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.
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Mississippi Pot Roast {The BEST EVER Pot Roast}
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
- 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.
- Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. Enjoy!
Video
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.
Nutrition
Lauren N says
Can I cook this on high if I don’t have enough time?
Ashlyn says
Hi Lauren, I only recommend cooking this on low for best results.
Laura Stotler says
This has been an all time favorite in my house! Also, as avid outdoorsmen, we dont usually eat beef, so I always cook this with a venison roast. Tender and buttery every time. It just falls apart in the crock pot!
Thank you!!!
Angie Chandler says
Made this tonight and it was SO delicious! Meat was super tender and the taste was wonderful! Served with mashed potatoes, peas and Hawaiian rolls. Will definitely make this again. I don’t like the fat of a chuck roast (normally use other cuts when making a regular roast) but know it adds to the flavor 🙂
Note: I used 10-12 of the peppers and cut up half a stick of real butter to lay on top
Michael Coon says
If you dont have pepperoncinis, would cherry peppers or peppdews work as well, do you think?
Ashlyn says
Hi Michael, I’ve never tried it with those kinds of peppers so I’m not sure how it would turn out. If you give it a try, please let me know how it goes!
Shannon says
Should I be mixing the ingredients as it cooks?
Ashlyn says
No you don’t need to do that. Just shred the meat at the end and stir then.
MJB says
This recipe was originally created by Robin Chapman of Ripley, Mississipi in the 1990s when she changed up a recipe given her by her aunt, to make it less spicy & more acceptable to her family. She shared it with a friend, Karen Farese, who eventually contributed the recipe to a cookbook compiled by her church, the Beech Hill Church of Christ, where the recipe was simply called roast beef, but it was shared on from there and eventually was dubbed the Mississippi Pot Roast. This history was published in the magazine, Southern Living. I figure the lady ought to get credit for this excellent recipe. Also, the leftovers are indeed good in Cottage Pie (that is an English beef pie) Technically, Shepard’s Pie is Irish and made with lamb or mutton- hence the name. I am not a big fan of lamb, although I have had excellent Greek lamb. It is amusing I think that Cottage pie once meant any meat pie before it became more specific to beef, while Shepard’s Pie, once specifically related to sheep is now taking over as the catch-all name for various meat pies made with mashed potatoes on top.
Krissy says
Do you use jarred pepperoncini or fresh?
Ashlyn says
Jarred.
Briana says
I was excited for this but it failed me I used a 3.5lb chuck roast cooked on low for 8 hours and it’s tough not falling apart at all ????
Ashlyn says
Hi Briana, it just needs to cook longer. If you give it more time it will fall apart.
Lisa says
I’ve had this same issue. Cook it on high for that time and it’ll be tender. The longer you cook it, the better.