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.
It’s Thanksgiving time. So much food! I want to make this for later. Can I cook it up, freeze it, and heat it up later? Such a good recipe. We’ve made it before, but not as I am asking today. Also, I use the peperoncini peppers that are already sliced. I like it much better because the peppers are throughout and I don’t have to cut them up later. And, I think there are more peppers. 😉 Thank you for sharing your recipe!
Hi! Will this recipe turn out if I cook on high for 4 hours…instead of low for 8? I want to make tonight but won’t have the extra time. Thanks!
Hi Jennifer, unfortunately even on high, a chuck roast takes a long time to cook and become tender. So I would save it for another day when you have more time to let it cook!
I have had this happen before, and I will let it cook in the slow cooker to let everything kind of meld together. And then with the instant pot, I will throw juices in there and finish off the meat to tenderize it under pressure cook! It’s extra steps rather than just throwing something in a crockpot, but it will work if you have limited time!
Hi Jennifer! I make my Mississippi roast in the oven and it takes 3-4 hours vs 8. I coat the roast in flour and season with salt and pepper, brown it first in some oil in the Dutch oven, then I throw the rest of the ingredients on top and roast it at 275. Perfect every time in half the time! I also put the whole jar of pepperoncini and do a mix of dry ranch seasoning and a small bowl of homemade (mayo, apple cider vinegar, dill paprika, and a drop of buttermilk if you have it- though buttermilk is optional.)
I started this and realized we don’t have peperoncini or banana peppers. Maybe I can add them about half way through?
Yes, if you go ahead and start the roast and then add them later on after you pick them up from the store it should be fine!
I’ve made this twice and it’s so delicious! Thanks for the recipe!
Thank you for the delicious recipe! We made this this past Veterans’ Day. It was mouthwatering! and I sent the recipe to my mom, who always about drying out her Easter roast. Here hoping she makes it next Easter!
I have made this several times after a friend made it and we loved it! We make it as sandwiches with rolls! It’s a real winner!!
Best ever. I usually use half a packet each though.
Best pot roast ever! Delicious flavor and so easy to make.
I’ve been using your recipe for years now-my whole family loves it-even my littles. It always comes out perfect!! Thank you ❤️
Taste: 10
Otherwise was very tough and not “fall apart” as reviews have mentioned.
I followed recipe to the letter so I don’t know what happened. Due to that toughness, I’m not sure I feel.
Again, great flavor!
Hi Monica, if the meat was tough it simply needed more time to cook. Depending on the size of your chuck roast and the heat variation of your individual crockpot, it can sometimes take longer to cook. If you let it cook long enough, it will fall apart!
Hi, just set up everything in slow-cooker and realized I used ranch dip mix instead🤦♀️ really hoping it doesn’t mess up the recipe too much. Should I try and remove it? Thanks so much for recipe. Fingers crossed!
Hi Sara, it will work just fine! Hope you enjoyed it.
Excellent as written. I used the leftovers to make enchiladas and they were also very tasty and a little different
Love this recipe but I always add a cup of Coke to it and then thicken that at the end and it makes the best gravy. The pepperoni do not add spicyness at all- my kids hate spice and they love this.