Mississippi Mud Roast with Ranch-Raised Chuck Roast

This recipe exists for one reason. To turn a hardworking chuck roast into something rich, tender, and dependable every single time.

The Mississippi Mud Roast is slow, simple, and deeply beef-forward. It works because chuck roast was made for long heat and patience. When you start with a well-marbled, ranch-raised chuck, the result is something you cannot fake with shortcuts.

If you want a meal that feeds a family, reheats well, and tastes better the next day, this is it.

What Is a Mississippi Mud Roast

A Mississippi Mud Roast is a slow-cooked chuck roast braised with butter, pepperoncini, and simple seasonings. No wine. No sugar. No fuss.

The fat melts. The connective tissue breaks down. The broth turns into something spoonable and rich.

It is comfort food built for cold weather and busy weeks.

Why Chuck Roast Matters

Chuck roast comes from the shoulder. It works hard, builds flavor, and carries enough fat to stay juicy through a long cook.

A good chuck roast should have:
• Visible marbling
• Firm texture
• Deep red color

When raised and finished correctly, chuck roast delivers big beef flavor without drying out.

Ingredients

• 1 Wellborn 2R Ranch Chuck Roast, 3 to 4 pounds
• 1 stick unsalted butter
• 6 to 8 whole pepperoncini peppers
• 1 packet ranch seasoning
• 1 packet au jus gravy mix
• Optional, 1 teaspoon black pepper

No added salt needed. The seasoning handles that.

How to Make Mississippi Mud Roast

Step 1. Prepare the roast
Place the chuck roast in a slow cooker or heavy Dutch oven. Do not trim the fat.

Step 2. Season
Sprinkle the ranch seasoning and au jus mix evenly over the top of the roast.

Step 3. Add butter and peppers
Place the stick of butter directly on top. Scatter the pepperoncini peppers around and over the roast. Add 2 to 3 tablespoons of pepper juice if you want extra heat.

Step 4. Cook low and slow
Slow cooker
Cook on low for 8 hours or until fork-tender.

Dutch oven
Cover tightly and cook at 275°F for 4 to 5 hours.

Step 5. Rest and shred
Let the roast rest for 15 minutes. Shred with forks directly in the juices.

Serving Ideas

• Over mashed potatoes
• On toasted bread for sandwiches
• With egg noodles
• Alongside simple green beans

The juices are the sauce. Do not waste them.

Storage and Leftovers

This roast keeps well.

• Refrigerate up to 4 days
• Freeze up to 3 months

Reheat gently with the cooking liquid.

Why This Recipe Works

• Chuck roast breaks down slowly and evenly
• Butter adds richness without overpowering beef flavor
• Pepperoncini cut through the fat
• Simple seasoning lets the meat do the work

This is not a fancy recipe. It is a reliable one.