How to Make Perfect Au Jus Gravy for Your Homemade Mississippi Pot Roast
This Ultimate Mississippi Pot Roast delivers melt-in-your-mouth shredded beef in a rich au jus with a tangy kick from pepperoncini. Ideal for slow cookers, Crock-Pots™, or Instant Pots®, it turns simple ingredients into a flavorful, comforting dish perfect for weeknight meals or casual get-togethers.
Ingredients
- 3–4 lb (1.4–1.8 kg) beef chuck roast
- 1 (1 oz/28 g) packet ranch seasoning mix
- 1 (1 oz/28 g) packet au jus gravy mix
- 1 stick (½ cup/113 g) unsalted butter, cut into pieces
- 6–8 pepperoncini peppers, whole (plus 2 Tbsp pepperoncini juice)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions:
Instructions
- Pat the chuck roast dry and season all over with salt and pepper.
- Place the roast in the slow cooker.
- Sprinkle the ranch seasoning and au jus mix evenly over the top of the meat.
- Arrange the butter pieces atop the roast.
- Scatter the pepperoncini around and on top of the roast, then pour in about 2 Tbsp of pepperoncini juice.
- Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours), until the meat is fork-tender.
- Remove the roast to a cutting board and shred with two forks.
- Skim any excess fat from the cooking liquid, then stir the shredded meat back into the juices.
- Garnish with chopped parsley if desired and serve hot.
Notes
Make-Ahead Tip: Combine all ingredients in a freezer-safe bag and freeze. Thaw overnight in the fridge before cooking.
Butter Adjustment: Use ¼ cup for a lighter sauce or swap with olive oil to reduce fat.
Flavor Boost: Add 1 teaspoon Worcestershire sauce or a splash of red wine before cooking for deeper flavor.
Leftover Ideas: Repurpose into nachos, tacos, or enchiladas for easy, flavorful meals.
Spice Level: For more heat, add extra pepperoncini or a pinch of red chili flakes.