Pepper Belly Pete Mississippi Pot Roast Recipe

If you’re on the hunt for a pepper belly pete mississippi pot roast recipe that delivers fork-tender beef and irresistible Southern comfort, this introduction is your perfect starting point. This flavorful dish captures everything people love about the classic mississippi pot roast, while staying true to the bold, tangy profile that made the pepper belly pete mississippi pot roast so popular, just like the Pepper Belly Pete Chili.

What makes this version truly special is the way it elevates everyday ingredients into something extraordinary. Ranch seasoning, au jus gravy mix, and buttery richness blend together with zesty pepperoncini to create unmistakable depth and warmth. Whether you’re cooking for family, guests, or meal-prep, this mississippi pot roast recipe offers a reliable, savory, and satisfying option that never disappoints.

Best of all, this dish adapts beautifully to any cooking method-slow cooker, oven, or pressure cooker-making it as convenient as it is delicious. The combination of juicy beef and tangy peppers results in a mouthwatering pot roast with peppers that fills your home with incredible aroma. It’s no surprise this dish has become a go-to favorite for comfort-food lovers everywhere.

What is Pepper Belly Pete Mississippi Pot Roast and How Does It Taste?

Pepper belly pete mississippi pot roast is a beloved American comfort food dish featuring succulent chuck roast braised low and slow with pepperoncini peppers, ranch seasoning, au jus gravy mix, and butter.

This pepper belly pete pot roast recipe elevates the classic version with perfectly balanced seasonings and expert cooking techniques. The taste profile is incredibly complex yet comforting-rich, savory beef mingles with tangy pepperoncini brine, herbaceous ranch flavors, and deep umami notes from the au jus. The butter adds luxurious richness while the peppers provide a gentle kick without overwhelming heat.

Many wonder is mississippi pot roast spicy-the answer is mildly tangy with a pleasant pepper bite that’s family-friendly. The meat becomes so tender it practically falls apart at the touch of a fork, absorbing all those incredible flavors during the cooking process.

Pepper Belly Pete Mississippi Pot Roast Recipe Ingredients

For the Mississippi Pot Roast

• 3–4 lb (1.4–1.8 kg) chuck roast (well-marbled, uniform thickness)
• 2–3 tsp kosher salt (or enough to heavily season all sides)
• 2–3 Tbsp neutral oil (for searing)
• 2 medium onions, peeled and quartered
• 6–8 whole garlic cloves, peeled (or more to taste)
• 8–12 pepperoncini peppers (from a jar – use as many as you like for heat)
• ¼ cup pepperoncini juice from the jar (optional but recommended)
• 1 stick (½ cup / 113 g) unsalted butter
• 1 packet (1 oz / 28 g) ranch seasoning mix (Hidden Valley or store brand)
• 1 packet (1 oz / 25 g) au jus gravy mix (or brown gravy mix)
• ½–1 tsp low-sodium all-purpose seasoning (optional, to taste)

Thickener for Gravy (Optional)

• 1 Tbsp cornstarch + 1 Tbsp cold water (slurry)

For the Garlic & Herb Mashed Potatoes

• 3–3½ lbs russet or Yukon Gold potatoes, peeled and cut into chunks
• Salt (for the potato water + to taste)
• 1 stick (½ cup / 113 g) unsalted butter
• ¾–1 cup heavy cream or half-and-half (warmed)
• 3–4 garlic cloves, minced or grated
• 1–2 tsp fresh thyme leaves (or ½ tsp dried)
• 1–2 tsp chopped fresh rosemary (or ½ tsp dried)
• ⅓ cup sour cream (optional, for extra creaminess)
• Freshly ground black pepper (to taste)

Kitchen Utensils Needed

1. Large skillet or cast-iron pan (for searing)
2. Pressure cooker/Instant Pot, slow cooker, or Dutch oven
3. Paper towels
4. Sharp chef’s knife and cutting board
5. Measuring spoons and cups
6. Potato masher or ricer
7. Large pot (for boiling potatoes)
8. Colander
9. Small saucepan (for warming cream)
10. Whisk
11. Tongs or two forks (for shredding)
12. Serving platter

Preparation and Cooking Time with Serving

Prep Time: 15-20 minutes
Cooking Time:

• Pressure Cooker/Instant Pot: 1 hour (plus 15-20 minutes natural release)
• Slow Cooker: 8 hours on LOW or 5-6 hours on HIGH
• Oven: 3½-4 hours at 325°F (165°C)

Total Time: 1 hour 35 minutes to 8 hours 20 minutes (depending on method)
Servings: 6-8 people
Difficulty: Easy

Copycat Pepper Belly Pete Mississippi Pot Roast Recipe

Step 1: Season & Sear the Roast

Begin this pepper belly pete mississippi pot roast recipe by thoroughly patting the chuck roast completely dry with paper towels-this crucial step ensures proper browning. Season the meat heavily on all sides, including the edges, with kosher salt (approximately 2-3 teaspoons total for a 3-4 pound roast). Don’t be shy with the salt as this builds the foundation of flavor.

Heat 2-3 tablespoons of neutral oil in a large skillet over medium-high heat until it’s smoking hot and shimmering. Carefully place the seasoned roast in the pan and sear for 3-5 minutes per side without moving it, allowing a deep golden-brown crust to develop. This Maillard reaction creates incredible depth of flavor that makes this mississippi pot roast truly exceptional.

Step 2: Layer the Pot

This layering technique works identically whether you’re making mississippi pot roast on high in a slow cooker, using a pressure cooker, or braising in the oven. Place the quartered onions and whole garlic cloves in the bottom of your cooking vessel-this creates a flavorful bed that keeps the roast slightly elevated. Set your beautifully seared roast on top of the aromatics.

Scatter 8-12 pepperoncini peppers generously around and on top of the meat (adjust based on your heat preference). Pour in ¼ cup of the tangy pepperoncini juice for extra zing. Place the full stick of butter directly on top of the roast where it will slowly melt and baste the meat. Sprinkle the entire packet of ranch seasoning evenly over everything, followed by the complete packet of au jus gravy mix. If desired, add a light dusting of low-sodium all-purpose seasoning for additional depth.

Step 3: Cook Your Mississippi Pot Roast

Pressure Cooker/Instant Pot Method: Seal the lid and set to High pressure for 60 minutes. Once cooking completes, allow a full natural pressure release (approximately 15-20 minutes) for the most tender results.

Slow Cooker Method: Cover with the lid and cook on LOW for 8 hours or HIGH for 5-6 hours until the meat is fork-tender and easily shreds.

Oven Method: Cover the Dutch oven tightly with aluminum foil or a tight-fitting lid and bake at 325°F (165°C) for 3½-4 hours until the roast falls apart effortlessly.

Step 4: Make the Rich Gravy

Carefully remove the tender roast and pepperoncini peppers to a serving platter and tent loosely with foil to keep warm. Strain the cooking liquid through a fine-mesh sieve into a saucepan (you can discard the softened onions and garlic or keep them for rustic texture). Bring the liquid to a gentle simmer over medium heat. In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry.

Slowly whisk this into the simmering liquid and cook for 1-2 minutes until the gravy thickens to your desired consistency. Taste and adjust seasoning with additional salt and freshly ground black pepper if needed. This flavorful gravy is essential for serving with your pot roast with peppers.

Step 5: Prepare Garlic & Herb Mashed Potatoes

While the roast rests, bring a large pot of heavily salted water to a boil. Add the peeled and chunked potatoes and cook for 15-20 minutes until completely fork-tender. Meanwhile, in a small saucepan over low heat, gently warm the butter, heavy cream, minced garlic, fresh thyme, and rosemary until the butter melts-avoid boiling to prevent curdling. Stir in the sour cream if using, and season this aromatic cream mixture generously with salt and pepper.

Drain the cooked potatoes thoroughly and return them to the hot pot (the residual heat helps evaporate excess moisture). Begin mashing with a potato masher, then gradually strain in the warm herb-infused cream mixture a little at a time, mashing until you achieve your preferred consistency. You may not need all the cream, so add gradually. Taste and adjust seasoning as needed.

Step 6: Serve and Enjoy

Using two forks, gently shred the incredibly tender pot roast-it should practically fall apart on its own. Create a generous bed of the creamy garlic and herb mashed potatoes on each plate. Top with substantial portions of the shredded pepper belly pete mississippi pot roast, scatter additional pepperoncini peppers over the top, and ladle plenty of the rich, savory gravy over everything.

Serve immediately and watch this copycat pepper belly pete mississippi pot roast recipe become an instant family favorite!

7 Customization and Pairing Ideas for Serving

1. Low-Carb & Keto-Friendly Alternatives: Skip the mashed potatoes and serve your mississippi pot roast recipe over cauliflower mash, zucchini noodles, or alongside roasted vegetables like Brussels sprouts, green beans, or asparagus. The rich, flavorful gravy pairs beautifully with these lighter options while keeping the meal satisfying and protein-focused.

2. Sandwich Transformation: Transform leftovers into incredible Mississippi pot roast sandwiches by piling the shredded beef onto toasted hoagie rolls or brioche buns. Add provolone or pepper jack cheese, extra pepperoncini peppers, and drizzle with the gravy for a French dip-style experience. Serve with au jus on the side for dipping-this makes the pepper belly pete pot roast recipe work double duty.

3. Rice and Grain Bowls: Serve the tender pot roast over fluffy white rice, brown rice, wild rice pilaf, or creamy polenta. The grains absorb the delicious gravy beautifully, and you can add roasted vegetables, fresh herbs, or a dollop of sour cream to create complete comfort food bowls perfect for meal prep.

4. Pasta Pairing: Toss the shredded pot roast with peppers and gravy with wide egg noodles, pappardelle, or rigatoni for a hearty Italian-American fusion dish. The robust flavors complement pasta beautifully, and you can finish with freshly grated Parmesan cheese and chopped parsley for restaurant-quality presentation.

5. Southern-Style Sides: Embrace classic Southern comfort by serving alongside creamy coleslaw, buttered cornbread, Pepper Belly Pete Mac and Cheese, or collard greens. The tangy slaw provides a refreshing contrast to the rich roast, while cornbread is perfect for soaking up every drop of that incredible gravy.

6. International Fusion: Get creative by serving the shredded beef in soft flour tortillas with Mexican-style toppings like cilantro, lime, cotija cheese, and pickled onions for Mississippi pot roast tacos. Or wrap it in warm flatbreads with tzatziki sauce and cucumber for a Mediterranean-inspired twist on this mississippi pot roast classic.

7 Expert Tips for Perfect Mississippi Pot Roast

1. Choose the Right Cut and Quality: Success with any mississippi pot roast recipe starts with selecting a well-marbled chuck roast with uniform thickness (3-4 pounds is ideal). Look for meat with visible fat marbling throughout-this intramuscular fat melts during cooking, creating that signature melt-in-your-mouth texture.

2. Never Skip the Searing Step: While it’s tempting to skip searing and go straight to the pot, this crucial step develops complex flavors through the Maillard reaction. Make sure your roast is completely dry before searing (pat with paper towels), and don’t move it around in the pan-let it sit undisturbed for 3-5 minutes per side to develop that deep golden-brown crust.

3. Adjust Pepperoncini for Heat Preference: If you’re wondering is mississippi pot roast spicy, the heat level is completely customizable. Start with 8 peppers for mild tang, use 10-12 for moderate heat, or go up to 15+ if you love spicy food.

4. Master the Natural Pressure Release: When making mississippi pot roast on high pressure in an Instant Pot, always allow a full natural release rather than quick release. This takes 15-20 minutes but prevents the meat from toughening and keeps all those flavorful juices inside the roast rather than explosively releasing them.

5. Season Throughout the Process: Don’t rely solely on the seasoning packets-build layers of flavor by salting the roast heavily before searing, seasoning the aromatics, and tasting the gravy at the end for final adjustments. The cooking liquid reduces during braising, so what tastes perfectly seasoned at the start may need a pinch more salt or pepper at the finish.

6. Rest Before Shredding: Once your roast is cooked, resist the urge to immediately shred it. Let it rest for 10-15 minutes tented under foil-this allows the juices to redistribute throughout the meat rather than running out onto your cutting board.

Storage and Reheating Guidance

Store leftover mississippi pot roast in an airtight container with plenty of gravy to keep the meat moist, refrigerating for up to 4 days or freezing for up to 3 months. Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals, adding a splash of beef broth if needed to restore moisture and prevent drying out.

Pepper Belly Pete Mississippi Pot Roast Recipe

5 from 2 votes

If you’re on the hunt for a pepper belly pete mississippi pot roast recipe that delivers fork-tender beef and irresistible Southern comfort, this introduction is your perfect starting point. This flavorful dish captures everything people love about the classic mississippi pot roast, while staying true to the bold, tangy profile that made the pepper belly pete mississippi pot roast so popular. With just a handful of simple ingredients, you can recreate this copycat pepper belly pete mississippi pot roast recipe right in your own kitchen.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6

Course: Main Dish

Cuisine: American

Calories: 481

Ingredients Equipment Method Video Notes

Ingredients

  

• 3 –4 lb 1.4–1.8 kg chuck roast (well-marbled, uniform thickness)
• 2 –3 tsp kosher salt or enough to heavily season all sides
• 2 –3 Tbsp neutral oil for searing
• 2 medium onions peeled and quartered
• 6 –8 whole garlic cloves peeled (or more to taste)
• 8 –12 pepperoncini peppers from a jar – use as many as you like for heat
• ¼ cup pepperoncini juice from the jar optional but recommended
• 1 stick ½ cup / 113 g unsalted butter
• 1 packet 1 oz / 28 g ranch seasoning mix (Hidden Valley or store brand)
• 1 packet 1 oz / 25 g au jus gravy mix (or brown gravy mix)
• ½ –1 tsp low-sodium all-purpose seasoning optional, to taste
• 1 Tbsp cornstarch + 1 Tbsp cold water slurry
• 3 –3½ lbs russet or Yukon Gold potatoes peeled and cut into chunks
• Salt for the potato water + to taste
• 1 stick ½ cup / 113 g unsalted butter
• ¾ –1 cup heavy cream or half-and-half warmed
• 3 –4 garlic cloves minced or grated
• 1 –2 tsp fresh thyme leaves or ½ tsp dried
• 1 –2 tsp chopped fresh rosemary or ½ tsp dried
• ⅓ cup sour cream optional, for extra creaminess
• Freshly ground black pepper to taste

Equipment

• Large skillet or cast-iron pan (for searing)
• Pressure cooker/Instant Pot, slow cooker, or Dutch oven
• Paper towels
• Sharp chef’s knife and cutting board
• Measuring spoons and cups
• Potato masher or ricer
• Large pot (for boiling potatoes)
• Colander
• Small saucepan (for warming cream)
• Whisk
• Tongs or two forks (for shredding)
• Serving platter

Method

 

1. Begin this pepper belly pete mississippi pot roast recipe by thoroughly patting the chuck roast completely dry with paper towels-this crucial step ensures proper browning. Season the meat heavily on all sides, including the edges, with kosher salt (approximately 2-3 teaspoons total for a 3-4 pound roast). Don’t be shy with the salt as this builds the foundation of flavor. Heat 2-3 tablespoons of neutral oil in a large skillet over medium-high heat until it’s smoking hot and shimmering. Carefully place the seasoned roast in the pan and sear for 3-5 minutes per side without moving it, allowing a deep golden-brown crust to develop. This Maillard reaction creates incredible depth of flavor that makes this mississippi pot roast truly exceptional.
2. This layering technique works identically whether you’re making mississippi pot roast on high in a slow cooker, using a pressure cooker, or braising in the oven. Place the quartered onions and whole garlic cloves in the bottom of your cooking vessel-this creates a flavorful bed that keeps the roast slightly elevated. Set your beautifully seared roast on top of the aromatics. Scatter 8-12 pepperoncini peppers generously around and on top of the meat (adjust based on your heat preference). Pour in ¼ cup of the tangy pepperoncini juice for extra zing. Place the full stick of butter directly on top of the roast where it will slowly melt and baste the meat. Sprinkle the entire packet of ranch seasoning evenly over everything, followed by the complete packet of au jus gravy mix. If desired, add a light dusting of low-sodium all-purpose seasoning for additional depth.
3. Pressure Cooker/Instant Pot Method: Seal the lid and set to High pressure for 60 minutes. Once cooking completes, allow a full natural pressure release (approximately 15-20 minutes) for the most tender results.
4. Slow Cooker Method: Cover with the lid and cook on LOW for 8 hours or HIGH for 5-6 hours until the meat is fork-tender and easily shreds.
5. Oven Method: Cover the Dutch oven tightly with aluminum foil or a tight-fitting lid and bake at 325°F (165°C) for 3½-4 hours until the roast falls apart effortlessly.
6. Carefully remove the tender roast and pepperoncini peppers to a serving platter and tent loosely with foil to keep warm. Strain the cooking liquid through a fine-mesh sieve into a saucepan (you can discard the softened onions and garlic or keep them for rustic texture). Bring the liquid to a gentle simmer over medium heat. In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Slowly whisk this into the simmering liquid and cook for 1-2 minutes until the gravy thickens to your desired consistency. Taste and adjust seasoning with additional salt and freshly ground black pepper if needed. This flavorful gravy is essential for serving with your pot roast with peppers.
7. While the roast rests, bring a large pot of heavily salted water to a boil. Add the peeled and chunked potatoes and cook for 15-20 minutes until completely fork-tender. Meanwhile, in a small saucepan over low heat, gently warm the butter, heavy cream, minced garlic, fresh thyme, and rosemary until the butter melts-avoid boiling to prevent curdling. Stir in the sour cream if using, and season this aromatic cream mixture generously with salt and pepper. Drain the cooked potatoes thoroughly and return them to the hot pot (the residual heat helps evaporate excess moisture). Begin mashing with a potato masher, then gradually strain in the warm herb-infused cream mixture a little at a time, mashing until you achieve your preferred consistency. You may not need all the cream, so add gradually. Taste and adjust seasoning as needed.
8. Using two forks, gently shred the incredibly tender pot roast-it should practically fall apart on its own. Create a generous bed of the creamy garlic and herb mashed potatoes on each plate. Top with substantial portions of the shredded pepper belly pete mississippi pot roast, scatter additional pepperoncini peppers over the top, and ladle plenty of the rich, savory gravy over everything. Serve immediately and watch this copycat pepper belly pete mississippi pot roast recipe become an instant family favorite!

Video

Notes

Store leftover mississippi pot roast in an airtight container with plenty of gravy to keep the meat moist, refrigerating for up to 4 days or freezing for up to 3 months. Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals, adding a splash of beef broth if needed to restore moisture and prevent drying out.

Common Queries and FAQs

Q: Is Mississippi pot roast spicy or too hot for kids?

A: The pepper belly pete mississippi pot roast has a mild, tangy flavor rather than intense heat. Pepperoncini peppers are relatively mild on the Scoville scale, providing pleasant acidity and gentle warmth without overwhelming spiciness. The ranch seasoning and butter mellow out any heat, making this family-friendly. If you have very young children or heat-sensitive eaters, simply reduce the peppers to 4-6 and they’ll barely notice any spice while still enjoying the complex flavors.

Q: Can I make this Mississippi pot roast without the seasoning packets?

A: Absolutely! For a homemade version of this mississippi pot roast recipe, replace the ranch packet with 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper, and ¼ teaspoon salt. Replace the au jus packet with 2 tablespoons beef bouillon or Better Than Bouillon, 1 teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon black pepper. This gives you complete control over sodium and ingredients.

Q: What’s the best cooking method for Mississippi pot roast on high in a slow cooker versus pressure cooker?

A: The Instant Pot delivers tender results in just 1 hour, perfect for weeknight dinners when time is tight. The slow cooker requires 5-6 hours on HIGH or 8 hours on LOW but offers incredible convenience for set-it-and-forget-it cooking-ideal for busy days when you want dinner ready when you arrive home. The oven method (3½-4 hours) falls in between and works great if your slow cooker or pressure cooker is unavailable. All three methods produce equally delicious pot roast with peppers when done correctly.

Q: My gravy is too thin-how do I fix it?

A: If your gravy seems watery after cooking your pepper belly pete pot roast recipe, simply simmer it uncovered on the stovetop for 10-15 minutes to reduce and concentrate the flavors. For faster thickening, whisk together 1 tablespoon cornstarch with 1 tablespoon cold water to create a slurry, then slowly whisk it into the simmering gravy. Cook for 1-2 minutes until thickened. Alternatively, mix 1 tablespoon of softened butter with 1 tablespoon of flour (beurre manié) and whisk it in gradually.

Q: Can I use a different cut of beef instead of chuck roast?

A: Chuck roast is ideal for this copycat pepper belly pete mississippi pot roast recipe because of its marbling and connective tissue that breaks down into gelatin during slow cooking, creating that melt-in-your-mouth texture. However, you can substitute with beef brisket, bottom round roast, or rump roast. Avoid lean cuts like sirloin or eye of round as they’ll become dry and tough. Whatever cut you choose, ensure it has good marbling and weighs 3-4 pounds for best results.

Q: How do I prevent my pot roast from being tough?

A: Tough pot roast usually results from insufficient cooking time. Chuck roast needs extended braising to break down the collagen and connective tissue-don’t rush it. In a pressure cooker, ensure you’re cooking for the full 60 minutes with natural release. In a slow cooker, resist the urge to check too frequently as this releases heat and extends cooking time. The roast is done when it easily shreds with a fork. Also, never skip the searing step, as this seals in moisture and flavor for the most tender mississippi pot roast.

Q: Can I make Mississippi pot roast ahead of time for meal prep?

A: This pepper belly pete mississippi pot roast is perfect for meal prep! Cook the roast completely, let it cool, then shred and store in airtight containers with gravy for up to 4 days refrigerated or 3 months frozen. The flavors actually improve overnight as the meat continues absorbing the seasoned liquid. Reheat individual portions gently, and you’ll have restaurant-quality comfort food ready in minutes throughout the week.

Q: What can I substitute for pepperoncini peppers?

A: While pepperoncini are traditional in mississippi pot roast recipe, you can substitute with banana peppers (similar mild heat), pickled jalapeños (spicier), or even pickled cherry peppers. In a pinch, use dill pickle slices plus a splash of apple cider vinegar, though you’ll lose some of the signature tanginess. Whatever pickled pepper you choose, include some of the brine for that essential acidic brightness that balances the rich, buttery beef.

This pepper belly pete mississippi pot roast recipe delivers everything you want in comfort food-fork-tender beef, bold tangy flavors, and incredible versatility with minimal effort. Whether you’re cooking for a weeknight family dinner or preparing for Sunday meal prep, this copycat pepper belly pete mississippi pot roast adapts beautifully to your schedule and cooking equipment.

The combination of pepperoncini peppers, ranch seasoning, and au jus creates layers of savory, tangy, herbaceous goodness that’ll have everyone coming back for more. Serve it over creamy mashed potatoes, turn it into sandwiches, or pair it with your favorite sides-this mississippi pot roast never disappoints and always impresses!

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