Mississipi Pot Roast

Cold and Flu
Mississipi Pot Roast

It’s that time of year again and nothing is easier than my version of the Mississippi Pot Roast!

  • Prep Time

    10 minutes

  • Total Time

    6 hours

  • Servings


  • Freezer Friendly



  • Chuck Roast - 1 pound serves about 2 people; I am using 3lbs
  • 4-6 pepperoncinis- I get mine from Thrive Market
  • 1/2 cup Primal Kitchen Ranch Dressing
  • Veggies of choice: I used carrots, potatoes, celery
  • Salt, pepper, and garlic powder
  • 2 tbsp grass-fed butter or Ghee
  • Optional: Cassava Flour




  1. Bring a chuck roast to room temperature - season with salt, pepper, and garlic powder on all sides.
  2. Sear all sides in a dutch oven in 2 tbsp of grass-fed butter or ghee. If you like a thicker gravy, coat the chuck roast in cassava flour with the seasoning before you sear.
  3. Add 4-6 pepperoncinis and 1/2 cup of your favorite ranch dressing to the roast.
  4. Cover and slow cook for 6 hours. I slow cook in a dutch oven in my Breville mini oven, but a slow cooker works great too.
  5. After 4 hours, add all your favorite veggies: carrot, celery, onion, potatoes of any kind and continue roasting.
  6. At the 6 hour mark, shred and it's ready to serve.