Mississippi Pot Roast {The BEST Pot Roast EVER}
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!
Recipe: 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!
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.
I made this today, was delicious!! I added mushrooms onion and a tomato. My boyfriend and his mom loved it.. I put it over mashed butternut squash and potatoes.
Hello!
Made/doubled recipe in crockpot the other night; was amazing! Thank you for sharing 😊
Quick ?: What is the best setting/amount of time to re-heat left overs on via Crockpot?
Thanks for any insight you may be able to provide, and thanks again!
Hi Andrea, I would use the low setting for about 2 hours to reheat leftovers. You could also use the warm setting if you have that.
Absolutely delicious! Made it and ate it like tacos. Corn or flour tortillas both options were good so it’ll just be a preference. Highly recommend it.
I was always so terrified of cooking a roast because I could never get the seasonings right but this recipe is perfect & my family loves it! I make it twice a month because my family ALWAYS asks for it!
I’ve made roast many different ways and this by far is the best recipe ever!
Only pot roast my grown kids let me make now! I lighten up on the ranch seasoning cause I think a little goes a long way. I also add quartered onions to the bottom. Delish! Thanks for this classic!
Can I substitute the beef for boneless chicken breast
Yes, I have a recipe for Mississippi Chicken on my site here: https://belleofthekitchen.com/crockpot-mississippi-chicken/
Hello! I have a jar of sliced pepperoncinis, would those be okay to use or should I go get whole ones? Thank you!
Hi! The sliced ones work just fine.
Left marinating with the spices for half day and then cooked on low for 12 hours with 1 cup of beef broth and this was amazing!
This pot roast IS DELICIOUS! I used banana peppers and a bit of the juice from the jar. I have made it twice now and it IS the best pot roast ever and so easy to make in my ninja. I seared the meat first added 1/2 c of water and pressure cooked for 20 minutes/ lb. Natural release for 5 minutes and then rapid release. I didn’t thicken the liquid – just removed as much fat as possible and served it with the roast.
I made this before and loved it this time I added some celery onions potatoes and carrots so there’s a little more substance to it and my store was out of the peppers so I substituted it for banana peppers we like the flavor of the peppers so we added some of the juice too. Thanks for sharing always a great tasting staple recipe for when you don’t know what to make for dinner .
This is soooo good and I’ve made it several times just in the last few months. So easy and flavorful. My only recommendation would be to add a cup or so of water because it is really salty with the seasoning packets so the water helps dilute it a little and it’s nice to have some extra gravy if you’re making mashed potatoes on the side.
Thank you for sharing that. I have to really watch the salt intake. Appreciate the water suggestion.
I learned to only use half a packet of ranch because it does make it too salty otherwise.
Easy peasy
Sooooooo d-lish ova rice
Second time around
First Supper Bowl dish!!!
Recipes sure sound good
I’ve been wanting to make this but I’m curious…..my husband does not like Ranch, it is very ranchy tasting or slightly?? Sounds silly, but just want to know
Hi Carrie, not a silly question at all. It does not taste like ranch. The seasoning packet just adds a nice savory flavor to the meat. Hope that helps!
Can I pour in the juice from the peppers?
Yes, I like to pour in a bit of the juice for flavor.
I’m going to cook this.