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.
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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.
Have you ever added potatoes to this revipe?
Hi Jan, we have and it still tasted great!
Today was my first time making a roast so I searched the internet for something simple when I came across your site. I must say that I will never make a traditional roast. My house smells like what I only hope heaven is like and the flavor is AMAZING! I just subscribed to the site and am so excited to try other recipes!
Yay Michelle! So glad you enjoyed it! This is by far our favorite roast as well. Thanks for subscribing as well; happy to have you!
Can I use homemade beef stock instead of the beef packet. I’m allergic to msg and preservatives so I can’t use any of the package gravies or mixes.
Hi Linda, I’ve never tried it like that, but let me know how it turns out if you give it a try.
I’ve made this in the past and loved it! Have you ever added a constarch mix and thickened it up a little?
Hi Ali! I’ve never tried that before but have heard of others doing it! I might try it sometime, though. Would be nice to go on the mashed potatoes!
What other type of beef roast cut could you use besides a chuck. my son doesn’t like all the fat in the chuck.
Hi Terry, I’ve only ever tried this with chuck roast but I think you could also try it with a rump or bottom round roast.
It tasted great! But the meat was super tough, hard to cut & did not fall apart like I thought it would. I definitely had 4 pounds, maybe a little over. Should I have cooked it longer since the cooking time in your recipe was for 3-4 pounds?
Hi Kari, I’d say could cook it a little longer. Sometimes I use a smaller roast (around 2.5 pounds) and use the same amounts of ingredients and it always falls apart easily. 4 pounds may just need a bit longer!
Hi Ashlyn,
I’m going to make this tomorrow for Easter (my boys don’t like ham – go figure)!
When you made the 2.5 lb roast did you also cook it on low for the full 8 hours?
Hi Sue! Yes I do cook it for about 8 hours still.
I tried this and fed it to my Mother (she always has to eat ketchup with chuck roast)… We all loved it!!! And she never opened the ketchup… Then called me later to get the recipe!!!! I’ll never make any other kind of roast again!!
So glad you and your mother enjoyed it, Christi! Makes me happy to hear!
I forgot to buy tha ranch mix can I use ranch dressing ?
Hi Kaileigh, sorry for the late response. I’ve been pretty sick lately and have taken a break. I wouldn’t recommend the prepared dressing; the mix is a seasoning to add flavor to the meat so the prepared dressing wouldn’t have the same effect. Hope you enjoy it if you give it a try!
Made it..amazing flavor.. Only thing I did different was browned the meat for a few minutes on both sides and added 1/4 cup of water to the bottom..
Glad you enjoyed it, Kathy!
Dounnds fantastic, I’ll be out of the country visiting family for Christmas. This potroast sounds like it eould be great for Christmas dinner. I could buy the meat there & take packs of the dry mixes with me. Only one problem: there will be no slow/cooker availabke. Do you think it would be possible to use a regular large covered pan on top of the stove or in the oven and just cook it with low heat for many hours?
So sorry for the late response, Sue. I’ve been very sick and have been taking a break for awhile. I’ve only ever made pot roast in the slow cooker, but I think you could have success cooking it in the oven as well. Here is a link from Allrecipes for cooking a roast in the oven. I would use the ingredients from the Mississippi Roast and follow the instructions on that site for time/temp, maybe adding a bit of beef broth for moisture. Hope that helps!! http://allrecipes.com/recipe/14621/beef-pot-roast/
Do you have instructions for cooking this in an Instant Pot, time-wise?
Hi Rachel! I’ve made it in the Instant Pot at 55 minutes of high pressure. I still prefer the slow cooker version of this recipe though! It was more flavorful in the slow cooker in my opinion!
Do you use the juice in the jar of peppers. I’m making this now. ????
Hi Kathy, so sorry for the late response. I’ve been pretty sick and have been taking a break. I just use the peppers, not any juice. Enjoy!
In the original recipe by Robin Chapman, she says her son loves the peppers, so she uses all of the peppers plus the juice.
Google Robin Chapman and you will see why it’s call Mississippi Pot Roast. Saw her on The Kitchen last night. Great story! Haven’t tried it yet, but I plan on doing it this weekend!
Thanks for the tip, Dee!
Yes, this is Robin Chapman’s original recipe. Saw her on The Kitchen, as well.
What does the ranch do? Is it nescessary?
Also can I add potatoes
Hi Colene, the ranch seasoning adds a lot of flavor, so I would definitely say it’s necessary. And yes, feel free to add potatoes!
Do you brown the roast before you put it in the crock pot
Hi Dana, I don’t! I know some people like to, but for me the flavor is amazing without that extra step!
If i want to add potatoes and carrots, do i need to add any broth or water?
Nope! No need to add any extra liquid!
If adding potatoes, would you put in for the full cook time or add later? If adding later, how long will they need to cook?
i accidentally bought Ranch Dip mix. Will that work as well?
I can’t do hot foods due to bad reflux. Do the pepperonis make it it hot (heat)?
Hi Amy, so sorry for the late response. I’ve been pretty sick and have been taking a break. To me they don’t add heat, just flavor. When you eat it, just discard the peppers to avoid biting into them. Enjoy!
Hi Kathie, so sorry for the late response. I’ve been pretty sick and have been taking a break. I’ve purchased that by mistake as well and have used it with no problems. Enjoy!
Thank you for this answer/reply. I too suffer from reflux so this would be one of my questions as well. Thanks again!
No problem, Bev!
OH. MY. GOSH. Just made this for dinner and it was unbelievable. Absolutely delicious. Your MIL is a genius.
Thanks Amber!!!
It was awesome. Next time I may cut the Ranch and Au Jus mix in half and see how it turns out. Those are pretty high in sodium. I bet a dry roux would be good too to substitute for the Au Jus. Just thinking out loud. Haha
A roux sounds good for sure! Glad you enjoyed it, Frank!
I agree Frank. Served the meal tonight with mashed potatoes and everyone enjoyed it but also commented on how salty it was. Using all of the packet mixes dry introduces a lot of salt though I did use unsalted butter. I like the approach but next time will experiment with my own mix of herbs and spices (most of which are listed on the packets) in order to control the salt.
Do I have to use the peppers does it make a difference ? Can I use jalapen Peppers or even banana peppers?
Hi Tomica, I’ve never tried it with any other kind of pepper. A different pepper would definitely change the flavor, so I wouldn’t recommend it.