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.

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.

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.

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.

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.

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!