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.
Hi, I am making this roast as I type. I put it in the oven at 8am on 170. My oven is hotter than should be so this 170 equals 200. I actaully make crock pot roast all the time without adding any liquid at all!! Have been doing that for over 3o years. As a matter of fact, sometimes I don’t want the roast to touch the crock pot so I put a layer of celery to rest the roast on. The celery does make some liquid but does not change any flavor. I used Hidden Valley Dip instead of dressing mix – is that okay? One reason I put in the oven is the chuck roast that I got is 6.12 pounds but with bone in and more like a 2 inch steak. Obviously it would not fit in the crock pot. The other thing is I stuffed the roast with a whole bulb of garlic because I love it. After I stuffed it, because of the holes, I turned the roast around so any holes would be face down. Do you think this will be okay?
I have to eat dairy free right now. Someone commented that I could leave out the butter… but what can I substitute the Ranch dressing packet for? It looks like onion soup mix might be a possibility (depending on the brand). Would that change it too much? Thanks for your help as I’m dying to try it!
Hi! I think you could substitute onion soup mix for the ranch. The flavor will be different though since the seasonings are different. If the other ingredients are the same though, I don’t think it will be too different if that makes sense. Let me know if you try it!
I found this recipe after looking for nontraditional pot roast recipes because I don’t typically like pot roast. I didn’t use all of the contents of the packets because it seemed like a lot and I read reviews elsewhere that it was too salty, but I don’t think I would worry about it next time because even though it turned out great using the rest of the packets would have been fine. I would probably use more pepperocini next time because I loved the flavor of them but overall it was amazing!
So glad y’all enjoyed it, Lori!
We have made something similar for years, but instead of ranch, we use two tablespoons of Italian seasoning. Oh, and no butter! It’s not needed at all! Just the juice from the pepperoncinis and au jus mix! We also do on hoagie with mayo and cheese! Yum!
Yum!
Has this ever been tried in a pressure cooker? I love this recipe as it but sometimes my day gets away from me and I only have a few hours to make dinner.
Hi Joe! Yes you can make it in the pressure cooker. Add about 3/4 cup broth or water and cook over manual for about 60-65 minutes. I let the pressure naturally release for 20 minutes. I honestly prefer it made in the slow cooker for best flavor though!
Hello! I’m wondering if it’s okay to cut it since I have a small crockpot also, could I change the cooking time to high for less time?? Thank you so much!
Hi! You can definitely cut it in half! I always recommend doing this on low instead of high though for best results!
How many peperoncini peppers do I use or do I use the whole jar? I have a 16 oz jar.
Hi Amy! I use about 4 or 5. Sometimes I add more, but not the whole jar. You can keep the rest in your fridge for the next few times you make it!
I have to just say, for any folks reading the comments to figure out if they should try this recipe, ABSOLUTELY you should!!! You will never want to use any other recipe!
Thank you to the original poster for sharing your magic with us lowly mortals lol. This was a favorite in my house from the first time we tried it.
That being said, I have made a couple of additions to the base recipe to suit our family’s tastes. I did not want to leave all of that lovely fond in the bottom of the pan after I braised the meat…so I deglazed the pan with the juice from the banana pepper (all that I had) bottle. I add onions (cut in 8ths), minced garlic, some banana peppers, crushed red pepper flakes and some jalapeños to the pan and let them all get happy. I ladle some mushrooms and the pan onion mixture around the sides of the roast in the crackpot (being careful not to interrupt the dry ingredients on the top of the roast). When I take the roast out to shred it, I add green beans to the crackpot mixture and serve it with noodles.
Thank you again for giving my family one of our favorite meals! I recommend your recipe to everyone I know.
Thank you so much for your awesome review, Shannon! Made my whole day!
I’ve talked my boyfriend into making this but he is skeptical about the ranch packet as he isn’t a fan of the dressing. My question is does it have a big ranch flavor?
Hi Gina! No, it just adds a nice savory flavor!
Had this for the first time last week. My niece was hosting a family dinner. She cooked one roast in the crock pot all day. Then, late in the day, she cooked one roast in her Instant Pot because she wanted to compare the two cooking methods. Both roasts tasted the same. The Instant Pot roast didn’t fall apart as easily and required more fork shredding. Both were declared winners.
Thanks for sharing the results, Nancy!
I made this for my family and to take dinner to some friends. Everyone agreed this was amazing. I am not normally a fan of roast, but I even made a sandwich out of the leftovers. This will be my go to pot roast recipe from now on. Thank you for this easy, yet delicious recipe.
So glad to hear that, Lauren!
Ok! This is definitely a “melt in your mouth” meal. OMGosh! I used a Venison roast. In the crockpot frozen at midnight on low with all ingredients. Added a few extra peppers as we love hot. So delicious!! It will become a favorite at deer camp!
Yay!!! So glad to hear that it worked out with venison, too!
How long would I cook a 1.70lb roast on low in a slow cooker?
Hi Stefanie, I haven’t cooked a roast that size but it might be done a bit sooner than 8 hours.
Any suggestion on this smaller roast? How long did you cook for?
this is such a great recipe but the last two times I’ve made it the meat has been so tough I can’t even shred it! Any suggestions?
Hi Laurie, if the meat is tough it just needs to cook longer. Depending on how big your roast is it might need more time.
I’ve been dying to try this recipe for months, and as tomorrow is our anniversary, I’m making this for my wife (she loves roasts!). She’s not a fan of pepperincini’s, but loves mushrooms, so I’m going to sub in white button mushrooms. My question is: when should I add them? Some recipes say to slow cook for 6 hours, others say only add for the last hour, to avoid
mushyness. Suggestions?
Hi Jeff, I haven’t tried it with mushrooms before but I bet it would be tasty! I’d probably add them in when theres’s a couple of hours left. As far as the peperoncinis, they add a lot of flavor to the roast and you can just remove them before serving if you wish!
I have never used pepperoncinis. Do they cause the gravy to be spicy? Since I am not familiar with them, could you describe the taste that they add to the dish?
Hi Karen! No they don’t make it spicy, they just add a good depth of savory flavor!
I made this tonight and it was so good. I followed the recipe exactly as it was written, but I found that I had very little gravy. What can I do in the future to have more? Thanks in advance.
Hi! I’ve never had that problem before! You could possibly add a bit of beef broth to create more if you need to!
Does the size of the crockpot matter?
Mine is a 6 quart.