Mississippi Pot Roast – The most delicious pot roast you will EVER eat! Made with just five simple ingredients and slow cooked in the crockpot, you are going to fall in love with this!
I am very excited about today’s recipe. I have literally made it four times since getting the recipe from my mother-in-law just a few weeks ago. It is hands-down the BEST roast I have EVER eaten!
Seriously, y’all, I am in love with this pot roast and so is the rest of my family!
Like I said, I cannot take credit for creating this Mississippi Pot Roast recipe. It is just one of the many amazingly yummy recipes I have gotten from my mother-in-law over the years. Her homemade spaghetti sauce is one of the most popular recipes on my site, and it’s also one of my personal favorites.
What is Mississippi Pot Roast?
Mississippi Pot Roast is a combination of five simple ingredients that all cook together in your slow cooker. It’s typically made with a chuck roast, which is inexpensive and easy to find at most grocery stores. You can also makes this with other cuts of meat, like I have with Mississippi Pulled Pork.
Cooking a chuck roast over low heat in your crock pot yields incredibly tender results, and the other ingredients added to this roast give it incredible flavor!
Now I have no answer for you as to why this is called a Mississippi Pot Roast. But if all food that comes out of Mississippi tastes as good as this, then I might have to pack my bags and head over there! It’s the south, so it’s automatically an awesome state, I say.
The simplicity of this Mississippi Pot Roast is where its try beauty lies.
What do you need to make Mississippi Pot Roast?
Here’s the beauty of this roast. It’s so simple! You’ll need:
- a chuck roast
- ranch dressing mix
- au jus gravy mix
- butter
- jarred pepperoncini peppers
All of this comes together to make the tastiest, tenderest, most delicious pot roast ever.
How do you make Mississippi Pot Roast?
This style of recipe is one of my favorites because it’s so easy. It’s a great dump and go kind of recipe. All you do is:
- Place the chuck roast in the bottom of your crock pot.
- Sprinkle the ranch and au jus mixes over the top of the roast.
- Add the butter and pepperoncini peppers.
- Place the lid on top and cook over low heat for 8 hours or more.
We’ve eaten this over rice and mashed potatoes and I loved it both ways. My mother-in-law also suggested it for sandwiches, so we might try that next!
How do you make Mississippi Pot Roast in the Instant Pot?
I get this question all the time! All you need to do is add your ingredients to your Instant Pot, add about 1 cup of beef broth, then cook over manual high pressure for one hour. Let the pressure release naturally and you are good to go.
NOW, having said all of that, I MUCH prefer to make my roast in the crockpot. The flavors and texture are just better overall in my opinion.
Is Mississippi Pot Roast Keto?
Yes! If you’re following a Keto plan, you are in luck! This recipe is very low in carbs, so it will fit right in with your diet. My one suggestion would be to serve it with some delicious low carb sides like mashed cauliflower, cauliflower rice, or garlic roasted asparagus.
If you share this Mississippi Pot Roast or any other recipe from my site on Instagram, tag #belleofthekitchen so I can see what you’ve made! And follow me @thebelleofthekitchen, too!
Mississippi Pot Roast {The BEST EVER Pot Roast}
This Mississippi Pot Roast is the most delicious pot roast you will EVER eat! Made with just five simple ingredients and slow cooked in the crockpot, you are going to fall in love with this!
Ingredients
- 1 (3-4 pounds) chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/4 cup butter
- 4-5 pepperoncini peppers
Instructions
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Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.
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Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. Enjoy!
Recipe Video
Recipe Notes
- Do not add any water or broth to this! It will make enough liquid as it cooks.
- This tastes delicious with potatoes and carrots! I like to add a few quartered russet potatoes and a large handful of baby carrots to the crockpot when there is about 1-2 hours left of cooking time.
Carly says
May 6, 2019 at 11:30 amIf I can’t find Au Jus anywhere at the grocery story, can I use brown gravy instead?
Ashlyn says
June 5, 2019 at 7:24 amYes, others have used this with success.
Janess H says
May 1, 2019 at 1:37 pmThis is absolutely delicious and super easy to make however, the carb count is wrong. You have 2 carbs – each serving of au jus has 1 gram carbs but there are 12 servings in each packet so 12 carbs from that. Also, each serving of ranch has 1 gram carbs but there are 16 servings in each packet so 16 carbs plus 12 = 28 carbs total.
I am following the keto diet but still make/eat this in moderation (a difficult task!) – just thought you might want to update to reflect the correct nutritional value.
Goody smith says
April 25, 2019 at 6:41 pmMy chuck roast was tender but did shred. Why? I cooked it 8 hours on low in crockpot.
Jessica says
April 24, 2019 at 6:09 amI absolutely LOVE this recipe! I make it often and also use different types of meat like chicken breast sometimes. I do have a question though. My roast is frozen and I don’t have time to let it defrost, can I still cook it and just cook longer or maybe on high instead of low? If I cook on high, how long? Thanks!!
Ashlyn says
June 5, 2019 at 7:26 amHi Jessica, I would recommend defrosting it first! And I always cook this roast on low for best results.
Narina Jeson says
April 21, 2019 at 3:59 pmThese look absolutely delicious! You have amazing food photography too :] Thank You So Much for this awesome sharing! Exited to try this Tonight
Beth says
April 15, 2019 at 3:02 pmOmg made it yesterday. Put carrots and potatoes in the bottom. Never made a chuck roast before I will from now on. This recipe was easy and delicious. Thank you
Jamie Hartman says
April 10, 2019 at 3:28 pmOMG, where has this been my whole life? I stumbled across this recipe about a month ago and tonight will be the second time we’re having it for dinner. I love the simplicity of it and the flavor is OUT OF THIS WORLD!!!! I will never eat another beef roast any other way from now on!!
Michele says
April 19, 2019 at 8:53 pmHello, I’m going to make this today and wondered how many pepperchinis you use? The whole jar? Do you also use the juice from the pepperchinics?
Terry says
May 27, 2019 at 10:00 amThe number of peppers depends on personal taste. It’s important to mention that they don’t add any heat what so ever. Personally I add 6-8 peppers and about 1/4 cup of the pepper juice. It really adds to the complexity of flavors.
In the end, you can’t go wrong. I add potatoes, carrots and mushrooms to the crockpot before I put the roast in. I’ve also done it without these, only cooking the roast. It’s great both ways.
Janet says
May 28, 2019 at 3:16 pmI use some of the juice from the pepperchinis and about 8 – 10 of the actual pepperchinis. I put thick sliced onions on the bottom of the crock pot and a couple tablespoons of EVOO. The butter makes it so decadent and rich tasting. I’m on KETO so I serve over riced cauliflower and I am a happy girl!!
Katey says
April 9, 2019 at 7:12 amWould it work with a frozen roast? Or should it be thawed first? Thank you!
Ashlyn says
June 5, 2019 at 7:26 amI’d recommend thawing it first!
Abby says
April 8, 2019 at 12:30 pmThis is one of my go to recipes now!! Everyone in my family absolutely loves it!!! That’s a miracle. 😜🙌🏼 Thank you. I am curious what the serving size is for that nutrition info? Thank you in advance.
Stacey Fassbender says
April 6, 2019 at 6:17 pmFound this recipe on Facebook after a friend asked for a quick dinner idea. I have just died and gone to heaven!!! My family loved the roast and insisted I cook it again soon Thank you Belle if the Kitchen
Kate says
March 30, 2019 at 10:01 amAshlyn, this was wonderful! Never knew that those flavors would come out as they did in this beautiful dish! Follow the recipe word for word!!!
Danielle Wolter says
March 25, 2019 at 5:53 ami have never made or eaten Mississippi pot roast before, but now i feel like i need it. it looks so juicy and delicious! def something i need in my life!
Adrianne says
March 25, 2019 at 5:50 amOh wow!! I wish I hadn’t already had dinner as then I could whip up this for dinner. This looks fabulous. The photos are very appealing and I can smell how amazing my home will be when I make this dish. Thank-you for a great recipe!
Noelle says
March 25, 2019 at 4:33 amMy mom use to make a recipe just like this growing up, miss it! Can’t wait to try this one
Dannii says
March 25, 2019 at 4:08 amNow that looks like my kind of comfort food. Even better that it is served on mashed potato!
Natalie says
March 25, 2019 at 12:41 amI love pot roast! Looks so delicious and comforting ♥
Kristy from Kentucky says
March 24, 2019 at 5:50 pmI have made this three times in the three weeks since I discovered your recipe. It is delicious and SO EASY! I add carrots and serve with mashed potatoes (Bob Evans pre-made). An easy, hot home-cooked meal!
Gee Butler says
March 19, 2019 at 4:20 amGreat recipe! A definite favorite of my family, who requests it at least once a month. Best Ever!!!
Debra Johnson says
March 16, 2019 at 7:42 amIve put baby carrots and small potatoes in at the same time as the roast and they turned out good.
Lou Victoria says
April 20, 2019 at 1:37 pmSo if use double the amount of roast meat do you usually double the amount of the ingredients such as the peppers ranch dressing mix and I was you sauce
Ashlee T says
March 13, 2019 at 7:11 pmWow, this was sooo good! It was so simple to make and so good, my whole family ate it right up! I will definitely make it again, I might add some carrots next time.