💡 Recipe Tips
Don’t add too much liquid
Unlike traditional braised pot roast, Mississippi pot roast doesn’t need to be submerged in broth. The butter, pepperoncini juice, and natural juices from the beef create plenty of flavorful liquid.
Use chuck roast
Chuck roast is ideal because it contains enough fat and connective tissue to become wonderfully tender during a long, slow cook.
Don’t overdo the salt
Ranch seasoning, au jus mix, and pepperoncini are already salty. Taste the finished gravy before adding any additional salt.
Cook it on LOW when possible
The longer, gentler cooking time produces exceptionally tender beef that practically falls apart.
Let the roast rest
After removing the roast from the slow cooker, let it rest for about 10 minutes before shredding. This helps keep it juicy.
