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
Eugene Shanks Jr. says
Best roast I have ever eaten and so simple and tasty !!!
Maureen says
This a fabulous easy and delish pot roast with left overs i make tacos..OMG are they good! Try it you will like it!
Bridgette Celata says
Can this be done in an instant pot??
Ashlyn Edwards says
Yes, and I have instructions for that in the post, although I prefer the texture and overall flavor when it’s cooked in the slow cooker!
Cassie says
Can you cook this on high?
Ashlyn Edwards says
For best results, I only recommend cooking on the low setting.
Betty says
Are these peppers hot? I can’t do spicy.
Ashlyn Edwards says
No, they just add a savory flavor!
Jerry Weitzel says
i only have a 2 lb roast. should i reduce the cooking time? the recipe calls for 3-4 lb roast.
Ashlyn Edwards says
Cook time should stay the same!
Henri E Fletcher-Lockhart says
This is a simple and foolproof receipe. My go to when I am short on time but want something fabulous. Make some homemade mashed potatoes and let everyone believe you slaved over a hot stove all day. They will feel special and so will you. God bless.
DD says
Do you need to brown the meat before placing in crockpot?
Ashlyn Edwards says
Nope!
Stacy says
I can’t have dairy and just realized that the au jus mix I purchased has dairy. Can a liquid beef gravy work as a substitute or would you just leave the gravy out? Anything else that would work?
Moa says
I use a package of french onion soup powder, as au jus is not available where I live. Maybe you can use something similar to that? 🙂
Nicole says
Hi Stacy! You can sub out the au jus mix for onion soup mix or you can make your own au jus mix from scratch (there are tons of recipes for this online). I’ve done both and it always turns out amazing 🙂
Wendy McCullough says
Yes you can. I avoid the au jus packet because it makes it too salty for my taste, so I use a concentrated broth base. Works great!!
Kathy says
Can you use hidden valley ranch dip mix instead of the dressing not sure if they are the same thing.
Ashlyn Edwards says
I’ve done this many times and it works just fine.
Long says
The recipe great, thank you for the instructions.
Diana says
This is an awesome recipe! There are only 2 of us so I vacuum seal the leftovers, freeze and when I’m ready I drop the unopened bag into a pot of boiling water. I don’t even thaw it out first. When opened it tastes just as good af the day I cooked it. Don’t be afraid of the peppers, they don’t make it hot.
carol says
my husband and i fell in love with this. I am making this again tomorrow. I serve with mashed potatoes and veggie. yummy !!
Dawn Wilbanks says
Love making this recipe. We are trying it with venison roast tonight.
Amy says
Dawn, how did this go for you? I’ve been wondering if it would work with venison.
Laura says
I do not usually rate recipes, but this was really amazing! So very easy and delicious!