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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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.
An i sub banana peppers for pepperoncini.
Hi, yes you can.
Love how simple and good this is!
I haven’t been able to get a packet of the ranch seasoning, I have McCormicks ranch seasoning mix in a container, do you know how much I would use in replace of a packet?
Hi James, it’s roughly 4 Tablespoons.
I could only find sliced peppers, do you think like half a cup would be around the same amount?
Yes that will work great! I used the sliced ones a lot, too.
Absolutely, Best ever pot roast! Made it today. Wow, delicious!.
Absolutely delicious!!! The flavour will knock you over, it’s that good! Do not sub a single thing!
Cooked it in the instapot on slow cooker normal for 6 hrs. It wasn’t quite where we wanted it to be at that time so we pressure cooked it for 20 min then added a bunch of carrots & a bag of those really tiny potatoes & pressure cooked it again for 24 min. I have to say, this is THE BEST recipe I’ve ever had and it was so easy!!! Next time i think we’ll add about 10 peppers because we were all fighting over those haha!
Best pot roast ever 😋
Can you use beef if round eye roast? ?
I would not. Not enough fat and gelatin. Eye of round is best cooked in a slow oven until medium rare-medium, rested and sliced thinly.
This is absolutely the best pot roast ever! I thought it would dry out without adding broth but I followed your exact recipe and I am glad I did. It was amazing! I have made it a few times since first trying it. Thank You for sharing this! I can’t wait to try the Mississippi Pork.
It is the best! I didn’t change a thing.
So you shouldn’t sear or add seasoning?
The packets are already high in salt, but I, too, wondered whether searing would make it better. I will probably sear.
What if you don’t like the flavor of ranch dressing!? Does the flavor stand out?
There is no ranch dressing flavor. It just adds a savory herb flavor.
How big is the serving?
Made per recipe, shredded in juice which I don’t recommend, way too salty but meat was tender and juicy. Served with rice because I was too tired to make mashed. Will tweak but probably a keeper in the rotation. (Potatoes in broth to absorb salt, low sodium everything)
John, I have used just half of the au juice packet because I thought the sauce was too salty. Turned out delicious.
I discovered your recipe about a month ago and I have made it at least 6 times since! I LOVE it! Thank you SO much! I cook it in the pressure cooker each time and it is just perfection!
The only tweaks I’ve made is that I add a few more pepperoncini and when the cooking is done, I add about 2 to 3 cups each of thick cut carrots and halved creamer potatoes and I pressure cook it on high for about 7 to 8 minutes or until two degrees before fork tender. I like my veggies to have bite in them- not mushy. I haven’t needed to add any liquid besides your recommendation of 1 cup beef broth while using pressure cooker. Hubby loves it! And so do I!
DO NOT MAKE POT ROAST IN HOT POT. I have made this in a slow cooker a dozen times. It was flavorful and tender. In the hot
pot it was tough and lacked flavor.
I am cooking this now serving my children , grands, and great grands. I will let you know what they think.
Serving with mashed taters and roasted Brussell sprouts.
At age 68, I can say it’s the best ever.
I’m sure it’s fine with real butter. Had to sub with a non dairy butter and it turned into an oily mess. Was not edible with the oil. Makes sense since these non dairy butters are just oil.
Is there a potential substitution for the Au Jus mix? I have everything on hand to make this, except the au jus 🤦🏼♀️
You could use brown gravy mix instead.
I use onion soup mix
I use Better Than Bouillon beef flavored. I spread a very thin layer on roast. I don’t care for the powdered gravy mixes, too many chemicals.
Thanks so much for this alternative. I couldn’t find a natural version of au jus and was looking for a substitute. Better than bouillon will be perfect
Outstanding. Truly the best roast I’ve ever eaten.