Description

This comforting Mississippi pot roast is made effortlessly in the slow cooker with ranch seasoning, au jus mix, and pepperoncini peppers, then served over creamy garlic mashed potatoes. It’s a crowd-pleasing, fuss-free dinner perfect for busy families or cozy Sunday suppers.

Ingredients

Scale

3–4 lb beef chuck roast
1 packet (1 oz) ranch seasoning mix
1 packet (1 oz) au jus gravy mix
6–8 whole pepperoncini peppers, plus 1-2 tbsp pepperoncini juice
4 tbsp unsalted butter, cut into pieces
Salt & black pepper, to taste (optional)
2.5 lbs Yukon gold or Russet potatoes, peeled and quartered
4 cloves garlic, peeled and smashed
1/2 cup whole milk (or half-and-half)
1/4 cup unsalted butter, melted
1/4 cup sour cream
Salt & pepper, to taste
Chives or parsley, finely chopped (optional for garnish)

Instructions

Pat the chuck roast dry with paper towels. Sprinkle with salt and pepper if desired. Let sit at room temperature for 10 minutes.
Place the roast in the bottom of the slow cooker. Sprinkle ranch seasoning and au jus mix evenly over the top.
Scatter pepperoncini peppers around and on top of the roast. Pour 1-2 tablespoons of pepperoncini juice over everything.
Dot the butter pieces over the roast and seasoning.
Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours) until the roast is fork-tender and shreds easily.
About 40 minutes before the roast is done, peel and quarter potatoes. Place in a large pot with cold water and add garlic cloves. Bring to a boil over medium-high heat and simmer until potatoes are fork-tender, about 15-20 minutes.
Drain potatoes and garlic. Return to pot. Add melted butter, milk, and sour cream. Season with salt and pepper. Mash until smooth and creamy, adding extra milk if needed.
Remove the roast from the slow cooker and shred with two forks. Return shredded beef to the slow cooker and stir into the juices. Taste and adjust seasoning if needed.
Serve mashed potatoes on plates, top with shredded pot roast and gravy. Garnish with chives or parsley if desired.

Notes

For extra flavor, add more pepperoncini juice or roast garlic for the mashed potatoes. If the roast seems dry, add a splash of beef broth during cooking. Use gluten-free seasoning packets for a gluten-free meal. Mashed potatoes can be made dairy-free with vegan butter and unsweetened plant milk. Leftovers freeze well and taste even better the next day.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/6th of recipe (about 1 cup mashed potatoes and 6 oz shredded beef)
Calories: 550
Sugar: 3
Sodium: 1100
Fat: 32
Saturated Fat: 16
Carbohydrates: 32
Fiber: 3
Protein: 35

Keywords: Mississippi pot roast, slow cooker, beef, comfort food, garlic mashed potatoes, easy dinner, crockpot, ranch, au jus, pepperoncini, meal prep, gluten-free