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!
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!
Video
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.
Nutrition
Dani says
This was unbelievably delicious. I added alot of potatoes and onion. People complained it was salty. You could add some water to create a thin gravy. I wouldn’t change a thing.
Kathy Thompson says
I have made this Mississippi Pot roast now several times. Everyone adores it. I make it EXACTLY as recipe here calls for and it’s now the only pot roast I make! Thank you!
Gail says
Very good, simple and so delicious. My husband usually doesn’t like pot roast but he really liked this recipe and requested I make it soon.
Gina says
This is the best pot roast ever,! My family and friends have been bugging me for years to post this so here goes, When you shop for your roast to make this get one 1/3 to 1/2 larger then what you will eat on pot roast night, Mash up 2-3 extra potatoes then you will need and save whatever gravy you can, A couple of days later grab the pot roast you saved from the fridge and chop it up in bite sized pieces throw in a pan along with the gravy. While this is heating up steam a bag of your favorite mixed vegetables and dump that into the mix and heat up. Throw all of this into a prepared pie crust (deep dish) now get the extra potatoes you saved and microwave to soften. Add sour cream and mix until the consistency of frosting. Put this over the meat and top with cheddar cheese and bake until the pie crust is done. That’s it- I don’t know what we enjoy more the pot roast or the pie!
Ashlyn Edwards says
What a great tip, Gina! Thanks for sharing it!
Dawn says
Super easy and very good. I added a few more peppers only because my family likes them. The roast just fell apart because it was so tender. I served over egg noodles. I didn’t aff potatoes or carrots at the end mainly because I wanted something other than the traditional pot roast.
Dora says
I have been making this for years-exactly as your recipe calls for. It was the first thing I made for my husband when we started dating. I have tried it with several different cuts of meat and my personal favorite is venison. If you get a chance, definitely give it a try.
A jay says
ABSOLUTELY amazing! So simple. Had left overs for days.
Tonya says
Butter or margarine
Ashlyn Edwards says
unsalted butter
Blythe Webster says
This is also excellent with pork shoulder. No changes needed to the recipe. I also like to throw some big pieces of sweet onion in with it.
Maddie says
I made this recipe tonight and it was delicious!
Silvia says
Absolutely delicious! I made this yesterday with 4 pounds of cross-rib roast and brown gravy instead of the au jus, and it came out delicious! I also rubbed the meat with garlic powder and seared it before I put it in the crockpot, and used about 3/4 of the ranch packet. Everybody loved it. Definitely making it again, thank you!
Sara Olsen says
it’s really easy to make and it was very good enjoyed a lot and will make again thank you
Mariah says
Would it be okay to use a pot roast seasoning mix in place of the au jus seasoning? TIA!
Ashlyn Edwards says
Yes!
Rachel says
Best ever, I have shared with many family member’s and I know they are using it.
Susanne Macanka says
I’m going to make this tomorrow. I use unsalted butter (which is what I usually always use). That should cut down on the saltiness.
Fat Maul says
There is very little salt in salted butter. The gravy packet has more sodium than the ranch packet but both are loaded, roughly 6000mg of salt combined where half a stick of butter has 360mg
Nicole says
I agree with the saltiness. I use 1/2 a pack of each mix & unsalted butter. Perfectly salted that way, imo.
Sara L Marx says
I fixed this exactly to the recipe.
It was SO easy & didn’t require browning the roast on the stovetop first (messy), which I loved.
We enjoyed our dinner but it was a little on the salty side.
I will stick to my Pot Roast recipe with the Cream of Mushroom Soup & Dry Onion Soup Mix in the future.
Myra Phillips says
Try golden mushroom soup for a brown gravy!! Delicious!
Katy says
I also think it is a little too salty made the original way. I tried it with unsalted butter and that definitely helped. Just a little tip in case you would want to try it again.
Melinda McLaney says
Best roast ever! I add kitchen bouquet browning seasoning just for color and 2 white onions bc we love onions! This is my go to roast recipe. Thanks for sharing!
Christa Cianciolo says
Awesome
Dezzie B says
This recipe was a big hit with my family, we all loved it! Such an easy delicious dinner. I’ll definitely be making this again.
Gretchen Schaal says
Love this recipe. We have made it several times!
Rachel says
It’s called Mississippi Roast because a woman from small town Ripley, Mississippi, is credited with the recipe. (My hometown). She was on a talk show in New York for it. It’s a pretty awesome claim-to-fame for our quiet small town!