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
Debra Young says
Oh, my word! This was amazing! My husband and 4 boys loved it, as did I. Best flavor ever. So tender and juicy. Was delish over homemade mashed potatoes. Thank you so much! Blessings to you and yours.
Amber says
We made this before and it was fantastic. This time I bought a brisket because they were out of roast. Does anyone know if this same recipe will work on a brisket?
Thanks so much!
Heather D. says
I would give a 3 out of 4 starts reviewing, however can on give 3 our of 4 stars as one if my shinning stars are Not home yet to try! Based on my other two 💘⭐💖⭐💕🌟💞🌟💓⭐💗⭐ Definitely will be a redo do for our Stars and pass it on to fam n friends!
Katharine says
This recipe was easy and delicious!! Like others already suggested, I upped the butter to 1 stick and used sliced pepperoncini (found at Walmart). Did not add any water and came out so moist with a mild zing. Put it on a bed of mashed potatoes.
Ally says
Legit!!! The only thing I would do definitely next time is add more peppercinis because I love them. But we shredded the meat on hoagies with cheese and the cooked peppercinis and used the juices as sauce and sweet baby Zeus it was soooo gooooood!!! (This is from a person that has greatly disliked pot roast up to this point!). Keeping this recipe for sure!!!
Lin says
So delicious. My family loved it. This is a keeper and remake often.
Mic Controller says
I use a full stick of butter lol. I love this recipe!!!
Jenny Daniels says
It’s delicious!! If you are Celiac or gluten free you can substitute Au Jus gravy mix for gluten free brown gravy mix( I found it at my local Walmart made by McCormick). It is still very good, my whole family loves it!! Thank you for the great recipe!!
Kathryn Leithead says
So delicious and easy. Follow the recipe EXACTLY!!!! I used a rump roast. Sometimes called Bottom round.
BLT says
We like a lot of gravy, more than we get in the recipe. Can I add water if I only use a 1 pound roast and the same amount of packets?
Erica says
BLT, I just tried this recipe today and uses a 2 lb roast and found it to be salty, but delicious. Next time I will not put the whole packets, maybe 1/2-3/4 of them. I did not add water to it and it still produced plenty of liquid.
Carmen Potter says
Love to put this on hard rolls with a mozzarella or provolone cheese sliced. Easy to make. Crowd pleaser.
Karen Berwick says
This was very good and certainly easy…. but it was salty. Next time I will put 1/2 pkg of the au jus mix because that is so very high in sodium. Might add a touch of low sodium beef broth too as a little more juice would be nice. I used about 8 or nine pepperocini as well. They were not hot at all. I added cut up potatoes and large chunks of carrot & mine went a total of 9 hours. Meat fell apart it was so tender. A crusty bread made this a winner.
Cynthia Woods says
Easy and delicious. I made a roast beef hash with the tiny bit of leftovers and that was great too.
Wanda says
I got this recipe from a friend but haven’t tried it yet.
Question: My friend goes by the recipe but she adds a block of cream cheese, has anyone tried it this way? Is it good?
Ashlyn Edwards says
I’ve never tried it with cream cheese before! I’d love to hear reviews with that added!
Linda Laporta says
Always wanted to try this recipe, and I usually make it a point to try recipes as written the first time. But n this case I knew I really needed to cut the sodium content. I did not use the au jus mix, since that packet is the biggest sodium hit. Instead I rubbed the roast down with I tbsp of better than bouillon, dusted The roast with flour and browned the roast in avocado oil before placing in the crock. I topped with the entire packet of ranch seasoning, 9 pepperoncini peppers (no extra juice) and a stick of butter. Beef flavor was still right on, plenty of gravy and fork tender meat. Absolutely loved it!
Jennifer says
so….you made a different recipe and then gave this one 4 stars?!
Melissa says
I’d like to make this for someone who is lactose intolerant. Can I use vegan butter instead of dairy butter?
Ashlyn Edwards says
Sure!
Natalie says
Anyone make this without the butter? Butter upset our stomachs last time even though it was delicious. I also hate peppers so I’m skipping both of those ingredients this time. Added some water to the Au Jus and mixed before pouring it into the crockpot. Curious if anyone else has tried this?
Rickquell says
I did by accident and it was still great just didn’t make a lot of gravy
JTCooks says
Should I use salted or unsalted butter in this recipe? Thanks!
Ashlyn Edwards says
Unsalted
Alexa Turner says
I’ve made this recipe several times, and it was always delicious in the past. The last two times I’ve tried it has been very dry. Do you have any idea what might be causing this? I have had to use pot roast seasoning mix instead of au jus, but I don’t see why that would be the reason. Should I try putting it in a bag?
Ashlyn Edwards says
Hi Alexa, did you make sure you were using a chuck roast the past couple of times? Other cuts of meat will sometimes turn out dry.
Lynda L McCarthy says
Absolutely, without question the most tender meat I’ve ever eaten. Awesome.
Christine Poland says
Just made this tonight , it was delicious!!!! This is my new go to for pot roast…..
Ellie Love says
The roast I have is 2lbs, so not as large as recipe calls for. Do I need to only use half of the ingredients in the recipe?
Lisa Nichols says
My family LOVED the roast! I was skeptical as the ingredients are kind of strange! I’m definitely making this again.
Jamie says
Great on mashed potatoes, great on rolls. Simply great
Mena says
I gave this recipe to a friend I loved it so much
Although when she tried it she said it didn’t give her a lot of broth
Has anyone had this problem