• About the salt levels: Both seasoning packets (1-ounce each) are very salty, and the sauce concentrates as it braises. I recommend starting with half of each packet (½ ounce each) and low-sodium beef broth. Taste at the end and adjust from there.
• Use well-marbled chuck roast: The fat and connective tissue break down during cooking, creating tender, flavorful meat.
• Dry the beef thoroughly. A wet surface will steam in the pan instead of browning.
• Do not skip the sear. A deep brown crust creates the foundation of the flavor and helps the finished sauce taste richer.
• Keep the lid on: Opening the Dutch oven releases heat and moisture, which can slow the cooking process. Only do this around the 3-hour mark to check for doneness.
• Cooking time: A 3-pound piece of chuck will take roughly 3-4 hours depending on your cooking vessel and oven efficiency. Keep in mind that if you use a smaller or larger cut of beef, it will change the time it takes to cook, and you will also need to adjust the other ingredients as well.
• Do not rush the braise. A higher oven temperature will tighten the meat instead of tenderizing it. If your roast is not shredding at 3 hours, it needs more time, not more heat.
• How to know it is done: Do not go by time alone. Twist a fork into the thickest part. If it turns easily and the meat gives way, it is ready. If it fights you, cover it and give it another 30 minutes. Chuck roast is usually there around an internal temperature of 203°F (95°C).
• Return meat to sauce: Resting for 10–15 minutes in the braising liquid allows the meat to absorb the delicious flavors.
• Gravy: You are more than welcome to make a thicker gravy with the braising liquid before returning the shredded meat back in. Combine ¼ cup flour or cornstarch with ½ cup of liquid (low sodium beef broth or water), then pour into the braising liquid, cooking it on the stove until it just starts to thicken.
• Is Mississippi pot roast spicy? No. Pepperoncini are very mild, and after several hours of braising they mostly contribute tang rather than heat. If you want spice, add a few sliced hot peppers or a pinch of red pepper flakes.
• Special Tools: Large Dutch oven (at least 5 quarts), Knife, cutting board, Measuring spoons, Measuring cups, Large mixing bowl, Fork or BBQ claws.
• YOUR FEEDBACK: If you have any questions or feedback about this recipe, I look forward to hearing from you in the comments below.

How to Make Mississippi Pot Roast in a Slow Cooker

• Sear the roast on the stovetop, then transfer everything to a slow cooker.
• Cook on low for 8 hours or on high for 4 to 5 hours, until fork-tender.
• Shred and return to the sauce.

How to Make Mississippi Pot Roast in an Instant Pot

• Sear the roast using the sauté function, then add the remaining ingredients.
• Pressure cook on high for 60 minutes with a 15-minute natural release.
• Shred and return to the sauce.

Variations

• Add vegetables: Add halved baby potatoes and thick-cut carrots during the last 1½ hours of braising.
• Mississippi Chicken: Swap in 3 pounds of boneless, skinless chicken thighs and reduce the braise to about 1 hour 30 minutes at 300°F (150°C).
• Mississippi Pork: A 3-pound boneless pork shoulder works beautifully with the same seasonings and timing, similar to my apple cider braised pork shoulder.
• Spicier: Use 12 pepperoncini instead of 8, or add a few sliced jalapeños or a pinch of red pepper flakes.
• Sandwiches: Pile the shredded beef over toasted brioche or in a hoagie roll, melted provolone or your favorite cheese, pickled onions, and extra pepperoncini, and serve the braising liquid alongside for dipping.
• Lower butter version: Cut the butter to 4 tablespoons. The sauce will be slightly less silky but still rich.
• From-scratch seasoning: Replace the ranch packet with your own blend of buttermilk powder, dried dill, dried parsley, dried chives, onion powder, and garlic powder, and use 1 teaspoon of beef base plus 1 teaspoon of cornstarch in place of the au jus packet.

Storage Tips

• Fridge: Store the shredded beef in its sauce in an airtight container for up to 4 days. The flavor is even better on day two.
• Freezer: Freeze the beef and sauce together in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently in a covered pot over medium-low heat with a splash of broth or water, or microwave individual portions with a lid on.