Making Mississippi Pot Roast Pizza is simple and straightforward. Follow these steps to create your pizza masterpiece:

1. Prepare the Roast: In a slow cooker, place the beef chuck roast. Add the ranch dressing mix and au jus gravy mix, followed by the sliced pepperoncini and their juice.

2. Slow Cook: Pour in 1 cup of water and cover the slow cooker. Cook on low for 8 hours or until the meat is tender and easily shreds with a fork.

3. Shred the Meat: Once cooked, remove the roast from the slow cooker and shred it using two forks. Set aside the shredded meat and some of the cooking liquid for later.

4. Preheat Oven: Preheat your oven according to the instructions for your pizza crust, usually around 425°F (220°C).

5. Assemble the Pizza: Roll out the pizza crust on a baking sheet or pizza stone. Spread a thin layer of ranch dressing over the crust.

6. Add the Beef: Scatter the shredded Mississippi pot roast evenly over the pizza crust, using as much or as little as you prefer.

7. Cheese it Up: Top the meat with shredded mozzarella cheese, ensuring even coverage.

8. Bake: Place the pizza in the preheated oven and bake for 15-20 minutes or until the cheese is bubbly and golden brown.

9. Final Touch: Once baked, remove the pizza from the oven and drizzle additional ranch dressing on top.

10. Garnish: Sprinkle with fresh parsley if desired, adding a pop of color and flavor.