Brown Sugar Mississippi Pot Roast

Why You’ll Love Brown Sugar Mississippi Pot Roast Recipe

I enjoy this recipe because it requires minimal hands-on work but delivers maximum flavor. I like how the brown sugar softens the savory seasoning, creating a comforting, well-rounded taste. The slow cooker does all the hard work, and I always end up with melt-in-your-mouth beef that feels perfect for family meals or gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
3–4 pounds beef chuck roast (or rump roast)
1 packet (1 ounce) ranch seasoning mix (make sure it’s halal)
1 packet (1 ounce) au jus gravy mix (check for halal certification)
½ cup brown sugar, packed
6–8 pepperoncini peppers (optional: for a little heat and tang)
1 cup unsalted beef broth (or water)
4 tablespoons unsalted butter (halal-certified)
Fresh ground black pepper to taste
Salt, if desired (optional)
Fresh parsley or herbs for garnish (optional)

Directions

I begin by patting the beef roast dry with paper towels to remove excess moisture. If I have time, I sear the roast in a hot skillet with a little butter until it’s browned on all sides, which adds extra depth of flavor. I then transfer the roast to the slow cooker.

In a small bowl, I mix together the ranch seasoning, au jus gravy mix, and brown sugar until evenly combined. I sprinkle this mixture over the roast and add the pepperoncini peppers on top. I pour the beef broth around the roast and place the remaining butter pieces over it.

I cover the slow cooker and cook on low for 7 to 8 hours, until the beef is fork-tender. Once done, I remove the roast, shred it with two forks, and return it to the slow cooker so it can soak up the sauce. I garnish with fresh parsley if desired and serve warm.

Servings and Timing

I usually get about 6 servings from this recipe. The total time is around 8 hours, including about 15 minutes of prep and slow cooking time.

Variations

I sometimes add sliced onions or baby potatoes for a complete one-pot meal. When I want more tang, I add a bit of the pepperoncini juice. For extra richness, I stir in a splash of broth at the end and let it simmer briefly before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove or in the microwave with extra sauce to keep the beef moist.

FAQs

Can I skip searing the roast?

I skip it when I’m short on time, though searing adds extra flavor.

What cut of beef works best?

I prefer chuck roast because it becomes tender and juicy after slow cooking.

Can I cook this on high?

I cook it on high for 4 to 5 hours when needed, though low gives the best texture.

Is the brown sugar too sweet?

I find it perfectly balanced with the savory seasonings.

Can I make this ahead of time?

I often make it a day ahead, and the flavor improves overnight.

Can I freeze the pot roast?

I freeze it with the sauce for up to 2 months.

How do I thicken the sauce?

I let it simmer uncovered or mash some of the beef back into the sauce.

Can I add vegetables?

I add carrots or potatoes during the last few hours of cooking.

Is this recipe spicy?

I find it mild, with gentle heat from the pepperoncini.

What should I serve it with?

I like serving it with mashed potatoes, rice, or crusty bread.

Conclusion

I keep this brown sugar Mississippi pot roast in my recipe rotation because it’s comforting, flavorful, and incredibly easy to make. It’s a slow-cooked classic that always delivers tender beef and a rich sauce I never get tired of enjoying.