Size: 6

Approximate Time

Prep 20 min

Cook 4 hrs

Total 4 hrs 20 min

Ingredients

- 3–4 lb (1360–1814 g) beef chuck roast, well-marbled
- 1 tbsp (15 ml) olive oil
- 1 large onion, about 10 oz (280 g), thickly sliced
- 1.5 lb (680 g) baby potatoes, halved
- 1 lb (450 g) carrots, peeled and cut into 2 in (5 cm) lengths
- 1 (1 oz / 28 g) packet ranch dressing mix
- 1 (0.9 oz / 25 g) packet au jus gravy mix
- 3 cloves garlic, minced (about 9 g)
- 1 cup (240 ml) low-sodium beef broth
- 10–12 pepperoncini peppers, drained, plus 2 tbsp (30 ml) pepperoncini juice from the jar
- 4 tbsp (57 g) unsalted butter, cut into pieces
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper, plus more to taste
- 1 tbsp (8 g) cornstarch (optional, for thicker gravy)
- 2 tbsp (30 ml) cold water (optional, for cornstarch slurry)
- 2 tbsp (8 g) fresh parsley, chopped (optional, for garnish)

Instructions

Short Description:
A slow-braised beef chuck roast cooked with ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers, served with potatoes and carrots in the flavorful pan gravy. The result is a tender, savory-tangy one-pot main that stands alone as a complete meal.

Regional Notes:
This Mississippi version uses the signature combination of ranch dressing mix and au jus gravy mix along with butter and pepperoncini peppers that creates the sweet-tangy, savory profile associated with the recipe from Mississippi and the Southern United States. Cooking the roast with potatoes and carrots turns it into a full entree rather than a simple roast.

1. Pat the chuck roast dry with paper towels and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat the olive oil in a large heavy skillet over medium-high heat until shimmering. Sear the roast 2–3 minutes per side, until well-browned (sear edges as needed). Transfer the roast to a 6–8 qt (5.7–7.6 L) slow cooker.
3. Arrange the sliced onion, halved baby potatoes, and carrot pieces around and under the roast in the slow cooker.
4. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast and vegetables. Add the minced garlic on top. Pour the beef broth and 2 tbsp (30 ml) reserved pepperoncini juice into the slow cooker. Scatter the drained pepperoncini peppers around the roast and dot the top with the butter pieces.
5. Cover and cook on LOW for 8 hours (or on HIGH for 4–5 hours) until the roast is fork-tender and the vegetables are cooked through.
6. When done, carefully remove the roast to a cutting board and tent with foil. Remove the vegetables to a serving platter and cover to keep warm. Skim off excess fat from the surface of the cooking liquid if desired.
7. For thicker gravy (optional): mix 1 tbsp (8 g) cornstarch with 2 tbsp (30 ml) cold water to make a slurry, stir it into the slow cooker liquid, then turn the slow cooker to HIGH and cook uncovered 10–15 minutes until slightly thickened. Alternatively, transfer liquid to a saucepan and simmer with the slurry until thickened.
8. Slice or shred the roast with two forks, return the meat to the slow cooker or pour the thickened gravy over the sliced meat and vegetables on the serving platter to combine flavors.
9. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley, and serve the roast with the potatoes, carrots, pepperoncini, and plenty of the tangy au jus gravy.