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
Emily says
Delicious! Made this last night and the flavors were great. Next time I think I want to add more pepperoncinis because they tasted so good with the meat. Also next time I think I’m going to add more cook time as my meat (3 lb chuck roast) was a little hard to shred. But overall very good!
Sara says
Help!!! last time i made this it was way too salty! i think it is because my cut of meat was just under 2lbs.. Should I half the ranch packet? the au jus? both?! lol
Ashlyn Edwards says
Hi Sara, if you’re using a smaller roast I would use half of the packets. Also stir everything really well at the end of cooking and shredding to distribute the seasonings.
Kathy says
Also, make sure you use unsalted butter.
Ann K says
I followed a recipe that mimicked this recipe and did not have portion amounts. I used an entire 16 oz jar of pepperoncini’s, drained, and it was still delicious, not even too spicy! So don’t worry, the pepperoncini just adds immense flavor!
Suzanne says
Best roast recipe ever! Easiest too. Thank you so much for sharing!
Patricia says
This is by far the best roast I have ever made. The flavor is absolutely amazing. Thank you for sharing it! I will never make it any other way.
Wendy says
I’ve always loved this recipe but it always seems to be dry! Am I not cooking it enough? Our crock cooks fast I feel like so we do low for 6 hours. I’ve never gotten one to fall apart yet.
Ashlyn Edwards says
Hi Wendy, if it’s not falling apart it definitely needs to cook longer. Are you using a chuck roast? If so it shouldn’t be dry, as the fat in that cut of meat helps makes it juicy. If you’re using a larger roast that could affect it as well.
Allison Hebb says
I’m making it now and wondering if I need to stir it at all? It’s smelling great.
Ashlyn Edwards says
No need to stir until it’s all done!
LN says
I have 7lbs of roast. Should I double everything?
Ashlyn Edwards says
Yes definitely!
Kristi Geishauser says
SO GOOD!!!! Best pot roast I have ever had…
Jenny says
First time was great, 2nd time roast was fully cooked and really rough after just 4.5 hours ? Does it need to be certain cut of meat? Maybe the roast quality was less this time. It fell apart in crockpot first go around this time it’s rough even cutting it up
Ashlyn Edwards says
Hi Jenny, it needs to cook longer.
Toni says
We also use this recipe for Barria Tacos…… It is a hit with my family.
Rachelle says
I’m in the process of making this right now so I will come back later to let you k ow how it turned out .This is my first time making it so I’m a bit nervous and I did put an extra liquid like it says not to So that scared me but I did read someone’s comment and she did exactly what I did but I added a half a can of beef broth and a half a can of French onion. I want to be more liquidy and I’m gonna probably put a little cornstarch in there later and make it more like a gravy and have open faced sandwiches. Now the one thing that I did do that was dumb and I’m seeing that I should’ve waited was put a bunch of vegetables at the bottom I have a feeling they’re gonna be very soggy? I will let you guys know how it turns out and tell you exactly everything I put into it later as long as I think it’s good .
LaVar Davidson says
I have always seared my roast before putting it in the crackpot. Is that not a good idea with this recipe?
Ashlyn Edwards says
It’s not necessary, but you can definitely do that if you prefer!
Imani says
I always do with this and it comes out great!
Jen says
You just put a few peppers in, not the pepper liquid, right? Does this make any sort of gravy/sauce?
Ashlyn Edwards says
I usually add a splash of liquid from the jar in addition to the peppers for a little more flavor, but you don’t have to. And yes, this makes gravy!
Morgan Rogin says
I add the whole jar and all the peppers. And when it’s done I pull the meat out and make a gravy with the juices from flour.
cbh says
simply fantastic. quarter onions and put on bottom. i put my roast beef in a bag with the seasons and shake. put in pot and add carrots. high heat first four hours. then add gold potatoes cut in half if need too. i use the small potatoes. at this time i give good stir and put on low heat for 4 more hours. last hour i add a second packet of the ranch seasons. this is a killer dish. made it many times. hope this helps. the reason i add a second packet later is because most of the seasoning is cooked out. it does make a big difference. CBH
Cheryl J Hipple says
I made the Mississippi Pot Roast with a chuck roast and it was astounding. My question is, can you make this with a beef brisket?
Cheryl J Hipple says
Can this recipe be used to make beef brisket?
Ashlyn Edwards says
Yes you can make this with brisket! It will probably need to cook a bit longer though.
Lisa Hawkins says
Best roast ever!!
Kelsey says
I literally never leave comments on recipes I make but this one was GOOOD. Soooo good. I added yellow potatoes and carrots the last two hours. My husband had three servings. Basically ate the whole dang thing!
Tanya Smejkal says
I’ve made this a few times now and it’s amazing! I have tweeted it slightly: I use Lipton Beefy Onion soup mix and sliced pepperoncinis. I then shred the meat with them and serve over mashed potatoes. Sooooo good during a cold Michigan winter!
Alex says
Add 6 oz of Coca Cola at the beginning and thank me later
Lisa says
Wondering if you’ve ever used this recipe using Venison?
Ashlyn Edwards says
Hi Lisa, I have not. But I have seen comments from previous reviewers who have made it with success.
Kelli says
So delicious! One question, if I cook it on high would it be for 6 hours?
Ernie Barrett says
My wife and I have been disappointed in pot roast lately as it seems to dry out and be tough. Last time I fixed it this way she loved it and ask me to make it again today. We will be making exclusively Mississippi Pot Roast from now on!
Toni says
can you make this with carrots?
Ashlyn Edwards says
Yes! I usually add them along with some cubed potatoes when there is about 3 hours left of cooking time.