Pioneer Woman Mississippi Roast Recipe

Pioneer Woman Mississippi Roast Recipe is one of those “dump it in and forget it” slow cooker miracles that turns basic chuck roast into something melt-in-your-mouth, salty-savory, and weirdly addictive. It’s buttery. It’s tangy. It’s got just enough heat from the pepperoncini to keep things interesting. I didn’t think I’d like it the first time (ranch with roast? really?) — but now I crave it on cold nights with mashed potatoes and zero plans.

Ingredients Needed

• 1 (3-lb) chuck roast – marbled = magic. More fat, more flavour.
• ½ jar (12 oz) pepperoncini – mild heat, briny bite.
• ½ jar pepperoncini juice – don’t skip it, it makes the gravy sing.
• ½ cup unsalted butter – it’s a lot, but it’s worth it.
• 1 packet (1 oz) au jus gravy mix – savoury, deep beefy base.
• 1 packet (0.4 oz) buttermilk ranch dressing mix – yep, the powdered kind. It’s the secret.
• Salt & black pepper to taste – go easy on salt, there’s plenty in the mixes already.

How To Make Pioneer Woman Mississippi Roast

Set It and Forget It:
Place your chuck roast in the slow cooker like a sleeping baby. You don’t need to brown it. Just trust.

Pile Everything On Top:
Add the pepperoncini and their juice, plop the butter right on top (yes, the whole stick), sprinkle on the au jus mix and ranch packet. No stirring needed. Don’t overthink it.

Slow Cook Like a Pro:
Put the lid on. Low heat. Walk away. 8 hours later, you’ve got fork-tender perfection that smells like your kitchen won the lottery.

Shred It Up:
Take the roast out and shred it with two forks while it’s hot and juicy. It falls apart with no effort. Put the meat back in the juices to soak up every last drop.

Serve and Swoon:
Serve with mashed potatoes, rice, buns — or just a spoon and some stretchy trousers. Drizzle the leftover gravy like you mean it.

Recipe Tips

• Marbling matters. The fattier the roast, the more tender and flavourful.
• Use unsalted butter. Everything else is salty enough.
• Like it spicier? Add more pepperoncini or a splash of their juice at the end.
• Leftover gravy = liquid gold. Don’t throw it out — freeze it for later or serve it over bread like you grew up in the South.

How to Store & Reheat

• Room Temp: Let cool for up to 1 hour max.
• Fridge: Store in airtight container for 3–4 days.
• Freezer: Freeze up to 3 months. Defrost in fridge overnight.
• To Reheat: Use stovetop with a splash of broth or microwave in short bursts, stirring halfway. Or chuck it back in the slow cooker on low for an hour.

Nutrition Facts (Approx. per serving)

• Calories: 369
• Sodium: 1mg (definitely higher though, realistically)
• Protein: 35.4g
• Fat: 22.5g
• Carbs: 3g
• Fibre: 0g
• Sugar: 0g

FAQs

Pioneer Woman Mississippi Roast Recipe

Recipe by MarryCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

8

hours 

Calories

369

kcal

Buttery, tangy, slow-cooked beef roast made with ranch, gravy mix, and pepperoncini — effortless comfort food with big flavour.

Ingredients

• 1 (3-lb) chuck roast

• ½ jar (12 oz) pepperoncini

• ½ jar pepperoncini juice

• ½ cup unsalted butter

• 1 (1-oz) packet au jus gravy mix

• 1 (0.4-oz) packet buttermilk ranch dressing mix

• Salt and black pepper to taste

Directions

• Place chuck roast in slow cooker.
• Add pepperoncini, juice, butter, gravy mix, ranch mix, and seasonings.
• Cover and cook on low for 8 hours until fork-tender.
• Shred roast with two forks and return to juices.
• Serve hot with gravy spooned over.

Notes

• Use a well-marbled roast for best tenderness.
• Don’t skip the pepperoncini juice — it’s key.
• Go easy on salt; mixes are already salty.
• Leftovers reheat beautifully and freeze well.