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mississippi pot roast on white napkin with buttery glaze and clear glass of water
Yesica Andrews

Mississippi Pot Roast: Irresistible and Simple Recipe

Mississippi Pot Roast is a classic comfort dish featuring a tender slow-cooked chuck roast with ranch and au jus seasoning, enriched by butter and pickled jalapeños for a rich, flavorful meal perfect for any occasion.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 servings
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 3 to 4 pounds chuck roast (well-marbled)
  • 1 packet ranch dressing mix (about 1 ounce)
  • 1 packet au jus gravy mix (about 0.9 to 1 ounce)
  • 4 tablespoons unsalted butter
  • 1/4 cup pickled jalapeños (adjust to taste)
  • 1 cup beef broth or water

Method
 

  1. Pat chuck roast dry with paper towels to help seasoning stick.
  2. Sprinkle ranch dressing and au jus gravy mixes evenly over roast.
  3. Place butter on top of seasoned roast.
  4. Scatter pickled jalapeños on and around the roast.
  5. Pour beef broth or water around the edges of the roast.
  6. Set slow cooker on low and cook for 6 to 8 hours until meat is tender.
  7. Let roast rest for a few minutes.
  8. Shred the roast in the slow cooker and mix with juices.
  9. Serve hot with preferred sides.

Notes

  • Searing the roast before slow cooking adds a caramelized crust and deepens flavor. Choose a chuck roast with good marbling for moist, tender meat after cooking. Don’t skip the butter; it enriches the texture and helps create a luscious sauce. Layer flavors by seasoning first, then adding liquids and jalapeños. Let the roast rest before shredding to allow juices to redistribute.