Mississippi Pot Roast

Recipe from Salt and
Lavendar

For a while there, I thought my pot roast era had officially come to an end. The last one I bought rang in
at a painful $44 for just three pounds, and I remember thinking, “Well… it’s been a good run.” But then—the bestie came through. She’s been finding some seriously good deals lately (we’re talking $5.99/lb!), and thanks to my garage freezer—courtesy of the Pantry Goat—I can actually stock up when those deals hit. 

I have six pot roasts sitting in the freezer just waiting for their moment. This week, I decided it was time. My weekly random recipe selection served up Mississippi Pot Roast.

If you were anywhere near the internet and reading food blogs about five years ago, you probably remember the hype—and honestly, it earned every bit of it. I made a version back in 2019 for a company potluck, and let me tell you… I still regret not stashing away a secret portion for myself. It disappeared fast. Like, not-a-single-bite-left fast.

Now here’s the twist: I’m not usually a pepperoncini person. I like the flavor, sure, but I’ll typically pick them out of anything I can. Except in this dish. Somehow, they transform into this tangy richness that completely makes the roast. Add in the au jus mix, ranch seasoning, and yes—a whole stick of butter—and you’ve got a flavor bomb that just works.

This time around, I decided to go all in. I seasoned the roast with Montreal Steak Seasoning and gave it a good sear before tossing it in the slow cooker. Do I always do this step? Honestly… no. I go back and forth on whether it makes a huge difference, especially since I’m not exactly a “super taster,” and neither are tonight’s dinner guests (the bestie and her sister). But hey—company was coming, so I figured I’d give it the full effort.

On the side? Lipton Soup potatoes. Because if we’re leaning into comfort food, we might as well commit. And besides, I can never get enough of those.

So consider this your sign: pull out the slow cooker, grab a pot roast (especially if you can snag a deal), and make Mississippi Pot Roast. It’s rich, it’s ridiculously easy, and it absolutely lives up to the hype.

Mississippi Pot Roast

Recipe from Salt and Lavendar

Serves 6

• 2 tablespoons olive oil
• 3-4 pounds beef chuck roast
• 12 pepperoncini peppers + 1/4 cup of the juice from the jar
• 1 (1 ounce) packet au jus gravy mix
• 1 (1 ounce) packet ranch seasoning mix I use Hidden Valley
• 1/2 cup unsalted butter (1 stick) cut into pieces

Add the olive oil to a skillet over medium-high heat and sear the roast on all sides until browned.

Transfer the roast to a slow cooker. Pour in the pepperoncini juice. Place the peppers around the roast, sprinkle the roast with the au jus and ranch packets, and then place the butter on top of the roast.

Cover and slow cook on low for 8 hours or until it's fall-apart tender, then shred it with forks.