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
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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!
Recipe Video
Recipe Notes
*Do not add any water or broth to this! It will make enough liquid as it cooks.
Danielle says
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!!!!
Ashlyn says
Yay Danielle! So happy to hear that!
Ashely says
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.
Ashlyn says
Hope you enjoyed it, Ashley! I love that yummy smell, too!
Erin says
Can you add onions? We love onions.
Ashlyn says
Sure! We love onions, too!
Brittany Springsted says
This is a household fav!!! So simple, yes packes with flavor. But What are the calories, fat, protein, and carbs?
Ashlyn says
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. 🙂
karen bowen says
Love having the nutritional box w/ the recipe!! I’m counting calories!
B says
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.
Ashlyn says
Hi! Yes that time should be fine! I’ve let mine go longer than 8 hours before.
Angie says
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!
Angie says
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!
Ashlyn says
Love the idea of eating it as a poboy! Sounds so delish!!
Fritz Steiner says
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!
Ashlyn says
Your comment just made my entire day, thank you so much! I’m thrilled that y’all enjoyed it!!
Fritz Steiner says
P.S,. May I send your “belleofthekitchen.com” link to my friends on Facebook?
Ashlyn says
And yes of course! Thank you for sending them my way!! 🙂
Shari says
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!
Selena says
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???
Ashlyn says
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!
Teri Trotter says
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. 🙂
Ashlyn says
Yes Sunday dinner are definitely important! So glad you were able to find the answer you needed, Teri!
Deanna Majors says
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!!
Ashlyn says
So glad to hear it!
Lisa says
This pot roast is awesome! Do you have a Facebook page with more recipes?
Ashlyn says
Thanks Lisa! And yes I do! You can find it and follow me here: https://www.facebook.com/belleofthekitchen/
Amanda says
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.
Ashlyn says
Yes we have eaten them that way too and it’s suuuuuuper yummy!
Susan says
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?
Ashlyn says
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.
Susan says
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!
Susan says
Tried marking the 5th star with no success 😯. Wish I could give the recipe 10 stars!!!
Ashlyn says
So glad to hear it, Susan! And no worries on the 5th star; glad to know you liked it enough for 10!!!!
Rachel says
Is it okay to use a rump roast instead of a chuck roast?
Ashlyn says
I haven’t tried it, but I think it would work fine!
Eric H says
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
Ashlyn says
Hi Eric! I always use the entirety of both packets and would definitely recommend that for the best flavor!
Eric H says
Awesome! It won’t be long until we try this again, and I will absolutely add the full contents of the packets!
Thank you!
Linda says
We add some pepperoncini liquid too and it gives a nice zip.
Robin says
Perfect as is!!!!
Christine cunningham says
Wondering what size crock pots people are using?
Ashlyn says
I use a 6 quart.
Allison P. says
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!
Ashlyn says
Yay!! So glad y’all enjoyed it!
Christina says
Hello, how much would you say a serving size would be? (Ex: 1 cup)
Ashlyn says
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.
Kim says
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!!!!
Ashlyn says
Oh yum!!! I will have to try that! So glad you love it!
Sarah says
How long do you put the mushrooms in? Just at the end, or the whole cooking time?
Brooke says
I’ve made this before from your recipient but I can’t remember — Do we need to flip the roast half way?
Ashlyn says
Hi Brooke! Nope, no need to flip it! Glad you’re enjoying it!
Jessica says
I made almost this exact same recipe last weekend with the only difference being chicken breast instead of roast and it was amazing so I will definitely be trying this one!
Keyana says
It’s a great recipes to make and taste so awesome my family loves it !!!!!!!!
Keyana says
The recipe was awesome making and my family loved it and to say so myself it taste so good 😋😋😋
Ashlyn says
Yay!!! So glad to hear y’all enjoyed it, Keyana!!
Gail says
Cooking your 5 star recipe right now in the crock, and, rare for me, I didn’t tweek anything. I read every comment from those before me and fought back the urge to sear or add vegetables … SOMETHING to complicate it! I am confident that even though so incredibly easy, I didn’t need to do one darn thing extra with this so-good-to-be-true recipe except wait to dig in! Glad I’m on my way to bed Thanks, Ashlyn, for this super simple, know it’s
delicious, recipe. I’ll holler back with your stars.
Ashlyn says
Yay Gail!! I’m the same as you; when I look at a recipe I’m always trying to find ways to tweak it, ha! But this one doesn’t need anything complicated; I promise!!! Hope you love it!
Marcela says
Wow, mouth-watering!! Can’t wait to try it. Thank you for the recipe 🙂
Mary S. says
I made this today – delicious! Can’t wait to make it again when fall arrives! This is a perfect cold weather comfort meal! I served it over mashed potatoes and carrots – which I barely added any salt to, because the gravy is quite salty on it’s own. So excited to have found such a quick, easy, delicious recipe!
Ashlyn says
Yay!! Glad you enjoyed it!
Mary-jo says
Hi, I love this recipe. Just wondering if any one has tried it with only a half a stick of butter? It seems like a lot of Butter. Thank you
Ashlyn says
That’s the amount I use in the recipe. 🙂 It’s plenty of butter for sure!
Suzanne says
I’ve made this recipe many times with and without any butter at all. Believe it or not, no butter is needed. This coming from a girl who loves butter. It tastes just as delicious without butter. Give it a try!
Marcia says
I’m 3 hours into making this and it seems really dry. The crock pot is set on low for 8 hours. Does this get a lot juicier as it cooks? I followed the recipe and did not change anything.
Ashlyn says
Yes it will create plenty of its own juices, don’t worry!
Anja Michaelis says
Hi, made this twice and while we really love this dish the juices/sauce always seem too greasy for my taste… made it last night and only used 2 Tbsp of butter but it was still too greasy. Has this happened or anyone? I am thinking there might be too much fat on the cut of meat I bought…
We still love this recipe and will make it again!
Ashlyn says
Hi Anja, maybe try trimming some of the fat off of your roast before cooking it. That might help!
Jason says
Hello! will it come out fone if I out my crock pot on the six hour setting?
Ashlyn says
Hi Jason, just depends on the size of your roast and how your crockpot cooks. Mine usually needs the full 8 hours.
MiMi says
All the other recipes on the internet for this same Mississippi pot roast call for a whole stick of butter (8 tablespoons) but yours just says a 1/4 cup? Is that correct?
Ashlyn says
Yes, I find 1/4 cup to be plenty of butter for this recipe.
MiMi says
Doesn’t that cut back on the amount of juice needed for the gravy if you only use 1/4 a cup?
Ashlyn says
Nope, it will make plenty!!
Jeanine says
Best. Roast. EVER! No tweaking, no additions or subtractions it’s oerfect as is! My husband and I thoroughly enjoyed this recipe! I’ve made it twice and will be making it again for Sunday dinner. Is there a macimum time that this should cook; if cooking a little longer than 8 hours? Keep sharing these recipes, they’re phenomenal!!!
Ashlyn says
Yay yay yay! So glad y’all loved it!
Prissy says
Anyone try cooking this on high? If so for how long?
Jessi says
Hi there, I was very excited to try this tonight. I sent my husband to the store for a pot roast and didn’t specify in enough detail, so he came home with a pork roast. Do you think the pork will come out too salty for this recipe? I don’t mind waiting to do it right. There are plenty of things to do with a pork roast and a crock pot 🙂 Wanted to get your opinion in case you’ve tried it before.
Ashlyn says
Hi Jessi! I actually have a recipe for pulled pork made the same way! We usually eat it as sandwiches. Here’s a link: https://belleofthekitchen.com/2018/06/29/mississippi-pulled-pork-recipe/
But if you’re wanting pot roast, I’d stick with the chuck roast!
Hannah says
I always strain the juice and put it in the fridge, then skim the fat off. Do the same thing when I make a turkey.;)
Priscelene says
This was so easy and delicious! I made this last weekend and my family loved it so much that they requested I make it again. It’s cooking as I type this! My husband requested I add some of the traditional vegetables that go in with pot roast so I’m trying it this time around. I’m sure it will be just as good if not better. Thanks again for the recipe and please keep them coming!
Ashlyn says
So glad to hear that!!!
Cassandra Presley says
Can I add carrots & potatoes the last couple hours or are they best made separate?
Ashlyn says
You can!
Amy Brown says
I liked the texture of the meat, and the peppers added a nice flavor. But I found the finished product to be very salty and the gravy i made from the pot juices was not useable, it was so salty.May try half the ranch and au jus packets next time or look for low sodium versions.
David says
Use unsalted butter
Jackie Santana says
Hi There! This recipe is delicious! You stated it makes 8 servings, how much is a serving by chance?!
Jen says
I love this, bought Chuck roast on a whim and searched for reciepe for it. I dice up the meat first so I can control the amount of fat and makes for quicker eating. 2 3lb roasts, dice up. I follow your reciepe but I add thin sliced red and green pepper and slivers of 3 green onions. Rather whole peppers, I use banana rings and 2 tbs of juice. Stick in crock and cook. It comes out like a stew. So good…..
Lynn Vaughn says
I’ve heard of this recipe for years but am trying it for the very first time today. I added 1/2 cup water because I just couldn’t believe it didn’t need any liquid with all those powders. Now I wish I’d not done it – after reading the comments on how fabulous the recipe is when followed exactly. The house is starting to smell wonderful. I think it’ll still be just fine but next time I will NOT add the water. 😉
P.S. I gave the recipe 5 stars simply based on the aroma in my kitchen.
Kierston says
All that I have on hand is pickled Peppercinis, will that work? Or will it throw off the flavor?
Ashlyn says
The kind in a jar? That’s what I use. 🙂
Lisa says
I have the roasts, about three and a half pounds I went online to search for a different recipe and this one sounds really good. My problem is it’s now so late in the morning actually it’s one and if I am going to fix it for supper I would need to cook it on high. The Crock-Pot on high, or in the oven for however long it takes to get done. Any suggestions on this? If I cook it on high in the Crock-Pot, how long should I cook it for? If I cook it in the oven, at what temperature and how long should I cook it? Would love I reply. Really want to try this!
Ashlyn says
Hi Lisa! Sorry to just be getting to your comment. Did you try it on high? Normally I only recommend cooking this on low and slow. This cut of meat just needs time and low heat to cook best. I’m sorry, but I haven’t tried it in the oven. Let me know if you try another method and how it turns out!
Suzanne says
This is a fantastic recipe! I’ve made this many times with beef, chicken, and pork and all are delicious. Also, I’ve served it over rice, mashed potatoes, and as sandwiches. I think our favorite way to eat it is in TACOS. So good! And really, it does not need butter at all. I love butter, but I’ve tried it both ways and it is equally delicious with no butter so I always leave it out. Give it a try.
Ashlyn says
Good to know, Suzanne!!
Taylor says
Glad to have found this recipe. It sounds divine. But … I just got home from a marathon grocery trip and see that I have a few missing ingredients; I’m too beat to venture out again! So a few questions …
I do not have 1) the au jus gravy packet or 2) a crock pot. Ack. I do have Lipton’s onion soup mix however, and a deep oval “speckled pan” with lid (a thick metal similar to camping cups) in which my mother always cooked her “Lipton Onion Soup” pot roasts for years. They always carmelized nicely. I also have a large, deep LeCrueset iron skillet with lid.
What oven temp (and time in oven) would you recommend if using the “speckled pan” (or would you advise against it?), and what oven temp (and time) if using the monster LeC’ cast iron skillet w/lid? Finally, will the Lipton onion soup work as a substitute for the au jus gravy mix?
Thanks so very much.
Ashlyn says
Hi Taylor, I’ve never made this roast in the oven but here are some good tips: https://www.thekitchn.com/how-to-cook-pot-roast-242522 I would sear the roast first like they do, then maybe add some beef broth to the pot before cooking. You wouldn’t have to do most of the other steps or add additional ingredients. And I’ve never used onion soup mix with this one before, but have tried it with brown gravy mix. If you use the onion soup mix and cook it in the oven let me know how it goes!
Lisa says
I’ve been making this recipe for a couple years after I saw the same one on a crockpot recipe site. My husband and teen boys love it shredded and wrapped in a large tortilla then “grilled” like a grilled stuffed burrito. Throw in some cheese if you like!! Amazing!!
Ashlyn says
I love the idea of eating it as burritos!
Kaitie says
Hi! Can I use a frozen chuck roast, or does it need to thaw out before putting it in the pot? Thanks!
Ashlyn says
I Kaitie! I would recommend thawing it completely first.
Vicki Ratz says
Can I use something else to replace the ranch?