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. 🙂
Cherry says
Do i double have to double the time I cook it if I double the recipe or the same amount of time?
Ashlyn says
Time should remain roughly the same.
Kimberly J Desmet says
I have filled my crock pot with beef and adjusted the seasoning proportionately. No problem. We add extra peppers and onions for sandwiches.
Catherine Taylor says
Do you have directions to make this in an instant pot?
Jeanette says
I made this tonight and it was delish, but thought it was a bit salty. Anyway to cut down the sodium?
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!
Richard says
So what is “the right kind of butter” here?
US Standard butter, or the French style?
Ashlyn says
I use unsalted stick butter.
Tara says
I put cream cheese in with mine. And I live in the South. ???? lol
Brandie says
Replace with smart balance using the same measurements
Tara says
I do it with smart balance and it tastes great to me. Amazing recipe.
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!
Barbara Hayes says
The recipe I have had for some time called for a stick of butter so think I will cut back to a half stick.
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!
Megan Pantier says
Do you mix the au jus with water or just sprinkle right on
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!
carol says
At what point would you add the carrots?
Ashlyn says
Usually about 2-3 hours before serving.
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!
Me says
You made it all wrong
If you do it right it will be excellent
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!
Niko says
I cooked it on high for 4 hours in an emergency situation and it was a hit! I served it with my mashed potato martini bar 😉
Ashlyn says
Yum!!
Brianna says
Hi! I’m not sure anywhere near me has the pepperoncini peppers. Is there anything similar that I can use?
Ashlyn says
Hi Brianna, they are usually with the pickles and olives at the grocery store. I’ve never tried it with a different kind of pepper so I’m not sure.
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.
Tish says
I have made it without peppers and it was good. Am making this tomorrow, but adding peppers this time.
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.
Judy F says
I don’t have any pepporcinis and it’s pouring rain outside so will have to substitute with a can of Ortega chili’s. Hope it works!
mac says
I really hope that worked out well……..I have the same situation (not the rain, but snow), and came up with the same solution (Ortega chilis). We shall see!!
Judy F says
Turned out excellent on my end Mac! Making again today with pepperchinis!
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.
Judy says
My daughter keaves for work at 730 and doesn’t get home until between 530 and 6. Last week, she tried this recipe using a frozen chuck roast and it came out well.
Samantha Lukasavitz says
What is the best cut of meat for this!?! I had 1 which was amazing but don’t remember what kind I bought!!! 🙁
Just used a bottom round chuck roast… and the meat was more tough than I liked.
thank you!
Ashlyn says
I always use a chuck roast. If it’s tough it just needs more time to cook.
Kristy says
Can I cook this in an InstaPot? If so, how long?
Brionda says
If I add carrots, should I add them at the beginning or halfway through? I don’t want them turning to mush.
Ashlyn says
I usually add them when there’s a few hours left of cooing time.
Greg Gilles says
I noticed last time that it was very salty. If I used unsalted butter would it make a huge difference?
Ashlyn says
I usually use unsalted butter so yes I think that would help.
Tera Weiss says
Hello!
Do you think this recipe could be shredded and used on slider buns?
Ashlyn says
Sure!
Lisa says
Could we make this in a roaster wanting to make a big batch
Ashlyn says
Hi Lisa, I haven’t tried this in a roaster before, but I’m sure that would be just fine.
Geri Smith says
I am on my third time for this recipe. I put it on a little late so will it be ok if I cook it for only 7 1/2 hours?
Ashlyn says
Hi Geri, glad you’re enjoying this one! Depending on the size of your roast it might be done in time. Sometimes if I use a smaller roast it will be done a bit sooner.
Joan says
I made this version of the Mississippi Roast recipe two months ago. My family loved it, I am making it again on New Year’s Eve. It is so easy and delicious! Thanks for posting.
Jade says
We add red potatoes at the 1/2 way point and they are amazing!!
Robert says
I made this exactly as written and it turned out amazing. I’m making it again tomorrow. I did add a few more peppers. They taste great. They are obviously for the acid component to break down the protiens for more tenderness. The ranch dressing mix. It’s really a favorite as written.
Kristin Johns says
Hi! I leave for work at 6:30 and we don’t generally eat until 6 or 6:30 in the evening. I can make this on the weekend instead, but wondered if you have a recommendation if it would have to be in the Crockpot that long? Thanks very much, can’t wait to try this!
Ashlyn says
Hi Kristin, does your slow cooker have an option to switch to warm after it has finished the cooking cycle? I’d recommend that if it does have that option, otherwise you could use a larger roast so that it could cook for longer.
Tasha L Flood says
Hi can I add carrots and celery to this?
Ashlyn says
Yes definitely! I add carrots a lot, usually a few hours before cooking time is up.
Andrew S. says
I’ve made this several times and each time I’ve had to skim a good portion of excess grease. Even when I’ve removed lots of the chunk fat around the meat prior to cooking. It’s definitely the grease from the meat not from the butter. But as I’m skimming it I couldn’t help but think I was also possibly skimming some of what would be that delicious butter.
My solution is an hour before the cooking time is done, I skimmed the grease THEN added the butter.
Problem solved.
Also, I’ve added carrots at request of my diners. Comes out great.
Thank you for sharing a great recipe.
Ashlyn says
Great tips, Andrew! Thanks for sharing!
David Stewart says
It was very good. Saltiness was a bit much for me so next time I am using a little less butter and about 3/4 of the seasoning package. Very tender and tasty otherwise!
Christy says
I have made this recipe about 6 times, twice for company. It comes out perfectly and absolutely delicious every time. I’m currently making it again right now! Thanks for the recipe.
Connie says
Hi Patty:
If I make this recipe in the oven, with carrots, potatoes and onion, do I need to add water, and what temp should I use and for how long?
Thank you!
Gina says
Couldn’t find a package of an jus gravy ( I’m assuming it’s a dry rub)? What can be used for a substitute ?
Ashlyn says
You could also use a brown gravy mix instead.
jen says
can you use cut up peppers. I have a jar of them but they are cut up
Also could not find the au jus so have to use brown gravy packet
Ashlyn says
Yes you can use the cut up ones! I’ve used those many times.
Chanel says
Can this be cooked in an instant pot?
Ashlyn says
Sure! I’ve done it for about an hour on high pressure then natural release. I will say I prefer it in the crockpot, though. Better texture and flavor in my opinion.
Jessica J says
Hello. I have an old crock pot,round, not newer oval. Will it be ok? Also, husband has stomach issues will the pepperocinis make it spicy?
Ashlyn says
That size crockpot will be fine! And no, they don’t make it spicy. Just a nice savory flavor.
Lisa Woodruff says
My grocery store only had Hot pepperoncini peppers. Would banana peppers work?
Ashlyn says
Hi Lisa, I haven’t tried banana peppers before so I’m not sure how it would taste. Sorry!
Kathy says
Do the peperoncinis make it spicy at all? I have someone who can’t handle spice.
Ashlyn says
Hi Kathy, no I just find that they add a nice savory flavor. Not spicy I would say.
Michelle says
I’ve always seared my roast before placing it in my slow cooker. Should I not with this recipe? Should I/could I addsome of the poeroncini juices to the slow cooker?
Ashlyn says
You can sear it if you would like, but I promise the flavor is just as good even if you don’t!
Eric T Franks says
I like tweaking stuff……the only change i made with this, i added the whole jar of peppers with the juice…..
Nancy H says
Have you used deer roast with this recipe? If not..will be ok?
Jennifer Kilbey says
Hi. Has anyone tried this in an instapot?
Misty says
London broil is the only roast that my grocery store had tonight. Will it work instead of the chuck roast?
Ashlyn says
Hi Misty, I’m not familiar with cooking a London broil so I’m not sure! Sorry I can’t be more help with that.
Karen says
I don’t have aujus packet can I replace it with something? The store was out of it.
Ashlyn says
You could use brown gravy mix instead.
Julie M says
Can you use ranch dip mix in place of ranch dressing mix?
Ashlyn says
Sure!
Danelle Kornowski says
Are the peppers spicy? Do you just made them up once the roast is cooked? Or do you pull them out before serving?
Thanks!
Ashlyn says
I think they just add a savory flavor to the roast, not really spicy. You can do it either way; sometimes I eat the peppers with the roast, or just discard them. Up to you!
Leah says
Are you making the au jus gravy? That’s what I did and hope it won’t ruin it.
Ashlyn says
Hi Leah, no you just add the dry powder to the roast.
STELLA says
Thank you for this awesome recipe, i sprinkled 2 T of lipton onion soup mix just because i like onion flavor and it worked well, I was hoping to have left overs but come morning the fridge must have eaten the rest!! I’ve shared this recipe with friends… they can’t wait to try it after all the bragging i did..
Thanks again
Stella
Leslie Lopez says
Good Morning Ashlyn???? I was curious on what size ranch dressing mix should I use? I’m assuming that the Aus Jus is 1 oz ???? Thank you…. Making this today, can’t wait to try it!! Looks AMAZING!!
Ashlyn says
Hi! It’s 1 oz as well!
Dea says
Should the butter be salted or unsalted, I never know what the difference is when cooking.
Ashlyn says
I use unsalted for this!
Marie says
I’m going to try this recipe tomorrow. Just wondering if I’m supposed to add the liquid from the peppers to the crockpot.
Ashlyn says
You can if you would like!
Michelle Fox says
I use a pork roast instead and it taste wonderful! I found it’s brst to slow cook it for 8-10 hours on low. I’m going to try it in my intant pot tonight and see if it works. Wish me luck
Shae Winkler says
Do I use salted or unsalted butter?
Ashlyn says
I use unsalted.
Alberta says
Just a thought…how about Greek or Italian dressing mix?
Wil says
This is arguably the best recipe I’ve found on the Internet! I realized three things after making this…
1, My crock pot is too small. I used a 3lb roast and added a small amount of potatoes, carrots, and onions. The pot was pretty full. There were five of us eating. There was nothing left. At all. I’ll get a bigger roast next time.
2. When you think you’ve added enough pepponcini’s, add 4 more. The flavor provided by those peppers was/is incredible. Everyone that partook in the roast was fighting for the last one. Seriously. Pour in some of the juice from the jar.
3. Look for and use a grass fed chuck roast. If you can’t find one that’s been grass fed, that’s fine. Just make sure it’s a chuck roast. If you’re trying to substitute another cut of beef, just hold off with the recipe until you can get the chuck roast. You’ll thank yourself later.
Thanks again for this awesome recipe!
Ashlyn says
Great tips, Wil! So glad all enjoyed it!
Kriste says
Is the peppers you mentioned are they spicy
Ashlyn says
I don’t find them spicy, just savory!
Michelle says
Omg!!! Hands down the BEST pot roast ever! We’ve made French dips with this twice now. Couldn’t stop nibbling on the meat while warming it up.
Melissa says
Is it possible to add potatoes and carrots to the slow cooker? Will it absorb too much gravy and affect the meat?
Ashlyn says
I add them all the time and nope doesn’t change the flavor! They taste delicious from the gravy.
Nicole says
OMG this looks amazing, I can’t wait to try it!!!
Z says
I’ve made this recipe a few times before, but this time the store didn’t have au jus mix or brown gravy mix. I used McCormick slow cooker pot roast mix + ranch instead and honestly, it was much better than any other time I’ve made this. I also doubled the pepperoncinis and poured in about 1/4th of the liquid in the jar + about 1/2 cup of beef broth. Cooked it in the oven at 350F for 3.5 hours and added carrots/ baby potatoes at the 2 hour mark. So good.
Jillian says
This is my favorite crock pot recipe. I always use pork roast because of the price difference and we are having it tonight with company. I can’t wait for them to get here! My house smells heavenly!