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 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.
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. A chuck roast, ranch dressing mix, au jus gravy mix, butter, and some jarred pepperoncini peppers come together to make the tastiest, tenderest, most delicious pot roast ever.
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!
Seriously, try it. You won’t regret it!!
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!
- 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
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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!
*Do not add any water or broth to this! It will make enough liquid as it cooks.
This looks sooooo good!! I bet those peppers add so much flavor!
It’s awesome .!!
I am making this as we speak. I tossed some baby carrots and small Yukon gold potatoes in also.
Sounds delicious!
Gayle, try a turnip or two cut up as you would potatoes. They are delicious this way.
How was it with the potatoes and carrots? I was thinking about adding these things myself, as I am making this now.
I’ve put in a bag of the small yellow potatoes, halved and a bag of baby carrots. It was amazing.
It is WAY better than I expected! Hands down my favorite pot roast recipe. You won’t be disappointed.
My meat is tough to break apart after 8 hours on low.
they really do! i recommend Browning the roast before placing it in the slow cooker. It’ll give you more flavor.
I have had it both ways, with peppers and without peppers. I didn’t really notice a difference. Just saying!
I add a little bit of pepperchini juice at the beginning of the cook and a bit more about 30 mins before its done to keep some of the tartness. Makes a world of difference
I have been wanting to make this for the longest time, so thanks for sharing the recipe — looks amazing!
I have never made pot roast before because I am afraid of cooking meat. I think I will give it a try after seeing how delicious this looks.
It’s super easy and not intimidating. This is fool proof.
I can see being afraid of spiders but not of cooking meat Invest in an instant read thermometer. It takes the guesswork out of guessing when it’s done. Easy!
The flavor the pepperconcini gives this must be utterly amazing.
I love cooking pot roast in the slow cooker! It comes out so tender and delicious!
This is the only way I make roasts now! It is absolutely delicious. We eat it with some buttered egg noodles and it makes a great meal.
After trying this recipe once, it was soo delicious! I won’t make it any other way!
Helllllooooooo, comfort food! Ashlyn, this looks absolutely amazing!
One of the best pot roast recipe I’v seen lately! 😀
This is a new one on me… We love pot roast and only 5 ingredients?? Certainly have to try this..
Thank you… :O)
Hope you enjoy it, Ross!
will this work with a boston butt pork roast?
Hi Stephanie, I think I answered your question on Facebook, too! Anyway, I’ve never tried this with a Boston butt before but I’m sure it would work well, too. Flavors might be a little different since it’s a different kind of meat. Let me know if you try it!
I’ve made this with the ranch packet and onion soup mix(instead of au jus). Have any other readers done both, and which do you prefer?
I make this with venison and it’s fantastic. I would assume just about any kind of red meat would be good.
Wouldn’t the pot roast get ruined without using water or stock?
Hi Steve! Nope you don’t need any liquid. It magically creates its own gravy. I promise!!
Ty Ashlyn but I never heard of cooking a pot roast with out water or stock.I believe you.Again ty
Slow cooker. High or low setting?
The low setting!
Also. Can the meat have a 2nd layer in crock pot?
Do you mean like two roasts on top of each other? I haven’t tried that before so I’m not sure how it would work.
I made this last night and LOVED IT. In response to a question someone asked, YES, you can layer two meats. I couldn’t find a 3-4 pound chuck roast, so I used a 2.3 lb roast and a 1.3 lb roast. I mixed the packets evenly on top of each roast, with one roast on top of another. Turned out perfectly. Both meats fell apart on fork.
Yay!! Thanks for the input, Rachel! Glad y’all liked it!
I added beef stock to mine
Unnecessary
No—slow cooking produces juices. Wonderful!!
I have a just over wlb roast how long should i cook that for?
Hi Christina, for some reason I’m not seeing the weight of your roast?
It was 3 lb it turned out amazing
Yay! So glad to hear that!
Wow, Ashlyn! You were not kidding. This pot roast is AMAZING! I just made this recipe today and everyone raved about it. I couldn’t find au jus gravy packets at my grocery store so I substituted with a brown gravy packet instead. I’m not sure what difference it makes in the flavor, but it was one of the most delicious pot roasts I’ve ever made. It’s definitely going into our meal rotation..
Sooooo glad to hear that y’all enjoyed this, Carrie! Thanks for sharing your tip on a substation, as well! I’m sure that will help someone else out that can’t find the Au Jus mix!
I am glad to see this comment- went to the store yesterday for au jus mix and couldn’t find it. So glad someone else used brown gravy-can’t wait for dinner.
Yay! Hope you enjoyed it, Abby!
Could I add baby carrots to this?
Definitely!
I found this recipe by “The Country Cook” and she used 1 packet dry onion soup mix. Very good!
I’ve always used a brown gravy packet & loved it but I did use the au jus this time & Omg… It was unbelievable! I couldn’t find the peppers that the recipe called for so I used a partial can of jalapeños and it gave it a small bite but I absolutely loved it! It was the best roast I’ve ever had. My son said it was a little salty for him but I totally didn’t agree.
Very interesting details you have observed, thanks for posting.
In my crockpot right now. Smells really good!
Hope you enjoyed it, Tabi!
Looking forward to my delicious dinner when I wake up! (Crock pot dinners are the way to go for us night shifters) Am excited for a new pot roast recipe to add to my collection. Thanks so much!
Ah yes, slow cooker dinners make complete sense for night shifters! Hope you enjoyed this, Jackie!
Did u use cooking bag in crock pot?
Hi Dorothy! I use slow cooker liner bags all the time and definitely in this recipe, too!
Could I cook this on high? If so how long? 4 hours?
Hi Sherry, I’ve never cooked this on high before. Since it’s a chuck roast, it’s one of those cuts of meat that needs to be cooked low and slow, so for the best flavor and texture I’d recommend sticking with the low setting!
I have cooked it on high and it’s just as tender. It’s kinda hard to go wrong with a pot roast in the crock pot. I’ve never added the peppers though. Could you explain the flavor to me. Im imaging a vinegar tasting roast. Is that the case??
No I wouldn’t describe it as a vinegar flavor. More just a rich, savory flavor!
I fixed this two days ago and it was wonderful! Even without the pepperoncinis (didn’t have them on hand so used some red pepper flakes instead) it was seriously delicious. I happened to cook it on high for five hours (had a three pound roast) and it turned out very tender. Thanks so much for this recipe! I’ll be using it often.
So glad to hear that, Gail!
Omg! Nothing should taste so good!! And…I didn’t have to buy 29 items!! I love this recipe n love you! Thank you! Delicious! Delish!! Delicious!!
Haha yes!!! The simple ingredients are one of my favorite things about it! Glad you enjoyed it!
It’ll work fine on high. Four hours sounds about right, maybe five, just taste it as you go along.The meat will break down and be just as fall apart tender as cooking on low. For me, it’s just a matter of convenience as to whether I’ll be out of the house for 8 hours or 4 as to whether I cook a pot roast on low or high. I’ve not noticed any difference in texture or flavor.
Anyhow, I’m making this tonight in the pressure cooker! I’m looking at around 45 minutes.
Just made this today. It was sooooo delicious. I made it just as the recipe states, it was a complete winner with the family! We made it into a sandwich with sweet Hawaiian rolls. It was amazing, I’m excited for the leftovers!!
Sounds perfect on Hawaiian rolls! I’m trying that next time! Glad y’all enjoyed it, Dayna!
Do I have to use the peppers does it make a difference ? Can I use jalapen Peppers or even banana peppers?
Hi Tomica, I’ve never tried it with any other kind of pepper. A different pepper would definitely change the flavor, so I wouldn’t recommend it.
It was awesome. Next time I may cut the Ranch and Au Jus mix in half and see how it turns out. Those are pretty high in sodium. I bet a dry roux would be good too to substitute for the Au Jus. Just thinking out loud. Haha
A roux sounds good for sure! Glad you enjoyed it, Frank!
I agree Frank. Served the meal tonight with mashed potatoes and everyone enjoyed it but also commented on how salty it was. Using all of the packet mixes dry introduces a lot of salt though I did use unsalted butter. I like the approach but next time will experiment with my own mix of herbs and spices (most of which are listed on the packets) in order to control the salt.
OH. MY. GOSH. Just made this for dinner and it was unbelievable. Absolutely delicious. Your MIL is a genius.
Thanks Amber!!!
i accidentally bought Ranch Dip mix. Will that work as well?
I can’t do hot foods due to bad reflux. Do the pepperonis make it it hot (heat)?
Hi Amy, so sorry for the late response. I’ve been pretty sick and have been taking a break. To me they don’t add heat, just flavor. When you eat it, just discard the peppers to avoid biting into them. Enjoy!
Hi Kathie, so sorry for the late response. I’ve been pretty sick and have been taking a break. I’ve purchased that by mistake as well and have used it with no problems. Enjoy!
Thank you for this answer/reply. I too suffer from reflux so this would be one of my questions as well. Thanks again!
No problem, Bev!
Google Robin Chapman and you will see why it’s call Mississippi Pot Roast. Saw her on The Kitchen last night. Great story! Haven’t tried it yet, but I plan on doing it this weekend!
Thanks for the tip, Dee!
Yes, this is Robin Chapman’s original recipe. Saw her on The Kitchen, as well.
What does the ranch do? Is it nescessary?
Also can I add potatoes
Hi Colene, the ranch seasoning adds a lot of flavor, so I would definitely say it’s necessary. And yes, feel free to add potatoes!
Do you brown the roast before you put it in the crock pot
Hi Dana, I don’t! I know some people like to, but for me the flavor is amazing without that extra step!
If i want to add potatoes and carrots, do i need to add any broth or water?
Nope! No need to add any extra liquid!
If adding potatoes, would you put in for the full cook time or add later? If adding later, how long will they need to cook?
Do you use the juice in the jar of peppers. I’m making this now. 🤗
Hi Kathy, so sorry for the late response. I’ve been pretty sick and have been taking a break. I just use the peppers, not any juice. Enjoy!
In the original recipe by Robin Chapman, she says her son loves the peppers, so she uses all of the peppers plus the juice.
Dounnds fantastic, I’ll be out of the country visiting family for Christmas. This potroast sounds like it eould be great for Christmas dinner. I could buy the meat there & take packs of the dry mixes with me. Only one problem: there will be no slow/cooker availabke. Do you think it would be possible to use a regular large covered pan on top of the stove or in the oven and just cook it with low heat for many hours?
So sorry for the late response, Sue. I’ve been very sick and have been taking a break for awhile. I’ve only ever made pot roast in the slow cooker, but I think you could have success cooking it in the oven as well. Here is a link from Allrecipes for cooking a roast in the oven. I would use the ingredients from the Mississippi Roast and follow the instructions on that site for time/temp, maybe adding a bit of beef broth for moisture. Hope that helps!! http://allrecipes.com/recipe/14621/beef-pot-roast/
Do you have instructions for cooking this in an Instant Pot, time-wise?
Hi Rachel! I’ve made it in the Instant Pot at 55 minutes of high pressure. I still prefer the slow cooker version of this recipe though! It was more flavorful in the slow cooker in my opinion!
Made it..amazing flavor.. Only thing I did different was browned the meat for a few minutes on both sides and added 1/4 cup of water to the bottom..
Glad you enjoyed it, Kathy!
I forgot to buy tha ranch mix can I use ranch dressing ?
Hi Kaileigh, sorry for the late response. I’ve been pretty sick lately and have taken a break. I wouldn’t recommend the prepared dressing; the mix is a seasoning to add flavor to the meat so the prepared dressing wouldn’t have the same effect. Hope you enjoy it if you give it a try!
I tried this and fed it to my Mother (she always has to eat ketchup with chuck roast)… We all loved it!!! And she never opened the ketchup… Then called me later to get the recipe!!!! I’ll never make any other kind of roast again!!
So glad you and your mother enjoyed it, Christi! Makes me happy to hear!
It tasted great! But the meat was super tough, hard to cut & did not fall apart like I thought it would. I definitely had 4 pounds, maybe a little over. Should I have cooked it longer since the cooking time in your recipe was for 3-4 pounds?
Hi Kari, I’d say could cook it a little longer. Sometimes I use a smaller roast (around 2.5 pounds) and use the same amounts of ingredients and it always falls apart easily. 4 pounds may just need a bit longer!
Hi Ashlyn,
I’m going to make this tomorrow for Easter (my boys don’t like ham – go figure)!
When you made the 2.5 lb roast did you also cook it on low for the full 8 hours?
Hi Sue! Yes I do cook it for about 8 hours still.
What other type of beef roast cut could you use besides a chuck. my son doesn’t like all the fat in the chuck.
Hi Terry, I’ve only ever tried this with chuck roast but I think you could also try it with a rump or bottom round roast.
I’ve made this in the past and loved it! Have you ever added a constarch mix and thickened it up a little?
Hi Ali! I’ve never tried that before but have heard of others doing it! I might try it sometime, though. Would be nice to go on the mashed potatoes!
Can I use homemade beef stock instead of the beef packet. I’m allergic to msg and preservatives so I can’t use any of the package gravies or mixes.
Hi Linda, I’ve never tried it like that, but let me know how it turns out if you give it a try.
Today was my first time making a roast so I searched the internet for something simple when I came across your site. I must say that I will never make a traditional roast. My house smells like what I only hope heaven is like and the flavor is AMAZING! I just subscribed to the site and am so excited to try other recipes!
Yay Michelle! So glad you enjoyed it! This is by far our favorite roast as well. Thanks for subscribing as well; happy to have you!
Have you ever added potatoes to this revipe?
Hi Jan, we have and it still tasted great!
recipe*
Hi all, I’ve made this particular roast several times and it’s amazing, I just threw everything in the crockpot and now I’m at work but I forgot to add the gravy pack, do you think it will be okay without it? 🙁
Just now seeing your comment, Lorita! How did it turn out?
I in the pictures the meat is in a bag. Is that a must? is that part of the recipe?
Hi Crystal, that’s just a slow cooker liner. I use those to make clean-up easier, but it’s not necessary at all! Enjoy!
Ohmygoodness… this truly is the best pot roast I’ve had. And soooo incredibly easy. It smells so good as it’s cooking, the hardest part is waiting for it to finish cooking the last 4 hours. We ate it as an open faced sandwich the first night and had the left overs over a baked potato. I should have bought a bigger roast. Thank for sharing the recipe.
I love the idea of eating it over a baked potato! Totally trying that! Glad y’all enjoyed it, Rebekah!
I made this last night and it is delicious!!! Best pot roast recipe I’ve tried. Thank you for sharing!
Yay!! Glad you enjoyed it and thank you for your comment!
Have you ever added potatos and carrots to this roast? This is my favorite way to cook roast but my husband wants the potatos and carrots. What do you think?
Hi Karen! I have added potatoes and carrots a couple of times and it came out great. Enjoy!
This is exactly what I wanted to know – thank you, Ashlyn!
Btw…does this make enough liquid that you could use it as a thick beef stew (when you add veggies) instead of a pot roast?
Hi Alicia! It does make a good bit of liquid, but you would probably want a bit more if you’re going for a stew. I’d probably add some beef broth to make it into a stew, but just enough to get the consistency you like.
Could I add veggies and potatoes to this recipe or is just meant to have those ingredients?
I’m new to crockpot cooking 🙂
I made your cilantro chicken and egg noodles pasta the other nights (DELICIOUS)
Hi Paige! So glad you’re enjoying the recipes! Yes, you can definitely add veggies to this! We’ve added carrots and potatoes before. 🙂
Oh my gosh! I have got to try this, it looks SO delicious!
Thank Lisa!
This is one amazing looking pot roast and piled on those mashed potatoes looks like the most amazing Sunday dinner!
Thanks Julie! It’s perfect for Sunday dinner!
HI. Have you seared the meat before putting in the crock pot? I’m wondering if it makes a difference as I usually sear my meat when I make a regular pot roast.
Hi DeAnna, no I have never seared the meat for this roast before. I usually sear the meat for beef stew and do like the flavor it adds. You could definitely do it for this one, but I promise the flavor is excellent without that step! Let me know if do you try it though and how you like it!
This is the perfect kind of meal for when I have company. They will love it and it’s easy on the cook!
This is perfect for company, Debi!
That is just about the best looking pot roast I’ve seen. My folks are visiting next week, I know we would all enjoy this amazing meal!
Oh yes! Hope y’all enjoy it, Debra!
It looks absolutely delicious! I’m putting it on the menu to try soon!
Yay hope you enjoy it, Michelle!
This roast is making my water mouth. Love the simple ingredients. Trying it this week!
Thanks Sandra! Hope you enjoy it!
My parents had a restaurant when I was little so I love her tomato sauce but I will try your mom’s too. I can’t resist trying family recipes. I have wanted to try this pot roast recipe for a while and I have a roast ready to go!
Awesome Jennifer! Hope you enjoy it!!
This is just up my alley! This looks sooo good!!
Thanks Deanna!
I keep meaning to try this recipe—thanks for the reminder!
You’ll love it, Justine!
We love this recipe!!
We do too! Thanks Michaela!
I made this awhile ago after finding it on Pinterest, it is THE best way to make a roast ever!! I love it and will never change again. I usually take potatoes to a mandolin and cut them up thin like potato chips and put them at the bottom of the crockpot, they are flavored by all the juice and seasoning and are amazing!! I usually do it on top of the stove but was looking for crockpot times and found your site. Thank you!!
Oh yum, I love your method of cutting the potatoes! Totally trying that! So glad y’all are enjoying this, Lisa!
Well you talked me in to it,will try Tomorrow and I am going to put potatoes and carrots in mine will let you know how it turns out.
Glad we convinced you, Shirley! How did you like it?!
Hi!I’m so excited to try this!I looks so good!thank you for sharing
Hope you enjoy it!!!
Hi! I’m going to make this recipe for my family today, but I only have 2lbs of chuck roast. How much ranch and gravy mix should I use? Thanks!
Hi Stephanie, I would use about 2/3 a packet of each one.
I made this recipe once before, and it was sooooooo good. Truly the best I’ve ever had! It has definitely made my “favorites” list for comfort food!
M.~
Glad you’re enjoying it, Mimi! It’s definitely one of our favorites, too!
I love this recipe. I’ve made it close to a dozen times and passed it along to my mom who has made it several times. I recently purchased an instant pot. Do you know anyone who has tried making this in an instant pot? I would love to make this during the week but due to my work schedule I can only make it on the weekends with the slow cooker. There is never any leftovers for me for the week.
Hi Rebekah! I tried it in the Instant Pot a couple of months ago! I think I did it for 55 minutes at high pressure if I’m remembering correctly. It was good, but I still like the slow cooker version a bit better. The slow cooker version was a bit more tender and flavorful I think.
OMG, this dish is incredible!!! I, like other posters, questioned not searing the roast before making its entrance into the crock-pot, but wow, was I surprised by the richness of this dish, prepared exactly as written. Brava to your mother-in-law, she knows her stuff! I’ve made this glorious pot roast only once, but it will take its rightful place in my regular rotation 🙂 Thank you, Ashlyn, for sharing this recipe!
You’re so welcome, Sara! Glad you’re enjoying it!!
This looks amazing! Will be trying it soon! Is there usually enough liquid left after cooking to be used for gravy over mashed potatoes?
Yes!!! It makes plenty and is sooooo good over mashed potatoes!
Does it have to be chuck roast.
Hi Toni, I’ve only ever tried it with a chuck roast but I think you could also make it with a bottom round or rump roast.
Hello, Ashlyn!
I just got me a new crock pot and decided to try this out for myself–it reminds me so much of my mom’s pot roast! Absolutely wonderful and I’m definitely going to be making this again, especially as the weather starts to cool.
I’m writing an article about Autumn meals and I would like to include this recipe. Full credit to you and your website, of course.
Thanks for sharing!
So glad to hear you’re enjoying it, Amanda! Recipes that remind you family recipes are always the best. And thank you for including me in your article! Shoot me a link when it’s done so I can check it out!
Are the peppers in a jar or are they fresh in produce aisle? I’ve never bought any so I am wondering where to find them.
They come in a glass jar and are usually with the pickles and olives!
I made this roast for sandwiches…..with sub rolls and melted provolone cheese. I had an almost 4 pound chuck roast and used 8 peppers and just a bit of the juice from the peppers. The meat turned out tender and flavorful! I didn’t get much of the flavor from the peppers, but I did use them on my sandwich. Everyone at dinner loved the sandwiches!
Sounds delicious! Glad y’all enjoyed them!
I’m pretty sure I’ve never seen those peppers here. Is there something you’d recommend substituting them with?
Hi Angela, they come in a jar and are usually located by the pickles and olives. I’m so sorry but I really don’t have a recommendation for another kind of pepper!
You can substitute by using banana peppers. They Stephen almost identical
They are almost identical ***
Mmmmmm….I imagine this also might be good as hot roast beef sandwiches, or on slider buns with some melted swiss. Ranch dressing! I’m totally trying this tonite! Thx!
Yum love that idea!!
Ranch dressing! Who’d have thought! I imagine this would also be good as hot roast beef sandwiches, or even sliders with some swiss cheese on top.
Yes! Sounds delish!
I’m using 4.54lbs of Chuck roast. Do I need to add extra ranch seasoning or Aujus seasoning packets?
Hi Jennifer, yes I would slightly a bit more from a second packet of each for that amount.
I used italian dressing seasoning instead ranch, used a bunch of sliced pepperoncinis and some spicy giardinera drained (im a Chicago native, I put that on everything). Turned out amazing. I shredded it and ate it as a pot roast sandwich on pretzel rolls.
Sounds AMAZING on pretzel rolls!!! Glad you’re enjoying it, Leeanne!
Hello! I love a good pot roast, so I am definitely going to try this! One question…the peppers, is that something I can buy in a normal grocery store or will I need to go to a Whole Foods or Farmers’s Market to purchase them? I have never heard of pepperoncini peppers before. I know, lame right? LOL!
Hi Lawanda! You can most definitely buy those from the regular grocery store. They come in a glass jar and are usually with the pickles and olives!
Thank you!
I just made a variation of this with the pressure cooker. I hated to have to add liquid, but I gambled & used 1.5 cups of beef broth with the other 5 ingredients for 55 minutes. Then, I added sautéed onions & halved red potatoes to the steamer basket (not in the liquid below) and cooked under pressure for 5 additional minutes. It was fantastic. The liquid would’ve been a great (though thinner) gravy for mashed potatoes. I will be making this again soon, the correct way, in the crockpot. I was just short on time this evening. I very much look forward to trying the authentic recipe! Thank you & your MIL so much! Big hit!
Glad it worked out for you!!!
I have mine in the crockpot right now, hubby is out hunting in the cold so this should be a perfect dinner to warm him back up!!!
The perfect recipe for warming up after a hunting trip! Hope y’all enjoyed it!
We made this recipe last night and it was great. Added onions, garlic, and carrots. However, due to the mixes, it was extremely salty. What can be done to reduce the salt?
Hi David, you could increase the amount of meat that you use or even add less of the mixes if you find it too salty. One thing I like to do after it’s cooked and I shred the meat is to stir everything really well to make sure the seasonings get evenly distributed. Hope that helps!
I just made this last night and it was by far the best roast I have ever had. I usually have leftovers but not last night. They even ate the peppers up too. Delicious and east. I will definitely be making it again.
So glad it was a winner with y’all, Fran! 🙂
This Pot Roast was amazing. I had never cooked one without water but OMG!!!! It was amazing.
Whoo hoo!!! Glad to hear you enjoyed it, Kevin!
this sounds really good and I am thinking of making it for Christmas but I do have a question. Do the peppers, pepper juice and ranch dressing make the beef and drippings taste rather sour? I do not want a sour taste. Also does the au jus make it very salty?
Sorry, another question. If I want to use a 6 # roast should I increased the amounts of the peppers, ranch dressing and au jus seasoning? I hope someone will answer my questions soon. 🙂 Thank you.
Hi Mary, I do not find that this has a sour flavor at all. The flavor is just savory and delicious! To avoid it being salty, I make sure to stir everything very well after it’s been cooked to distribute all of the spices. If you’re concerned, you could always use a bit less than a full packet. For a 6 pound roast I would use about 1 and 1/2 of the listed ingredients. Hope that helps!
Trying this with venison
For Christmas – I’m going to try this for a 14 pound boneless beef shoulder – in the oven (too large for a crock pot); in a long covered bake pan, Since a larger cut I’ll triple the ingredients and bake for 8-10 hours on low heat. I’ll see how it turns out.
Any suggestions gladly welcome.
This is the best pot roast I have ever made. I was a little worried about not adding any liquid to the recipe, but sure enough it created its own moisture/gravy. My whole family loved this. It is going to become a regular in our home. Thank you for sharing this. DELICIOUS!!!!
Yay Danielle! So happy to hear that!
I am making this as I type and let me tell you my house smell divine. Two more hours of cooking time left and I’m drooling. Hope it tastes as great as it smells. It was so simple too.
Hope you enjoyed it, Ashley! I love that yummy smell, too!
This is a household fav!!! So simple, yes packes with flavor. But What are the calories, fat, protein, and carbs?
Hi Brittany! I am working on adding nutritional info to all of my recipes on my site now! I should have this one added in the next few days. 🙂
Will it be okay on low for 9-10 hours? I work 9 hour shifts and and have a total of an hour drive time.
Hi! Yes that time should be fine! I’ve let mine go longer than 8 hours before.
I live on the Mississippi coast and this is my favorite thing to eat! This is the first time I’ve seen this version of it, though. What I do differently:
1. Use pork shoulder roast
2. Lightly pepper and sear both sides in olive oil
3. Use one packet onion soup mix in place of au jus
4. Use 1 stick of butter
I might have to give your version a try!
I forgot to add that my family’s favorite way to eat it is on poboy or hamburger buns…a little mayo and some pickle slices set it off!
Love the idea of eating it as a poboy! Sounds so delish!!
Ashlyn: I’ve done some pretty good pot roasts before, so this ain’t my first rodeo.
My wife and I enjoyed the Mississippi Pot Roast as much as we’ve ever enjoyed anything. She just said that she’s still smiling — it doesn’t get any better than that.
What struck me most was the sheer simplicity of the recipe AND the fact that NO liquids were needed. Five minutes prep time was followed by turning on our slow cooker to LOW, covering the “dressed” roast, and leaving it alone for the next eight hours. The aroma in the kitchen was heavenly
It was DELICIOUS. My only complaint was that it kept coming apart on my fork — ha, ha — as a good pot roast is supposed to do,
On a scale of 1-10, we rated it 14!
Your comment just made my entire day, thank you so much! I’m thrilled that y’all enjoyed it!!
P.S,. May I send your “belleofthekitchen.com” link to my friends on Facebook?
And yes of course! Thank you for sending them my way!! 🙂
I got this recipe from a friend over s year ago. One of our favorites! However, I actually make the gravy according to the directions and use a cup of milk instead of butter. Super yummy!
Hi Ashlyn, this is my favorite pot roast! So good. We are moving and I packed my crockpots already so I’m wondering if its possible to make this in a Le Cruset Dutch oven pot on stovetop or in oven???
Hi Selena! Sorry I’m just now getting to your comment. I feel you could definitely make this on the stove or in the oven. Just cook it over low heat with the lid on; low and slow for about 8-10 hours just like you would do in the crockpot. Let me know if you try it and how it turns out!
I am from Mississippi and this is the way my momma always made her pot roast. I forgot what type of peppers she put in it… so a google search led me to your blog.
It’s in the crockpot right now and it’s smells delicious. Mississippi folks take Sunday dinners seriously. 🙂
Yes Sunday dinner are definitely important! So glad you were able to find the answer you needed, Teri!
This is seriously THE BEST tasting roast my husband and I have ever had! I was a little skeptical at first, not adding any liquid, but there was plenty of juice for our meal. We put the roast over mashed potatoes and it was delicious!! Thank you!!
So glad to hear it!
This pot roast is awesome! Do you have a Facebook page with more recipes?
Thanks Lisa! And yes I do! You can find it and follow me here: https://www.facebook.com/belleofthekitchen/
This recipe is also amazing made into subs. We bought sub rolls and provolone cheese, put them under the broiler for a bit, put a little mayo on, and topped with the roast and pepperocinis and it was amazing. Your mouth waters as you’re eating.
Yes we have eaten them that way too and it’s suuuuuuper yummy!
I’ve made this delicious roast before but this time I need to make double the gravy. If I double the dry gravy ingredients, how much liquid should I add?
Hi Susan, I’m not sure, as I don’t add any liquid to this at all; it just makes its own gravy. If you give it a try let me know how it goes.
I did double the dry ingredients and let the slow cooker work it’s magic. At 6 hrs I added 1 1/2 cups water and let it go another 2 hrs. While the meat rested I strained the liquid, separated the fat, and then finished the gravy on the stove top, adding 2 Tbsp of cornstarch and water to slightly thicken. It was perfect…lots of complments!
Tried marking the 5th star with no success 😯. Wish I could give the recipe 10 stars!!!
So glad to hear it, Susan! And no worries on the 5th star; glad to know you liked it enough for 10!!!!
Is it okay to use a rump roast instead of a chuck roast?
I haven’t tried it, but I think it would work fine!
Quick question about the flavor packets… I thoroughly covered the meat in both the au jus mix and the ranch dressing mix and there was a lot left in the packets. Should I have dumped that in as well? The roast came out delicious, but a little flavor punch would not have hurt it. I’m wondering if the remainder of the packets would have given it that “punch”.
Thanks!
Eric
Hi Eric! I always use the entirety of both packets and would definitely recommend that for the best flavor!
Awesome! It won’t be long until we try this again, and I will absolutely add the full contents of the packets!
Thank you!
Perfect as is!!!!
Wondering what size crock pots people are using?
I use a 6 quart.
I will NEVER cook a roast any other way again! My husband isn’t a fan of beef roast and even he said it was hands down the best he’s ever tasted. I made two in the roaster oven with carrots, potatoes and onions. (Large family) Now I’m contemplating trying it with pork or venison. Thanks for this recipe. Five stars are not enough!
Yay!! So glad y’all enjoyed it!
Hello, how much would you say a serving size would be? (Ex: 1 cup)
Hi Christina, it would kind of depend on what size roast you use, but I would say about 3/4 a cup per serving. For exact measurements based on number of servings you would need to divide it up and measure.
I love this recipe! I make it every two weeks but I add whole baby portobello mushrooms! They cook perfectly in the gravy!🤤 do good!!!!
Oh yum!!! I will have to try that! So glad you love it!
I’ve made this before from your recipient but I can’t remember — Do we need to flip the roast half way?
Hi Brooke! Nope, no need to flip it! Glad you’re enjoying it!