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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Mississippi Pot Roast
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Mississippi Pot Roast

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Mississippi Pot Roast

A succulent pot roast with pepperoncini, slow-cooked to perfection.
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This Mississippi Pot Roast is a simple yet flavorful dish that combines Certified Angus Beef® Chuck Roast with pepperoncini, au jus gravy mix, and ranch dressing mix. Slow-cooked to perfection, this roast is tender, juicy, and packed with delicious flavors, making it a perfect meal for any occasion.

  • Author: Palmer’s Direct To You Market
  • Prep Time: 10 min
  • Cook Time: 8 hrs
  • Total Time: 8 hrs 10 min
  • Yield: 6–8 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Ingredients

Scale

3 lb Certified Angus Beef® Chuck Roast

1/2 jar pepperoncini

6 oz pepperoncini juice

1/2 cup unsalted butter

1 packet au jus gravy mix

1 packet ranch dressing mix

Salt and pepper, to taste

Instructions

1. Prepare Slow Cooker: Place the chuck roast in the slow cooker. Add the pepperoncini, pepperoncini juice, au jus mix, ranch dressing mix, and a pinch of salt and pepper.

2. Add Butter: Place the unsalted butter on top of the roast.

3. Slow Cook: Cover and cook on low for approximately 8 hours, or until the roast is fork-tender.

4. Shred and Serve: Remove the chuck roast from the slow cooker and shred it with two forks. Serve the shredded beef with the pepperoncini and gravy from the slow cooker. Enjoy!

Notes

Flavor Boost: For extra flavor, you can sear the chuck roast in a hot skillet with a little oil before placing it in the slow cooker.

Serving Suggestion: Serve the Mississippi Pot Roast with mashed potatoes, rice, or roasted vegetables for a complete meal.

Leftovers: This pot roast makes excellent leftovers and can be used in sandwiches or tacos.

Nutrition

  • Serving Size: Approximately 1 cup
  • Calories: Approximately 400-450 calories per serving (depending on specific ingredient brands and measurements)
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.