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Mississippi Pot Roast — "Without the Junk"
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Time to read 6 min
This Mississippi pot roast recipe is made with real, clean ingredients — no Hidden Valley ranch powder, no au jus mix, no brown gravy packets. Just a grass-finished roast, a jar of pepperoncini, salted butter, garlic, onions, and a dutch oven. It works with chuck roast, top round, or even beef shanks and takes about 3 hours in the oven. This recipe from P&K Family Farms co-owner and certified GAPS practitioner Allie Kennedy is the version that will redeem every sad, dry roast from your past.
Did You Know?
- Most jarred pepperoncini contain artificial food coloring, sodium metabisulfite, and other preservatives. Clean options include Big Picture Foods and Jeff's Garden (found at Sprouts), as well as Thrive Market, Divina Organic, and the Whole Foods 365 brand.
- The classic Mississippi pot roast recipe calls for a Hidden Valley ranch packet and an au jus mix — both of which contain MSG, artificial colors, and a long list of chemical compounds that have no place in real food.
- A dutch oven distributes heat more evenly than a slow cooker and gives you the option to sear the roast in the same pot before braising — which means more flavor development and one less dish to wash.
Ahhh the ubiquitous roast — an ever classic favorite that hopefully makes you think of a warm Sunday hug. If you're in the camp of roast haters, forgive the chefs of your past who did nothing but make dry, gray meat. They were just doing the best they could, ok! Let those memories fade away just as the soreness in your jaw from chewing that sad, tough dinner did.
Instead, be ready to create new core memories with the ultimate Mississippi Pot Roast — free from Hidden Valley ranch powder (the only thing they're hiding is a disgraceful list of ingredients and MSG to keep you hooked) and free from au jus or brown gravy mix, aka a carcinogenically colored mix of chemicals, not foods.
This is real food. Real ingredients. And a roast that will redeem every bad one that came before it.
What You Need
Ingredients:
- 1 P&K roast — works with chuck roast, top round, or you could even try it with shanks
- 1 jar of pepperoncini (see note below)
- ½ stick of salted butter (literally why would you buy unsalted)
- 1 large onion, sliced
- Garlic — about 6-8 cloves, minced
- Onion powder
- Garlic powder
- Mustard powder
- Pepper
- Salt
- Dill
- Worcestershire sauce (see note below)
- Meat stock or bone broth — about a cup
Equipment:
- Dutch oven or heavy bottomed pot
- Tallow or lard for searing
Instructions
Instructions
1. Preheat a dutch oven or heavy bottomed pot over medium to medium-high heat with some tallow or lard in the bottom.
2. With your room temperature roast, pat it dry and season both sides with salt and pepper. Then sear on all sides. Don't rush this step — that crust is where a huge amount of flavor comes from.
3. Remove the pot from heat and add in your sliced onions, minced garlic, ½ stick of butter (do what feels right), and the remainder of your seasonings. I do about 1 tablespoon of each but adjust to your preferences. Add a good glug of Worcestershire sauce and about a cup or so of stock or broth.
4. The most important part — add your peppers. The amount of their liquid you add depends on your family's spice and flavor preferences. We usually do the whole jar and I like to chop some of the peppers to infuse the spice throughout.
5. Put it in a 300°F oven for about 3 hours with the lid on. Check it toward the end of cooking time to see if it's getting nice and tender.
6. Feel free to make gravy from the drippings and enjoy a delicious, tangy, richly flavored roast that will redeem all the sad roasts of your past.
I promise, everyone will love it and the only tears being shed when it's roast for dinner will be when the serving platter is empty.
A Note on Pepperoncini
It is surprisingly difficult to find a jarred pepperoncini with clean ingredients. Most have artificial food color, sodium metabisulfite, and a host of other preservatives. The cleanest ones I've found are Big Picture Foods and Jeff's Garden from Sprouts. Upon serious research I also discovered Thrive Market, Divina Organic, and the Whole Foods 365 brand are clean options as well. I'm sure there are more out there.
If you can't find any good ones where you live, you can also opt for banana peppers.
A Note on Worcestershire Sauce
Now is not the time to skimp on not-name-brand. Lea & Perrins is the ultimate version and is the cleanest too. There are some organic versions I've found but they all have xanthan or guar gum, soy products, and natural flavors — aka unnatural chemical compounds, most of which are extremely volatile and caustic.
I do plan to make my own from now on once my final bottle runs out, but until then I will use my L&P.
The roast matters. When your chuck roast or top round comes from a single 100% grass-fed, grass-finished animal raised on diverse pastures — the flavor is richer, the meat is more nutrient-dense, and it earns every minute of that 3-hour braise.
Our beef shares come with roasts alongside steaks, ground beef, stew meat, fajita meat, shanks, and everything else from the animal. One share fills your freezer for months.
Further readings
- "New to beef shares? Start with our complete guide: How to Eat Through a Beef Share — Recipes and Tips for Every Cut in Your Freezer"
The Author : Allie Kennedy
Allie Kennedy is a pediatric occupational therapist, certified GAPS practitioner, and co-owner of P&K Family Farms in Clermont, Georgia. The reverse sear is her go-to method for cooking the steaks that come out of the farm's grass-finished beef shares — and she does not provide instructions for well done.
P&K Family Farms is a regenerative family farm in Clermont, Georgia producing pastured chicken, grass-finished beef, and pastured pork with daily rotation, corn-free and soy-free feed, and complete transparency in every practice. We deliver throughout Georgia and ship across the Southeast.
Frequently Asked Questions
What cut works best for this recipe?
Chuck roast is the classic choice — it has more marbling and connective tissue that breaks down beautifully during the long braise. Top round is leaner and works well too but may not shred as easily. Shanks are a fun alternative if you want something different.
Can I make this in a slow cooker?
Yes. Sear the roast in a separate pan first, then transfer everything to the slow cooker. Cook on low for 8 hours or high for 4-5 hours. The dutch oven gives you a better sear and more even heat, but the crock pot gets the job done.
How much pepperoncini liquid should I add?
It depends on your family's tolerance for spice and tang. We add the whole jar — peppers and liquid. If you're not sure, start with half the liquid and add more after tasting the drippings at the end.
Where can I find clean pepperoncini?
Big Picture Foods and Jeff's Garden (available at Sprouts) are the cleanest options. Thrive Market, Divina Organic, and the Whole Foods 365 brand are also good. Look for jars without artificial food coloring, sodium metabisulfite, or preservatives. Banana peppers are a solid backup.
Can I freeze the leftovers?
Absolutely. Shred or slice the leftover roast, portion it with some of the drippings into freezer bags, and freeze. Reheats beautifully for sandwiches, tacos, or over rice.
How do I make gravy from the drippings?
After pulling the roast, strain the drippings and return them to the pot over medium heat. If you want it thicker, mix a tablespoon of arrowroot powder with a little cold water and stir it in. Let it simmer until it reaches the consistency you want.
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