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mississippi pot roast

mississippi pot roast on white napkin with buttery glaze and clear glass of water
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Mississippi Pot Roast is a tender, slow-cooked chuck roast infused with ranch and au jus seasoning, butter, and pickled jalapeños for mild heat. Perfect for cozy dinners and easy meals.

Ingredients

Scale
  • 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

Instructions

  1. Prepare the Chuck Roast: Pat your chuck roast dry with paper towels to help the seasoning stick better and encourage a flavorful crust if you decide to sear it.
  2. Add Seasoning Mixes and Butter: Sprinkle the ranch dressing and au jus gravy mixes evenly over the surface of the roast, then place several tablespoons of butter on top to ensure the roast absorbs the rich, tangy flavors.
  3. Incorporate Jalapeños and Liquid: Scatter the pickled jalapeños on and around the roast, then pour beef broth or water around the edges to keep the meat moist without washing away the seasoning.
  4. Slow Cook to Perfection: Set your slow cooker on low and cook the roast for 6 to 8 hours, or until the meat is tender enough to easily shred with a fork.
  5. Shred and Serve: Once cooked, let the roast rest for a few minutes, then shred it directly in the slow cooker to blend with the flavorful juices. Serve hot with your favorite 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

Nutrition

Find it online: https://www.amgroyal.com/mississippi-pot-roast-recipe/