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’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.
Great tips, Andrew! Thanks for sharing!
Hi can I add carrots and celery to this?
Yes definitely! I add carrots a lot, usually a few hours before cooking time is up.
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!
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.
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.
We add red potatoes at the 1/2 way point and they are amazing!!
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.
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?
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.
Could we make this in a roaster wanting to make a big batch
Hi Lisa, I haven’t tried this in a roaster before, but I’m sure that would be just fine.
Hello!
Do you think this recipe could be shredded and used on slider buns?
Sure!
When do I put the potatoes in?
I noticed last time that it was very salty. If I used unsalted butter would it make a huge difference?
I usually use unsalted butter so yes I think that would help.
If I add carrots, should I add them at the beginning or halfway through? I don’t want them turning to mush.
I usually add them when there’s a few hours left of cooing time.
Can I cook this in an InstaPot? If so, how long?
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!
I always use a chuck roast. If it’s tough it just needs more time to cook.
Forgot to take the chuck roast out of the fridge last night. Would it still work if its frozen?
Hi Ana, I’ve never tried it with a frozen roast before, so I’m not sure how it would turn out.
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.
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!
Yay Kelli! So happy to hear that!!