Is Mississippi pot roast actually spicy?
Not usually. Jarred pepperoncini are more tangy than hot. If you want more heat, add 1 to 2 tablespoons of the pepperoncini brine or a pinch of crushed red pepper.
Do I need to add water or broth?
Usually, no. The roast releases plenty of liquid as it cooks, and the butter makes the sauce feel rich. If your slow cooker runs hot, your roast is smaller, or things look a little dry around the edges, add 1/4 cup beef broth as insurance.
How do I know it is done?
The real test is texture: it should shred easily with a fork. If you like numbers, the thickest part is typically around 195 to 205°F when it is shred-tender.
Can I use a different cut of beef?
Chuck roast is the go-to because it shreds beautifully. Brisket works but takes longer and tends to slice better than it shreds. Bottom round can work in a pinch, but it is leaner and will not be as luscious.
Should I sear the roast first?
Optional. Many classic versions skip it. Searing adds deeper beef flavor, but if you are chasing weeknight ease, skip it and no one will call the police.
How do I keep it from being too salty?
Ranch and au jus packets vary a lot by brand. Use unsalted butter, go light on the brine at first, and taste the gravy near the end before adding anything extra. If it still tastes intense, stir in a splash of broth or water and let it heat through.
How do I thicken the gravy?
Most of the time it is rich and spoonable as-is. If you want it thicker, simmer the juices in a saucepan for 5 to 10 minutes. For extra body, whisk in a slurry of 1 tablespoon cornstarch + 1 tablespoon cold water and simmer until glossy.
