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!!
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
-
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!
Recipe Video
Recipe Notes
*Do not add any water or broth to this! It will make enough liquid as it cooks.
Paulette says
Love this recipes but we only use it to make Italian beef sandwiches. I want to take it to work and serve on slider buns
with provolone cheese. Can it be doubled? Should I just crock it longer?
Ashlyn says
Sure you can double it!
Kimberly Tallent says
Ashley do I have to use a bag for this recipe?
Ashlyn says
Nope you don’t have to use one! It just makes cleanup easier. 🙂
Nancy says
Could you use Smart Balance instead of regular butter and if so, would you change measurements? Thanks!
Ashlyn says
Hi Nancy, I’m not familiar with Smart Balance butter, so I can’t say for sure!
Celia George says
This is just my humble opinion, but I would never even use margarine with this recipe. The “lowest” that I would go would be real butter. I have eaten it before when it has been cooked by people who have not used butter – and it was just not same – no way. And there is even a huge, huge difference using Kerrygold (or French) butter as opposed to our standard butter. The Irish and the French butters have a higher percentage of butter fat. and if you use the right kind of butter – this dish is DELICIOUS!
Brandie says
Replace with smart balance using the same measurements
Heather says
This looks so good and I thought I about making it this weekend! My local grocery store has Beef bottom round roast on sale this week, is this a similar meat in taste and texture? or do I need chuck roast?
Ashlyn says
Hi Heather! Sorry for the late reply; I’ve been out of town the past few weeks. I think that cut should work fine!
Carolyn Downs-Grossman says
Hi, I’m cooking it now, am I to turn the chuck roast? If so how often?
Ashlyn says
Hi Carolyn, no need to turn it!
Kim says
I almost didn’t make this because I tried this last year and it wasn’t that great. Because of all the great reviews I decided to give it another try. That recipe called for a stick of butter (maybe it made it too greasy?) and I’m not sure what else I did wrong. I followed this recipe exactly except for adding just a little pepporcini juice (also used 5 pepporcinis). I cooked it exactly 8 hours on low. It was honestly the best roast I have ever made! Loved it!!
Ashlyn says
So glad to hear that, Kim! Yes, I only use 1/2 a stick in mine; I think it’s plenty! Glad this one worked out well for you!
Patrick McElwaine says
This recipe was amazing, Thank you so much!! Question- is it ok to substitute the chuck roast with Brisket? If so, I am guessing maybe an extra packet of the ranch and au jus. Again, this was the best-tasting roast I have ever had in my life! Thank you!!!!
Ashlyn says
So happy you enjoyed it, Patrick! I’ve never tried it with brisket before, but I think that’s a fabulous idea! Let me know if you try it and how it turns out!
Amanda says
Hi! I was just wondering if I can add potatoes and carrots??? I just love them with pot roast lol
Ashlyn says
Yes definitely!
Jaye says
Hi! How could I do this if I don’t have a slow cooker?
Ashlyn says
Hi Jaye, I believe others have commented that they’ve made it successfully in the oven!
Chrystal says
My go to crock pot chuck roast recipe for years has been 1/2 c soy sauce, 1/2 c water, 1 onion, and some celery stalks -all served over rice. That’s still my fav but this one is a nice change up. I added some fresh sliced mushrooms about midway through cooking… added a nice earthy depth. I didn’t have au jus gravy mix either so used a regular brown gravy mix. I also seared the roast on my searing burner outside which also added a nice grilled flavor. After searing I spread the dry rub ingredients (combined gravy mix and ranch dressing mix) over the whole roast, not just the top, and covered the whole top with the pepporoncini peppers, not just 4-5. I forgot the butter but honestly didn’t miss it or need it. Served with fresh baked sourdough bread. Will make this again!
Adriana Lerma says
Hi! If I double up on the ingredients to serve 16, is it still the same amount of cooking time? Will it cook evenly if I have two 4lb chuck roasts slightly on top of each other?
Ashlyn says
Hi Adriana! I believe others have commented that they have made two stacked on top of each other with success. Another option might be to borrow another crockpot from someone attending your gathering!
Laura Polt says
Spent 38 years thinking that pot roast was the most gross food on the planet. Someone told me that I just never had the right recipe. Googled around a little and found this recipe, but I was very tempted to alter it to make it “better”. I really, really wanted to sear the meat and add liquid. I read the comments others posted and made it exactly “as is”. Seriously, it came out amazing. It’s so tender and delicious. I love pot roast.
Ashlyn says
I’m thrilled to hear that, Laura! This one really is a game changer!
Pam says
Hello! Before I make this, I’d like to know if you are using a roasting bag in the crock pot, as it isn’t mentioned here.
I appreciate it, thanks!
Pam
Ashlyn says
Hi Pam, I used a slow cooker liner!
L says
Can this be cooked on high for 4-6 hours instead of low for 8?
Ashlyn says
I usually don’t recommend cooking this on high, but I know others have done so with success. I prefer low and slow for this one!
val says
My friends have made it (3 times in one month!) and I decided to give it a try. I’m used to the traditional potatoes, carrots and celery pot roast and know how that “behaves” when adding ingredients or changing temperature/cooking time. I’m not sure with this one. I started it a little late in the day and want to make sure it’s done in time for dinner. CAN I COOK IT ON HIGH or will that affect the result? Thank you!
Ashlyn says
Hi Val! I usually don’t recommend cooking this on high, but I know others have done so with success. I prefer low and slow for this one! Hope you enjoyed it!
Chris Hortman says
wow so easy and so goood. Great flavor, winner, winner pot roast dinner.
Now if i could get cracker barrel to use this recipe. I honestly think the peppers are the key. I put onions and baby carrots in mine. wow what can i say, dam this is good!!!!
Ashlyn says
Yay Chris! I’m so glad you love it! Yes those peppers really give it such great flavor! Love that you added carrots and onions; yum!!
Hillary says
i put this roast in the crock pot before work and my husband who is a HUGE meat eater and has very high standards texted me when he got home and said ” okay so this pot roast is literally amazing. the most tender and flavorful piece of meat i have ever tasted.” I followed the recipe to the T and could not be happier with how much reward you get for such little effort! I paired it with some home made cauliflower & Chive mashed potatoes and sauteed green beans and was in total heaven. i’ll probably make it again next week! Thank you!
Ashlyn says
That is so wonderful, Hillary! I’m so happy to hear your husband enjoyed it, too! Sounds delish with those sides, too!
Angela Bonsignore says
Hi. Do you put any water in the crockpot?
Ashlyn says
Nope, don’t add any water!
Sherri says
I thought I had a jar of peppers but do not. I couldn’t run to the store this morning so I’m making it without them. Do you think it will be ok?
Ashlyn says
Hi Sherri, I’ve never tried it without the peppers. They add a lot of flavor so I don’t think I’d leave them out.
Julie Gendron says
I love this recipe so much we’ve been making it once a week for the past year or so but I’ve never thought to add carrots before has anybody added carrots I’m wondering if it would change the flavor too much?
Ashlyn says
Hi Julie! I add carrots all the time! They don’t change the flavor of the roast; the roast gives the carrots really good flavor!
Eugene Vidal says
Want to try this out, noticed there are no liquids added. Is that correct?
Ashlyn says
That’s correct!
Donna Tomasini says
I have two roast each about 2.5 lbs (couldn’t find a 3-4 lb roast, plan to put both in my large CP. Shoiuld I increase any of the ingredients? Should I not put both in together? As usual I’m last minute and want to serve tonight. Thanks,
Ashlyn says
Hi Donna, sorry I’m just now getting to your message. You can definitely cook them together, no problem. Hope it turned out well!
Therese R says
This was wonderful! The family loved it. I find most pot roasts boring, but this was one I will make again. And EASY!
Ashlyn says
Yay Therese! Glad your family loved it!
Jay says
If I add carrots and potatoes do I need to add water or will it be fine. I make this recipe at least 2x a month and never thought about putting anything else in it
Ashlyn says
Hi Jay! Nope don’t add any water, it will cook the veggies just fine!
Sandra says
HI!
If I am going to cut the recipe in half, do I need to change the cooking time? And, do I half the other ingredients, as well?
Thank you!
Ashlyn says
Hi Sandra! I would half the ingredients but keep the cooking time the same. Hope you enjoy it!
Patty Connolly says
Could I use jalapeño s instead?
Ashlyn says
Hi Patty, I haven’t tried this with any other pepper so I can’t say. The peperoncinis add a lot of flavor so I wouldn’t recommend substituting them.
Ashley says
So I dont habe to add water ??? Also I’m using a chuck roast that’s about 3lbs will that work?
Ashlyn says
Hi Ashley, nope don’t add any water. And 3 pounds will be fine!
Chloe says
I can’t wait to try this recipe! If I use a 2ish pound roast about how long on low should it cook for?
Ashlyn says
Hi Chloe! I’d still do 8 hours on low! Hope you enjoy it!
Kelli says
The best roast I have had in the crockpot! I followed the directions exactly, using a rump roast instead of a chuck roast because it was on sale. Cooked on low for ten hours because I was gone to work. Shredded like nothing when I got home. Threw on kaiser rolls, slice of provolone on top, under the broiler for a few minutes. All four kids and a husband ate with compliments! So good!
Ashlyn says
Yay Kelli! So happy to hear that!!
ana says
Forgot to take the chuck roast out of the fridge last night. Would it still work if its frozen?
Ashlyn says
Hi Ana, I’ve never tried it with a frozen roast before, so I’m not sure how it would turn out.