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
Jean Orfe says
Best Pot Roast ever!!!! Added Carrots, Onions and Celery. Spicy and satisfying!!!
Paula says
Delicious! I’m gluten free so used Mayacama savory brown gravy packet instead of au jus. Freezes great too!!
Dave Doyle says
Can you cook this on fast in 4-5 hours?
Ashlyn Edwards says
For best results, I only recommend cooking this low and slow.
Susan says
I put in a packet of dry onion soup with mine because my family likes onions. I also put a cube of beef bullion with half a cup of water. I’ve also learned that I can make it up the night before keep it in my refrigerator and just put it in early in the morning and let it cook all day. I also use it for tacos, II add taco mix to it and my grandkids love it. I don’t use the whole package of taco mix I added to my tasting and how much meat is left over from the night before. It is a winner it’s so easy
Matthew Bolten says
Absolutely awesome. However I used wild game (Elk). Because it’s so lean cut the time in half.
Travis Putnam Hand says
This recipe is definitely worth a 5 star rating! I’ve learned to get the best results, gp with a butt roast. Absolutely delicious!!!
Karen Henderson says
Hi want to know if you can use another type of roast say tri-tip roast instead of Chuck has anyone tried that
Debi says
Yes, I’ve used chicken, pork chops, cheap steak…it all turned out delicious! I used the oven and covered in foil for these meats though. Soooooo good!
Nancy says
I’ve used a tri-tip cut (which is very similar). It was just a good!
Kelly says
You can use any roast you want. Recommendations are just to get a soft roast that will fall apart for you. They all taste amazing this way!
Maureen Cejalvo says
I always fail at making pot roast comes out bland but this recipe came out delicious everyone loved it An ate it all up thank you ❤️
Natasha Wells says
At a little bit of your seasoning
Karen McGuffin says
Will it take longer if your roast is frozen?
Ashlyn Edwards says
I only recommend cooking the roast when it’s fully thawed.
Leslie Edwards says
Big hit at our house! My picky two year old requested seconds! My husband devoured it. I don’t typically like roast and even I loved it! Will definitely be having it again!
Tonya says
So good
June Lingle-Haas says
My family did not like this. They asked for me to go back to my traditional pot roast. They found the meat dry and didn’t like the peppers in it.
Kelli says
Ive been making this for years! My family loves it!
Ralph Donald says
Gotta say we usually don’t like beef roast but this was amazing. Made it with baby potatoes and carrots and it was a huge hit. Even ma in law loved it! Following you now.
Becky says
How long did you put potatoes in the crock pot? I saw one note said to do carrots an hour or 2 prior?
Sherry says
This was a big hit at my house. My husband even took leftovers to work, and he doesn’t usually do leftovers. I agree it was a little too salty even with unsalted butter, so I will try half-packets or maybe there’s a low sodium version of each? Also, I added a lot of carrots and potatoes, and they weren’t quite tender after their two hours in the pot. They needed 30 more minutes, fyi. Has anyone tried adding mushrooms?
Alicia says
Yes, mushrooms are great in this!
Bethy says
Mushrooms sounds good to me. It’s hard to overcook mushrooms so go ahead and throw them in there
Keely O'Keefe says
I never seem to have much luck with pt roasts, they end up bland and I feel like I have wasted a fair chunk 0f money (They aren’t cheap!). But when I made this my husband literally said “That may be the best meal I have ever had”! looking forward to making anther, I also will never cook roast another way!