Description
This Mississippi Pot Roast Dip is a savory, cheesy twist on the beloved comfort food classic. With tender shredded beef, zesty ranch, and melty cheese, it’s perfect for game days, parties, or cozy nights in.
Ingredients
2 to 3 pounds chuck roast
1 packet ranch seasoning mix
1 packet au jus gravy mix
0.5 cup unsalted butter
6 to 8 pepperoncini peppers
2 tablespoons pepperoncini juice
8 ounces cream cheese
1.5 cups shredded mozzarella cheese
0.5 cup shredded cheddar cheese
Optional chopped parsley or green onion for garnish
Instructions
1. Place your chuck roast in a slow cooker. Sprinkle the ranch seasoning and au jus mix over the top, then add the butter, pepperoncini, and juice. Cover and cook on low for 8 hours or until the meat shreds easily.
2. Once cooked, remove the roast and shred it using two forks. Discard any large pieces of fat. Return the shredded beef to the slow cooker juices to soak up all the flavor.
3. Transfer the beef and a good portion of the cooking juices into a large oven-safe skillet or baking dish. Stir in cream cheese, mozzarella, and cheddar until everything is melted and combined.
4. Bake at 375°F (190°C) for 15-20 minutes until the dip is hot, bubbly, and golden on top. Top with parsley or green onion if desired.
Notes
Use a well-marbled chuck roast for the best texture.
You can prep the dip ahead and bake just before serving.
For extra heat, stir in sliced jalapeños or crushed red pepper.
- Prep Time: 15 minutes
- Cook Time: 8 hours 20 minutes
- Category: Appetizer
- Method: Slow cooker + Oven
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 370
- Sugar: 1g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 90mg
Keywords: mississippi pot roast dip, cheesy dip, slow cooker beef dip