Go Back
Mississippi pot roast served over mashed potatoes with pepperoncini peppers

Mississippi Pot Roast with Mashed Potatoes and Peppers

This Plated Mississippi Pot Roast with Mashed Potatoes and Peppers is a rich, tender, and comforting dish. Made with only 5 ingredients, the roast is slow-cooked until it falls apart and served over creamy mashed potatoes. It’s an easy, hearty meal with bold Southern flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4
Course: dinner, lunch
Cuisine: American
Calories: 600
Ingredients Method

Ingredients
  

For the Pot Roast:
  • 3 –4 lb chuck roast
  • 1 packet dry ranch seasoning
  • 1 packet au jus gravy mix
  • 5 –6 pepperoncini peppers
  • 4 tbsp unsalted butter
For the Mashed Potatoes:
  • 2 lbs potatoes Yukon Gold or Russet, peeled and cubed
  • 4 tbsp butter
  • 1/2 cup milk warm
  • Salt and pepper to taste

Method
 

Cook the Pot Roast:
  1. Place chuck roast in slow cooker.
  2. Sprinkle ranch seasoning and au jus mix on top.
  3. Add butter and pepperoncini peppers.
  4. Cook on low for 8 hours or high for 4–5 hours until tender.
  5. Shred the beef with forks and stir into the juices.
Make the Mashed Potatoes:
  1. Boil potatoes in salted water for 15–20 minutes until soft.
  2. Drain and mash with butter, warm milk, salt, and pepper.
Assemble and Serve:
  1. Spoon mashed potatoes onto plates.
  2. Top with shredded pot roast and gravy.
  3. Garnish with extra pepperoncini if desired.