Making Mississippi Pot Roast Pizza is a straightforward process. Follow these steps to create this delicious dish:

1. Prepare the Roast: Preheat your oven to 275°F (135°C). Place the chuck roast in a baking dish and sprinkle the ranch dressing and au jus gravy mix on top. Pour the beef broth around the roast and add the pepperoncini peppers.
2. Slow Roast the Beef: Cover the baking dish with aluminum foil and place it in the oven. Roast for about 3-4 hours, or until the beef is tender and easily shreds with a fork.
3. Shred the Beef: Once cooked, remove the roast from the oven. Let it cool for a few minutes, then shred the beef using two forks. Mix it with the juices and pepperoncini in the dish.
4. Prepare the Pizza Dough: While the beef is cooling, prepare your pizza dough according to the package instructions. Roll it out on a floured surface to your desired thickness.
5. Pre-bake the Crust: Preheat your oven to 450°F (232°C). Place the rolled-out dough on a baking sheet or pizza stone. Pre-bake the crust for about 5-7 minutes, or until it starts to firm up but isn’t browned yet.
6. Add the Toppings: Remove the pre-baked crust from the oven. Spread the shredded pot roast evenly over the crust. Top with shredded mozzarella and cheddar cheese.
7. Bake the Pizza: Return the pizza to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the crust is golden brown.
8. Garnish and Serve: Once baked, remove the pizza from the oven. Drizzle with olive oil and garnish with fresh parsley if desired. Allow it to cool for a few minutes before slicing.