Can I use a different cut of meat for pot roast?

Absolutely! While chuck roast is unbeatable for tenderness, rump roast and bottom round are solid alternatives. Just make sure whichever cut you use has enough marbling; this is what gives the roast its juicy, fall-apart texture.

What if I don’t have a slow cooker?

No problem! This recipe works beautifully in a Dutch oven or a deep roasting pan. Follow the same steps for searing and seasoning, then bake—covered—at 225°F for 7-8 hours or at 350°F for about 3-4 hours if you’re pressed for time.

How many pepperoncini should I use, and are they very spicy?

Six is the magic number for balanced flavor and just a mild, tangy heat. If you’re heat-averse, stick with this or remove seeds. For more kick, add extra peppers or a splash of the brine. Either way, pepperoncini bring brightness, not fire.

Do I need to add liquid at the start?

No extra liquid is required! The beef and butter release plenty during slow cooking. If using the Instant Pot, deglazing with a splash of beef broth after searing helps prevent any sticking and ensures the pot comes to pressure.

Mississippi Pot Roast Recipe

Description

Mississippi Pot Roast is an ultra-tender, flavorful main-course dish slow-cooked in a Crock Pot, oven, or Instant Pot. With a blend of ranch seasoning, au jus mix, butter, and pepperoncini peppers, this melt-in-your-mouth roast requires minimal prep and delivers maximum comfort. Serve with homemade gravy made from the pot juices for a truly comforting dinner.

Ingredients

Units Scale

Main Ingredients

2 Tablespoons olive oil
3 lb. pot roast (preferably chuck roast, rump roast, or bottom round)
1 oz. packet Ranch seasoning mix
1 oz. packet Au Jus mix
1 stick butter, cut into cubes
6 pepperoncini peppers

For the Gravy

3 tablespoons corn starch
3 tablespoons cold water

Optional Vegetables

Carrots, as desired
Baby red potatoes, as desired

Instant Pot Deglazing (if using)

1 cup low sodium beef broth or water

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Instructions

Prepare and Sear the Roast: Heat olive oil in a large skillet over medium-high heat (or use Sauté mode on the Instant Pot). Sear the roast on each side for about 3-5 minutes until browned. This adds flavor and helps seal in juices. Transfer the roast to the Crock Pot (or Dutch oven/Instant Pot as appropriate).
Season and Add Toppings: Sprinkle the ranch seasoning mix and au jus mix evenly over the roast. Add the cubed butter on top, followed by the pepperoncini peppers. For extra flavor and a complete meal, add carrots and/or baby red potatoes if desired.
Main Cooking (Crock Pot): Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the roast is very tender and shreddable.
Main Cooking (Oven Method): Preheat oven to 225°F (107°C). In a Dutch oven, follow the same seasoning and assembly steps, then cover and bake for 7-8 hours. For a faster version, bake at 350°F (177°C) for 3-4 hours until tender.
Main Cooking (Instant Pot): After browning, deglaze with 1 cup beef broth or water, scraping up browned bits. Return the roast, add seasonings and toppings as above. Seal and cook on Meat/Stew mode for 45 minutes, then allow a natural pressure release for 5-10 minutes before quick releasing.
Rest the Roast: Remove the cooked roast from the pot and cover with foil to keep warm. Leave the juices in the pot for making gravy.
Make the Gravy: Mix 3 tablespoons of corn starch with 3 tablespoons cold water until smooth. Bring the cooking juices to a boil (use high heat or Instant Pot Sauté). Gradually add the cornstarch slurry while stirring continuously. Reduce to a simmer and continue stirring until the gravy thickens to your liking. Serve gravy with the pot roast.

Notes

Best cuts for pot roast are chuck roast (most flavorful), followed by rump roast and bottom round.
You can add carrots and baby potatoes to the pot for a complete one-pot meal.
Use unsalted butter if you prefer more control over the saltiness.
Leftovers keep well and are even better the next day; try them in sandwiches!
Always allow natural pressure release for at least 5-10 minutes if using the Instant Pot to avoid tough meat.
If you want to reduce sodium, use low-sodium mixes and broth.

Nutrition

Serving Size: 1/6 recipe (approx. 8 oz cooked roast plus some gravy)
Calories: 550
Sugar: 1 g
Sodium: 1080 mg
Fat: 38 g
Saturated Fat: 17 g
Unsaturated Fat: 18 g
Trans Fat: 1 g
Carbohydrates: 5 g
Fiber: 0 g
Protein: 44 g
Cholesterol: 165 mg