First Step: Gather and Prepare Ingredients
Start by trimming any excess fat from your 3-4 pound chuck roast and pat it dry with paper towels to help seasonings stick. Open the packets of ranch dressing mix and au jus gravy mix so they’re ready to season the meat evenly. Retrieve 4 to 6 jarred pepperoncini peppers and measure out ½ cup of their juice. Slice the butter into pats for even melting later. If you plan to add vegetables like quartered russet potatoes or baby carrots, wash and prepare them now.

Second Step: Season the Roast
Place your chuck roast in the slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix evenly over all sides of the roast, pressing gently to adhere. Pour the pepperoncini juice directly onto the roast, ensuring the meat soaks up the tangy flavor. Add the whole pepperoncini peppers on top to infuse their distinct mild zest throughout the cooking process.

Third Step: Add Butter and Begin Cooking
Place the butter pats evenly around and on top of the roast. The butter will slowly melt during cooking, adding richness and moisture to the meat and the resulting gravy. Cover the slow cooker with the lid and set it to low heat. Let the roast cook for 8 to 10 hours until the beef becomes tender and easily shredded with a fork.

Fourth Step: Optional Vegetable Addition
If you wish to incorporate additional vegetables for a heartier meal, add quartered potatoes and baby carrots to the slow cooker during the last 1-2 hours of cooking. They will absorb the savory juices and soften to perfect tenderness without losing shape, enhancing the pot roast with extra flavor and substance.

Fifth Step: Optional Searing for Extra Flavor
For enhanced depth of flavor, you can sear the chuck roast in a hot skillet for about 5 minutes per side before placing it in the slow cooker. This step caramelizes the surface, intensifying the savory notes of your Mississippi Pot Roast but can be skipped if you’re short on time.

Sixth Step: Finishing the Pot Roast
Once cooking is complete and the meat is fork-tender, carefully shred or slice the roast. Stir the meat back into the juices forming the rich gravy. If desired, thicken the gravy by whisking 1-2 tablespoons of cornstarch mixed with cold water into the drippings and cooking for 10 minutes on the stovetop.

Final Step: Serving Suggestions
Serve your Mississippi Pot Roast hot with classic sides such as mashed potatoes, buttery noodles, or for a low-carb option, cauliflower rice or mashed cauliflower. Leftovers work wonderfully for sandwiches like French dip-style hoagies. This recipe is also adaptable to the Instant Pot simply add 1 cup of beef broth and pressure cook on high for about 1 hour, with a natural release afterward.