There’s nothing more comforting than a tender pot roast that melts in your mouth.
This smoked Mississippi pot roast takes the classic slow cooker recipe and elevates it with a rich, smoky flavor that pairs perfectly with the buttery, tangy sauce.
Why You’ll Love This Recipe
The slow cooking process makes the beef incredibly tender and juicy.
Pepperoncini peppers add just the right amount of tangy heat.
It’s simple to prepare with only a handful of ingredients.
The roast pairs beautifully with potatoes, rice, or noodles.
What You’ll Need (Ingredient Highlights)
Chuck roast is the ideal cut for this recipe, becoming fork-tender after slow cooking.
Ranch dressing mix adds savory, herby seasoning with no effort.
Au jus gravy mix brings depth and richness to the sauce.
Butter adds richness and helps create a velvety gravy.
Pepperoncini peppers give a zesty kick that balances the richness.
Pro Tips Before You Start
Choose a well-marbled chuck roast for the best flavor.
Don’t skip the peppers—they balance the richness of the dish.
Cook on low heat to ensure the meat stays tender and juicy.
Shred the roast directly in the sauce for maximum flavor.
How to Make Smoked Mississippi Pot Roast
Step 1 – Prepare the roast
Place the chuck roast into the slow cooker.
Step 2 – Add seasonings
Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
Step 3 – Layer peppers and butter
Place the pepperoncini peppers on top and add the butter.
Step 4 – Slow cook
Cover and cook on low for 8 hours until the beef is tender and easily shredded.
Step 5 – Serve
Shred the beef in the sauce and serve with mashed potatoes, noodles, or rice.
What to Serve Them With
Serve over creamy mashed potatoes for comfort food perfection.
Pair with egg noodles for a hearty dinner.
Try with white rice to soak up the flavorful sauce.
Variations / Substitutions
Use banana peppers instead of pepperoncini for a milder flavor.
Swap chuck roast for brisket or round roast if preferred.
Add sliced onions or carrots to make it more hearty.
Use smoked paprika for extra smoky depth if not smoking the roast.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove or in the microwave.
Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.
FAQs
Can I cook this on high heat instead of low?
Yes, but cooking on low gives the best texture. On high, cook for 4–5 hours.
Do I need to sear the roast first?
It’s optional. Searing adds extra flavor but isn’t required.
Can I make this recipe without pepperoncini?
Yes, but you’ll lose some of the tangy flavor that makes it unique.
Can I smoke the roast before slow cooking?
Yes, smoking the beef for 1–2 hours before adding to the slow cooker deepens the flavor.
What’s the best side dish for this roast?
Mashed potatoes, noodles, or rice are classic options.
Can I make it in an Instant Pot?
Yes, cook on high pressure for 60 minutes with natural release.
Can I use homemade ranch seasoning instead of a packet?
Absolutely, just mix dried herbs, garlic powder, and onion powder.
How spicy are the pepperoncini peppers?
They’re mild, giving tang without much heat.
Can I add vegetables to cook with the roast?
Yes, potatoes, carrots, and onions work well.
How do I thicken the sauce if it’s too thin?
Mix a little cornstarch with water and stir into the sauce while it’s hot.
Final Thoughts
This smoked Mississippi pot roast is the ultimate comfort food—tender, flavorful, and surprisingly simple.
Whether you serve it on noodles or potatoes, it’s a dish that will quickly become a family favorite.
